“The fruits grew wild on the dark forest floor. Delicious, we’ve got berries galore. Into the wild, ale these berries do fly. Creating a brew that’s like sour berry pie.”
Served in a beer tulip. This funky looking drop pours a somewhat rosè-like colour with a touch of candy red mixed through. It arouses a big and foamy three finger head that rapidly reduced to a ring with scarce lace work on the glass.
It actually smells quite pleasant with a firm pronunciation on tart berries – everything from raspberry, strawberry and boysenberry to lilli pilli’s and cranberry. We’re detecting a very subtle hint of cinnamon and white pepper along with more discernible notes of lemon juice and sage. Jeez, it’s that sweet it could be reduced to a jam! We’d have it on our toast tomorrow morning.
It’s predictably light and gassy in the mouth. Kind of has that champagne fizz to it. Slight acidity but ultimately it’s quite mild. High Co2, moderate body.
The flavour develops nicely. There a short and sharp burst of tart berries and zesty lemon juice that lays down for this somewhat buttery lacto yeast midway. From there it seems to fall away a bit with a faint hint of acidity on the rear.
We tend to steer clear of sour/wild fermented beers but we’d have to say that even though this is primarily a “chicks beer” it’s actually not half bad. Our rookie error was to crack this in the middle of winter! We could only imagine how refreshing this would be on a 30 degree summers day in Sydney. Kudos Moon Dog.