“The banks of the River Derwent are littered with the detritus from over 200 years of European settlement. From this briary tangle can, nevertheless, be harvested wild hops, wild berries, sloes, hawthorn buds & wild fennel. Steeped in an ale made using water from the river, wild-fermented in wooden casks with yeasts & bacteria indigenous to locality & ingredient.”
Glassware: Snifter.
Appearance: Bold amber with fairly decent clarity. The head is loose and bubbly, it doesn’t seem to form until it retracts to the edges of the glass. Much to our surprise though it leaves a fine lace trail in its wake.
Aroma: Crisp, refreshing and quite alluring. It’s well layered but what’s better is the balance that has been struck between the slightly sour notes, the barrel characters and the fruity vinous tannins. All three work together so harmoniously. Then come the reinforcements – lemon acidity, fruit tingles and vinegar with a subdued hint of musty cellar room to finish it off. Magnificent.
Flavour: Excellent progression from the medium sourness on entry to the smooth and almost medicinal notes on the rear. Tart lemon citrus, vinegar and a kiss of oak makes way for fruity red berries, fennel seed and plums. We then pick up those fruit tingles late in the piece before it rounds off on a spicy and citrusy finish.
Mouthfeel: Light bodied, moderate carbonation. Not overly acidic with the 7.4% ABV carried nicely.
Overall: A really impressive drop, we can’t believe it has taken us this long to actually try something from the 2mt range! It’s probably one of the best Aussie sours we have had to date. Worth seeking out again.