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Beer Description: Mixing a whisky sour takes minutes. Brewing one on the other hand.
Back in August, we soured an ale using lactobacillus and lemon juice in a bid to emulate one of our favourite cocktails.
Of course, we couldn’t get there without the influence of whisky and oak, so we hand-selected eighteen casks from the Limeburners distillery (including ex-sherry and port butts) and pumped the liquid in.
After four months spent resting, the beverage hits tantalisingly close to brief. It pours marmalade orange, with a loose head of foam. Expect aromas of preserved lemon, panettone and oak. Tart apricot, bourbon and spice delight the palate, which is full, complex and wonderfully acidic.
Great Photo by: @piratelifebeer