After enjoying the success of our first forays into sour beer (especially the 2016 release of Wild Red Ale), the team were hankering for some more “play time”. However, the cold winter has slowed the development of future vintages of WRA which are ticking-over in our barrel room. To satisfy the itch, we’ve delved into the world of primary Brettanomyces fermentation, designing a sour ale fermented in stainless and using two different Brettanomyces strains. To aid the complexity of this funky and tart creation, prior to the Brett fermentation we introduced a kettle souring regime involving both Lactobacillus and Pediococcus bacteria.
This is a purely yeast driven beer with no late kettle or dry hopping. The simple malt bill has created a hazy, pale orang beer that is redolent of lazy, late-summer afternoons. The aroma displays classic Brett funk with a zesty acidity balancedby sweet summer fruits –think peaches, apricots and mango with a hint of forest fruits – that border on confectionary in their intensity. The palate is unmistakeably Brett with touches of rustic funk underneath a bracing lactic acidity. The sweet fruits are in play too, the whole being reminiscent of childhood sour candies, lemon sherbet and green gooseberries. The finish is lipsmackingly dry.