Paradox Skully Barrel No. 32 "Dry Hopped Sour Red"
Vital Statistics
From the brewer
For some time now, we've been more than a bit intrigued by the interplay between the acids that hop additions contribute and the acids that bacterial inoculation can generate. For this exciting variation, we've blended an American wine barrel-aged wild and sour red ale and combined it with some of our favorite Northwest American hops. Bitter, sour, hoppy, and funky.
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2015 release
Opened with a spew of slow foam that kept going for minutes. Definitely the most sour-sour of the lot with a very funky, caramel, oud-bruin-like base and some bitter bite on top from the hops. Complex and intriguing, but more importantly just tastes good.