Wild West
(has 1 batch)

On tap at The Hay Merchant. Pours a hazy gold with medium white head that lasts. The aroma is funk, oak, red wine. Thin mouth, vinous, funky, oak, light tartness, dry finish, good.

On tap at The Bottle Shop Bermondsey. As Bordeaux barrel aged. Clwar orange toffee colour lasting beige head. Slight sour aroma some sweetness. Pretty juicy. Dry finish. Yep pretty good.

Flaska från Etre Gourmete. Lambicliknande på alla sätt. Gyllengul, ingen kolsyra, funkig och syrlig doft men lite mer laktosyrlig och lite snällare rundare syra. Smak av syrliga bär, citrus, plommon. Trevlig.

Draught at En Öl- och Whiskeymässa 2016 cons 2016-04-22 Göteborg AR: sour, gooseberries AP: milky coppery, wee head F: sour, gooseberries, tart, lemon flesh

schenkt wazig goud, minimale witte bubbels, aroma van zoet, zuur, hout, boerderij funky, fruitig (rood), lekker. smaken zijn redelijk/stevig zuur, matig zoet, zacht/glad, redelijk floraal, hout, droog mondgevoel, hout, lactic acid, wijn ,enorm veel zure yoghurt en/of zure karnemelk, toch best wel aardig..

One of Alvinne’s many sour ales fermented with their home yeast, which consists of a wild Saccharomyces strain and lactic bacteria, and then aged in wine barrels. The Plum edition was great so I’m looking forward to this one. From a 65 cl American style bomber. Loose, milky, snow white head which needs a bit of forcing to develop, but retains well on the edges at least for the first fifteen minutes (and does almost completely dissolve after that); warm, fully cloudy peach blonde robe with ochre hue. ’Wild’, estery, funky but pleasing bouquet of a ton of gooseberry, peach, lots of artisanal cider, lemon zest, sour yoghurt, mouldy orange, (subtle) wet wood, fermenting hay, old sherry, barnyard, blue plum, roses, gingerbread, some overripe pear, stale sweat but nothing really off-putting. Sour onset for sure, even a bit puckering and lemony at first but still mostly very lactic (sour cream), leaving a trace of pleasant, appetizing dryness from beginning to end; the onset otherwise contains, expectedly, a ton of fruity esters, with sweetish and sourish flavors varying from gooseberry and sour apple over starfruit to unripe peach, all carrying along over a soft, bit bready and very supple, lightly caramelly malt backbone and leading to a dry, very tart finish where a hint of oak shines through but the fruit and the lactic acid keep dominating. Hops are nowhere to be seen, apart perhaps from a very, very faint and brief hint of earthy bitterishness all the way at the back. Alcohol remains hidden - even the wine factor is hardly noticeable, though a certain wine-like ’wryness’ is there, though hard to separate from the lactic tartness. The same soft ’chalky’ effect as in the Plum edition lingers in the back of the throat. Very appetizing and utterly fruity sour ale, with traits reminiscent of both the lambic and the ’oud bruin’ traditions, but still very much a modern American-style interpretation. The dryness as a result of its tartness is lovely, yet I would not have minded if the wine barrel component would have been a bit more pronounced.

Bottle at home. Slight hazy golden with barely any head. Fruity Brett notes, sour red grapes, hay. Then lots of lactic notes with yoghurt, cream cheese, sour milk, sour apple juice. Light malts and cornflakes, but mostly it’s the yeast character that takes the stage. Medium sour and very light sweet and bitter and a bit of salty corn. Under medium bodied with soft carbonation.

500ml bottle picked up at Vinmonopolet Vika three years ago. Lingering noisy, off-white head. Misty amber-gold in body colour. Oak and tart fruity nose. Yeast, oak, caramel and sour fruity flavours. Vinous tartness to the ending, half-dry. Refreshing to a certain extent (shared with Finn and djoeye at a session in Tromsø, 01.02.2016).