This special selection is made by adding fresh kumquats to The Bruery's Sour in the Rye, a barrel-aged sour ale made with 40% rye malt. The result is a remarkably tart, fruity, refreshing and well-balanced wild ale, with prominent aromas and flavors of orange peel, pineapple core, tart gooseberry, white bitter-melon rind and kumquats, of course. It's light- to medium-bodied, with medium carbonation and a strong seam of bright acidity that carries through to the mouthwatering finish, alongside hints of bitter orange and peppery spice.
This special selection is made by adding fresh kumquats to The Bruery's Sour in the Rye, a barrel-aged sour ale made with 40% rye malt. The result is a remarkably tart, fruity, refreshing and well-balanced wild ale, with prominent aromas and flavors of orange peel, pineapple core, tart gooseberry, white bitter-melon rind and kumquats, of course. It's light- to medium-bodied, with medium carbonation and a strong seam of bright acidity that carries through to the mouthwatering finish, alongside hints of bitter orange and peppery spice.
This special selection is made by adding fresh kumquats to The Bruery's Sour in the Rye, a barrel-aged sour ale made with 40% rye malt. The result is a remarkably tart, fruity, refreshing and well-balanced wild ale, with prominent aromas and flavors of orange peel, pineapple core, tart gooseberry, white bitter-melon rind and kumquats, of course. It's light- to medium-bodied, with medium carbonation and a strong seam of bright acidity that carries through to the mouthwatering finish, alongside hints of bitter orange and peppery spice.