Both of these breweries make some absolutely fantastic beers, so I was very interested to find out what sort of flavour explosion would occue when these two forces of fermentation collided.
Brewed in June 2016 in collaboration with the folks from Modern Times Beer in San Diego, this is a complex, dry and refreshing beer. Fermented with a unique multiculture, flavours of pineapple, Lemon and Lychee dominate this bottle-conditioned beer
Bottle: 750 ml
ABV: 6.5%; IBU: 25; OG: 1.955
The beer pours out a light amber colour, with a medium white head that leaves gentle lacing.
The nose is tangy with aromas of pineapple, citrus, lychee, malt, and a faint amount of hops.
Being a soured beer the mouthfeel is tart, but not overpoweringly so and the carbonation creates a gentle tingling sensation.
The palate is complex and fruity, with the most predominant flavours being mango, pineapple, citrus, and stone fruit, with very subtle hints of lychee. There is also a touch of spicy yeasty aftertaste that is typical of brettanomyces.
This is an incredibly refreshing sour beer with a subtle and complex fruity pallet. I’m not normally a huge fan of fruity beers, finding them too sweet, but I found this beer incredibly drinkable with a dry finish. It’s not really what you’d think of as a fall beer, but I’m the kind of person who drinks stouts in the height of summer, so that doesn’t bother me at all.