Bad Seed is a boundary-pushing Experimental Beer that reinterprets the flavors of a lox bagel through a low-alcohol, mixed-culture Kvass. The profile is defined by its savory and herbal complexity, prominently featuring the aromatic punch of dill pollen. Toasted sesame seeds and toasted poppy seeds provide a deep, nutty, and earthy foundation that complements the rustic, bready malt base. The mixed-culture fermentation introduces a bright lactic acidity and subtle earthy funk, creating a refreshing yet intellectually challenging experience. This light-bodied ale finishes bone-dry with a lingering botanical essence, expertly balancing savory culinary elements with traditional farmhouse brewing techniques.
Appearance.Straw to light copper with a slight hazy luminescence (SRM 4–8). The head is ivory, thin, and dissipates quickly due to the oils from the toasted seeds, leaving minimal lacing.
Aroma.High intensity and uniquely savory. Fresh dill pollen provides a floral and herbaceous top note, followed by the rich, nutty aroma of toasted sesame seeds and earthy poppy seeds. A base of bready, slightly sour grain and light lactic tartness provides a clean, farmhouse-style backdrop.
Taste.An intricate layering of savory flavors begins with a rustic, crusty bread malt profile. The mid-palate is dominated by the nutty, toasted character of sesame and poppy seeds, harmonizing with the pungent, herbal quality of dill pollen. Hop bitterness is very low, as the balance is driven by a crisp, lemon-like lactic acidity from the mixed culture. It finishes exceptionally dry and clean.
Mouthfeel.Light body with a crisp, refreshing texture. Carbonation is moderate to high, providing a prickly sensation that cleanses the palate of the nutty seed oils. There is zero alcohol warmth and no detectable astringency.
Sensory Profile.
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Ghost Whale
Fonta Flora - Bad Seed - 2.8% (750ml)
Lox-inspired mixed-culture kvass beer aged on dill pollen, toasted sesame seeds and toasted poppy se ...eds.
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