Vital Statistics
From the brewer
Our first foray into the funky world of lambic style beers. These traditional Belgian style ales are exposed to both wild yeast and bacteria, as well as the addition of fruit, during the secondary fermentation. Ours began back in 2010, with the blend of two wheat ales and inoculated with Brettanomyces Lambicus, Brettanomyces Bruxellensis and lactobacillus. We then added ollalieberries—no, that’s not a typo—and waited patiently for two years! The result is amazing: a distinctively, dry, cidery, fruity, vinuous and oh-so sour beer. Bracing and refreshing.
Average Scores
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A very dry berry sour, one of the least juicy I've tried. The berry flavor is very realistic, but muddied by a kind of tomatoey murkiness. Finish leaves a salty feeling on the lips and a few smacks of the mouth. It's... more good than it is enjoyable, I guess?