This complex evolution of an American IPA showcases a bold collision of hop-forward aggression and wild fermentation artistry. Aged for 19 months in rum barrels, the sensory profile is dominated by resinous pine and citrus hop notes that intertwine with the rustic, leathery funk of Brettanomyces. The barrel aging introduces sophisticated layers of toasted oak, vanilla, and dark molasses, while the fermentation results in a bone-dry finish and a sharp, refreshing acidity. It is a harmonious marriage of the clean, bitter focus of a traditional American IPA and the intricate, time-honored depth of a barrel-matured wild ale.
Appearance.Deep gold to light copper (9–12 SRM). Generally clear with a faint haze. Pours with a moderate, off-white head that shows fair persistence despite the long barrel aging.
Aroma.High intensity with prominent citrus and pine hop character layered over rustic Brettanomyces notes of leather and barnyard. Secondary aromas of toasted oak, vanilla, and spiced rum emerge from the wood aging, supported by a low, grainy-sweet malt background.
Taste.Initial impression is a firm, crisp bitterness followed by a complex interplay of grapefruit-like hops and funky, wild esters. The malt is lean and toasted, providing a platform for oak tannins and vanilla to linger. A distinct lactic tartness cuts through the profile, leading to a bone-dry, resinous finish with a persistent hoppy and woody aftertaste.
Mouthfeel.Medium-light body with a dry, lean texture from high attenuation. Moderate carbonation. A smooth, noticeable alcohol warmth is present, reflecting the rum influence and strength, without any harshness or astringency.
Sensory Profile.
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Fleurs du Malt Fleurs du Malt - Aciiiiid - 7.4% - 75cl - Bte