Style: Dry-hopped Quick Sours
ABV: 5.7 IBU: 33
Lagunitas Aunt Sally
What the brewers say
“We soured the wort on the hot side with Lactobacillus for a few days and then brewed up this smooth and hoppy sour. It tastes like a big bowl of fruity candy or some chewable flavored vitamins, but what’s the difference? It’s sweet, tart, and sassy.”
What our panel thought
Aroma: “Big citrusy hops with some pine notes and a touch of overripe pineapple. Grapefruit, lemon, guava, strawberry, and some dank, earthy hops aromas come through with a subtle malt sweetness on the tail end. Very subtle acidity on the nose.”
Flavor: “Lots of grapefruit flavors—tart and citrus, bordering on pith, followed by a light, restrained tartness and a hint of malt sweetness. The resinous hops add to perceived body. The finish is a touch bitter, but balanced, with a hint of astringency. It dries out rather quickly.”
Overall: “The big hops flavors and lingering sourness and bitterness make this an assertive beer—no backing down—and there’s a decent amount of complexity from the tartness and hops, but the IPA-level bitterness could be distracting for some. As a gateway sour beer for hopheads, though, it’s successful.”
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