This 2024 iteration of a Golden Sour Ale captures the intersection of winemaking and wild fermentation. The profile is defined by a bright, vinous character derived from the addition of grape must, blending seamlessly with the rustic complexity of a Brett Beer. Barrel aging imparts subtle oak structure, enhancing the tropical and stone fruit esters of the Brett strains. The dry-hopping adds a layer of fresh floral and citrus notes that brighten the earthy, funkier barnyard undertones. It presents a crisp, dry finish, where the interplay of light lactic acidity and grape-driven tartness creates a refreshing, multidimensional sensory experience.
Appearance.Deep gold to pale amber (6–8 SRM). Pours with a moderate white head that dissipates relatively quickly, leaving light lacing. Slight to moderate haze is present, characteristic of dry-hopped wild ales.
Aroma.High intensity. Initial burst of white grape and vinous skin, followed by a complex Brettanomyces profile featuring tropical pineapple, overripe peach, and a pleasant earthy funk reminiscent of wet hay. Dry-hopping contributes bright notes of lemon zest and floral blossoms with very low toasted oak from the barrel.
Taste.Assertive fruity start with distinct green grape and stone fruit flavors. The malt is a soft, cracker-like backdrop for the wild yeast character. Moderate lactic acidity provides a tart bite, complementing the dry, vinous grape must. Hop flavor is floral and citrusy with very low bitterness. The finish is bone-dry and crisp with a lingering funk and a touch of tannic grape skin.
Mouthfeel.Medium-light body with high, prickly carbonation that enhances the tartness. Very low alcohol warmth. A slight tannic astringency from the grape skins and barrel aging provides structure without being harsh. No syrupy or heavy texture.
Sensory Profile.
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