This Wild Specialty Beer showcases a sophisticated approach to acidity through fermentation with Lachancea thermotolerans, yielding a clean, bright tartness that avoids the one-dimensional character of standard kettle souring. The massive fruit addition—comprising nearly thirty percent of the total volume—dominates the sensory experience with intense, fresh aromatics and a vibrant, fruit-saturated hue. Expect a refined lactic tang interwoven with fermentation esters that amplify the fruit's natural profile. Without the use of lactose, the beer remains crisp and incredibly refreshing, focusing on the synergy between the yeast's unique acid production and sheer fruit intensity, culminating in a bright, dry, and evocative finish.
Appearance.Vibrant color heavily saturated by the 30% fruit load; opaque clarity with significant fruit haze. The head is tinted by the fruit addition with moderate to low retention and minimal lacing.
Aroma.High intensity of fresh, pulpy fruit dominates the nose. A clean, sharp lactic acid profile provides a bright, refreshing backdrop, complemented by subtle fruity esters from the unique yeast fermentation without any bacterial funk or heavy malt notes.
Taste.An immediate burst of tart fruit juice is supported by a clean, integrated lactic acidity. The malt character is very low, providing just enough structure for the fruit to shine. The finish is bone-dry and crisp, lacking any lactose sweetness, with a lingering, refreshing fruit-skin tartness and essentially no hop bitterness.
Mouthfeel.Medium-light body with a crisp, lean texture. Moderate to high carbonation provides a lively prickle on the tongue. There is a slight fruit-derived tannin presence that enhances the dry sensation, with no alcohol warmth.
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