Aroma: “Brown malt and dried dark fruit—currants and dried cherries. Light sour notes well integrated with the fruit notes plus a touch of coffee, unsweetened chocolate, and some dark caramel. Overall, earthy, woodsy, with some mushroom.”

Flavor: “Sharp acidity up front that quickly gives way to complex dark malt character, with toasted bread crust and sweet biscuit and roasted coffee. The sweet and sour are well-balanced. Finish is a touch musty, with a dry woody character that adds a bit of definition.”

Overall: “It’s like eating a thick piece of toasted sourdough bread with a healthy slathering of extra tart marmalade. Malt notes, fermentation esters/phenols, and acidity, all work in gorgeous harmony.”