Resting Place
Hoppy Mixed Fermentation Sour Ale
Slow Lane Brewing
There is a new kid on the block,
That’s present in this brew;
A yeast that sours and ferments beer
(And bret is in there too.)
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Its effervescent head is white,
Its body is marigold,
It has a little haze as well
And slakes my thirst with cold.
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It smells like plums and apricots
And also bubblegum,
It looks good sitting in the glass,
Now; get into my tum.
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‘Tis sour and fresh right up the front
But quickly turns from fruit–
As sourness soars to savouriness,
And finishes quite brut.
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The dryness is not unpleasant
(Aggressive as it is)
The saline savoury elements
Are urged on by the fizz.
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The malt bill holds it all in hand–
The hops restrained, not zany,
With yeasty funk and acid too
That leaves it not too grainy
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The malt profile is classic sour,
Vienna, pils, flaked wheat;
But hoppy presence in this beer
Is what makes it such a treat.
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For most oft they’re not in this style
Of lightly-soured beer,
But now they can be thanks to this
New yeast called lachancea.
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A strain that eats all simple carbs
The brewers can supply,
Transmuting booze and acid too,
And leaving it quite dry.
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Along with that, you have the bret
That also adds some dryness,
Along with funk and fruit and such
To fancy gullet liners.
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It adds less barnyard than it can
And shows some big restraint,
For when it overtakes the brew
It can cause funky taint.
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The fruitèd notes are interesting,
For there’s none in the beer–
Some comes from yeast, the rest from hops
No extra fruit in here.
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And yet it tastes quite tropical
(You’ll see just what I mean)
Passionfruit and nectarine,
Fresh acid fruit galore;
Lemon, pear and pineapple,
Then dryness; fruit no more.
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The acid lies not on the tongue
Long enough to spoil the fun
And, vinegary, cause pulse to run,
But provides counterpoint;
To fix both fruit and savoury brut
With necessary joint.
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So sweet, and briny, sour and dry,
And fruity, funky, hops–
Though almost paradoxical
Is how I’d class this drop.
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