Aroma: “Strong, pronounced dried Turkish apricot, with some peppercorn, plastic, and burned vinyl phenolics. Sulfur and deep, rich esters, light herbal notes, and mild spiciness. There’s a hint of rhubarb in there, but the apricot dominates, and it’s hard to get much else.”

Flavor: “Intensely fruity, and the apricot jumps out right out at first and then is supported by the sour acid. The fruit and lactic play well together, allowing the richness of the apricot to shine through, leading to a juicy mouthfeel that’s cut by the acidity. Plenty of cherry and pineapple esters.”

Overall: “The sour profiles the rich taste of sticky apricots, and if given outside of a beer-judging setting, I would guess it was an apricot wine because the beer is so far in the background. There’s just enough body to carry the fruit and acidity, and it’s very welcoming.”