“Spring Rhubarb Sour Ale. A blend of wild ferment ale and barrel aged golden ale rested on fresh spring rhubarb. Light sour refreshing and funky with a hints of rhubarb the perfect spring beer. Joe White Australian malt fermented on indigenous yeasts and mixed ferment golden ale aged in ex-pinot barrels. 65% Pilsner malt 20% wheat malt 15% rye malt 19 IBU mosaic hops 200g/L spring rhubarb.”
Appearance: Pours like a slightly dark rosé…maybe a bit of amber fused through. There’s a short fizzy head which forms a halo and weaves a fine lace as we imbibe.
Aroma: Gorgeous wafts of rhubarb initially. Soft red berries, rosé, French oak, pomegranate, mild lacto, spring onion and a flutter of crystallised sugars. There’s also a really faint earthy-ness that opens up as it settles. Beautiful aroma, it’s got a bit of everything.
Flavour: Certainly a lot drier than we anticipated. The rhubarb provides a subtle tart edge while the red berries and rosé come in with its sweetness. A nice little spike from the lacto that adds a short cameo of sourness too. Red berry sherbet late in the piece then on to a dry finish of more sweet red berries.
Mouthfeel: Mineraly with a slight dryness. Mild-moderate body and Co2. Only 5.2% ABV so it’s somewhat in session territory.
Overall: Another superb addition to the Parlay series. Rhubarb just works so well with it (and generally for the style). DB are without a doubt the best sour brewery in Australia at the moment.