Draught at Picco, 6/20/17.
Moderately hazy, brassy-blonde, goldenrod-accented body is topped by a small, off-white head showing low retention.
Nose is tart and fully comprised of the mixed fermentation character. Very fruity and with a good blend of various bacterial/yeast acids leading to yellow fruits, light lemon and yogurt and a moderate amount of acetic acid. Farmy/funky character is high, with cereal and sourdough-like malt and other grain notes adding to the rustic picture here. Quite aromatic and very poignant though it doesn’t come off as sharp or overly bacterial, I don’t think. No alcohol or flaw.
Quite tart and given to the acidity, as expected, but with a spritzy carbonation and soft, even slightly oily texture that is influenced by the various grains. The acidity is concentrated on the finish but a moderate juiciness is found of meyer lemon and ripe nectarine, and even light banana and papaya notes, that takes the edge off any overdone lactic and acetic acidity that may have otherwise been present. Rich and flavorful with a sumptuous texture and juicy, tart, lip-smacking acidity. Very nice bread, cereal and other mixed grain notes complete the picture and it’s another successful mixed ferm farmhouse beer that neither comes off overattenuated nor overly lactic, finding the right balance in the middle, much of the credit being due to the texture/depth of malt/grain.