“Jackie O’s sour program started in 2008 with 3 carboys, a few smack packs of culture, and a little luck. Over the years, it turned into a few dozen barrels in the brewpub basement, then a dedicated barrel warehouse with 400+ barrels, and now a thoughtfully designed room for mixed fermentation. The L shaped room encompasses primary mixed fermentation, secondary souring/aging, and packaging on a sour beer only bottling line. Stainless tanks and large oak foudres line the walls with countless passion projects.”

Glassware: Teku.

Appearance: Slightly hazy light golden pour with a short white head that gradually forms a collar. Reasonable lace work left on the glass as we imbibe.

Aroma: Super funky. Probably leaning more to the lambic side than saison. Sharp sour apple and white wine vinegar tickles the nostrils immediately. It has a bit of that sweaty and manky funk happening too. Horse blanket, lemon rind, black pepper, grain husk, angostura bitters and kaffir lime all in support. Can’t ignore the lovely mustiness of the oak as well. Brilliant aroma.

Flavour: The sour acidity hits hard upfront but it tapers off rather quickly, allowing the taste buds to revel in the tangy, sweet and tart flavours. It has definitely flipped here, it’s now more saison than lambic which is a very impressive trick by the brewers. Bright zesty citrus, cereal grains, orchard fruits, peppery spice and white wine roll effortlessly into the tart, fruity and slightly funky finish.

Mouthfeel: Crisp and mineraly with a notable acidity. Light-moderate body with a sparkling carbonation.

Overall: We dig it. Love the switch between aroma and flavour. It was complex and well structured yet remained crisp and approachable. Solid offering.