Keg at BD Shoreditch, 31/08/22. Hazed yellow with an off white head. Nose is wheaten bread, grass, herb, lemon rind, light honeysuckle. Taste comprises straw, grains, tarte fruit rinds, honey drizzle, hedgerow, light funk, barnyard tones. Medium bodied, fine carbonation, semi drying close with a modest puckering close. Decent refreshing and easy drinking sour.

Robust porter by this craft brewery in Dundee (Scotland), from tap at Himmeriget, the legendary pub in Copenhagen. Thickly moussy, membrane-lacing, yellowish beige head, black robe with thin burgundy edges. Aroma of cold black coffee, bitter black chocolate, wet leather, toasted walnuts, burnt brown bread, dried fig, blood, hard caramel. Subdued sweetish note in the onset, raisins and dried blackberries, fizzy carbonation, slick and oily, relatively full body; caramelly, burnt-walnutty, very toasty maltiness with a roasted, coffee-like bitter tail. Accents of bayleaf, leather, black peppercorn and very vague liquorish are added in the end, while a leafy hoppiness further accentuates a long, drying, satisfying, closing bitterness. Very solid, old school dry stout rather than robust porter – but who cares, I love this kind of beers so have a decent score.

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).

Bottle sample at a tasting at Yoav's place. Shiny pink-orange red. Berries, lacto, a bit of pickled vegetables, tart. Nice.

On tap at Mikkeller Brewpub London. Hazy pale gold, white head. Lemon, orange, funk, tart finish.

Bottle. Pours hazy gold with a small fizzy head that dissipates quickly. Tart fruit, citrus, funk, pretty good.

Keg draught at BrewDog Leicester. Dark, ominous gold, translucent, flat. Big Brett aroma with barnyard notes alongside tart gooseberry. Taste is tart but not impossibly so, cut by honeyed sweetness. Long tart finish with more honey and underripe berries. Full body, medium carbonation. Intense.

On tap at Brewdog Soho, pours a cloudy golden with a small white head. Aroma brings out lots of wild yeast, fermented out honey, and some tart stone fruits. Flavour is pleasantly tart, with lots of tart stone fruits, moderate wild yeast, and citrus. Wild, tart and fruity. Not the most exquisite but it's well-brewed, and the buggy character is real nice.