This is a sour beer by one of the club’s aficionados. The label states that it is a 5.6% ABV fresh tart brown ale with French oak and Pinot noir, brewed from 2-row, Caramunich, Special B, Wheat, Saaz and fermented with Lactobacillus Plantarum and WLP575. Then additions of medium toast French oak and 2014 Dead Mouse Pinot Noir. Sounds interesting!
The beer slid into the glass hesitantly with delicate carbonation and a muted red EBC. No head was present at all, nor any hops on the nose. The aroma was vinegar and lumber, with a bit of cherry or something behind the wood. Slightly citrusy flavours and generic malt tried to make themselves known on drinking, but to my palate these notes were hammered into submission by an aggressive sourness that was definitely to the detriment of the beer.
I am not a huge sour beer drinker but I know the ones I’ve loved – for instance all Russian River and Berlinner Weisses. I struggled with this particular beer – I think it’s the vinegar, which reminds me too much of pediococcus infections I’ve had in the past when brewing.