Entropy Series No. 28: Balaton Cacao Sour
Dageraad Brewing in Burnaby, British Columbia, Canada 🇨🇦
Sour / Wild Beer - Flavoured Regular|
Score
6.88
|
|
This beer was fermented in oak barrels for 1 to 2 years with a culture of brettanomyces and lactobacillus before being transferred on to Naramata-grown balaton cherries and cacao nibs for a further 16 weeks.
Sign up to add a tick or review
Appearance - 7 | Aroma - 6.5 | Flavor - 6.5 | Texture - 7 | Overall - 6.5
On tap. Pours a dull garnet red with no head. Aromas of earthy cherries, dull wheat and blueberries. Flavors of earth cherries, wood, dark powdery chocolate and biscuity malts. Odd mix.
Appearance - 7 | Aroma - 7 | Flavor - 6.5 | Texture - 7 | Overall - 6.5
On tap at Dageraad. Pours murky deep red with a white head. Tons of juicy dark cherries, cacao, and gentle must on the nose. Flavour has juicy dark cherries, gentle tannins, and a lot of lacto; not getting much cacao. The cherry expression is very nice, but the yeast profile is fairly attenuated and limits the overall complexity.
Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 8 | Overall - 7.5
Poured from the tap @ Dageraad. Bright medium dark red with small light pink head. Underlying dark cherry character, cacao top note, a bit woody, lacto permeates the background. Decent.
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5
On tap at Dageraad, pours a deep dark burgundy with a medium pink head. Aroma brings out lots of cocoa, tart cherries, lacto, and a touch of wild yeast. Flavour reveals a real nice, deep cherry character, accentuated by cocoa, and a yogurty lacto base. I'd prefer more of the wild yeast expression to the lacto, but the cherry and cocoa complement is very good.