Aroma: “Strong fresh hops notes are a touch vegetal and sulfury, with some pine and citrus, and a light sour Lacto funk. Light grapefruit, tangerine, and a touch of citrus, with stone-fruit esters.”

Flavor: “Funk from the kettle fermentation is low—the beer doesn’t pucker or linger, so you quickly go back for more. The grapefruit is juicy, with some rind up front, and subtle tangerine and lemon notes that are rounded out by notes of lemon zest and brought to focus with the acidity. The finish is dry and tart but not bitter, which keeps the focus on the hops flavor and acidity.”

Overall: “This is a rather hops-forward sour, with a fair bit of hops bitterness to go with the Lacto funk when a pale ale or an IPA isn’t dry enough for you. There’s a fairly clean profile, with a bit of earthy funk in the background that complements the citrus hops and lactic-acid sourness nicely.”