7.5

Appearance - 8 | Aroma - 7 | Flavor - 7.5 | Texture - 8 | Overall - 7.5

Wine barrel aged Scottish sour ale with worcesterberries, an American relative of the gooseberry; shared by Goedele at Himmeriget in Copenhagen. Pale pink-tinged off-white, moussy and dense, lightly membrane-lacing head, misty grenadine-like vermillion red robe. Aroma of blackberry or indeed worcesterberry juice and strongly so, red cherries, rosé wine, blood orange hint, redcurrant jam, lemon juice, cold hibiscus tea. Crisp sour onset, the worcesterberries dominating with redcurrant- and green gooseberry-like sharp acidity, but also sweeter fleshiness compensating for the sharpness; fizzy carb, slenderly vinous body, cereally backbone dried by lactic tartness and fruit acidity, paired by a dash of woody tannins and, in the end, increasing red fruit juiciness thanks to the wine barrel treatment connecting with the worcesterberries. Red wine is even noticeable retronasally and matches quite well with the berries; hops remain expectedly as good as absent. Not very complex, but effective enough, a well-structured fruit sour (and an interesting introduction to a kind of fruit which all but unknown in Europe, I reckon).