Le Pic
(has 2 batches)

On tap @Luppolo Station (Rome). Rubino sangue di piccione, mediamente torbida, schiuma bianco sporca, leggermente rosata, media. Al naso note vinose, di frutta rossa, legno, stalla, cantina. In bocca è molto morbida e vinosa, acida senza eccessi, note di botte, pulita e dalla grande beva. Corpo medio, carbonazione medio-leggera. Si beve che è un piacere, gradevolissima. La prova che si può fare anche una birra eccellente rinunciando ai fuochi d'artificio.

Another grape ale from Sacrilège, one of the (way too) few new French breweries realising the importance of involving French wine culture; this one is a sour ale made to ferment with wild yeast from the grape skins of Carignan, Syrah, Grenache, Mourvèdre and Cinsault, aged for half a year in oak barrels. Instead of fresh grapes, pomace (‘marc’) was used. Thanks to David for the pour during the fourth anniversary weekend of Bar Beenhouwer! No head whatsoever, misty salmon pink colour, almost rosé wine-like. Aroma of very dry rosé wine, rosehip, stale lime juice, white yoghurt, grape skins and pomace indeed, dry clay, stale sweat, crabapple, green beech leaves. Tart onset, bit lemony but not too harshly puckering, redcurrant and wild apple aspects amidst sour grape, close to flat carb, vinous mouthfeel; cereally palt malts hardly noticeable under strong yoghurty lactic sourness and added pomace sourness and tannins, the latter further reinforced by the wood towards the finish. Some juiciness is retained in spite of only pomace being used, in a very welcoming but also limited way, like eating astringent red berries; clay and damp earth aspects linger at the back, while everything remains dried by lactic and fruity acidity. Not as complex as expected based on the formula, but a perfectly refreshing beer-wine hybrid for an evening spent during a heatwave.