Appearance:Pours bright with no head formation. Some bubbles lathering around the edges of the glass. Golden with amber hues.
Aroma: sulfur, and smoke are evident without even putting a nose in the glass. Hopefully the sulfur will condition out with time. Nose in the glass, most of the sulfur blew off quickly and is not quite as bad as one would think with the initial pour. Smoke, rubber, peach, apricot and watermelon; some phenols like cinnamon.
Taste: the sulfur is still there on the palette. It’s hard to get past the sulfur and biting acidity to beer that I want it to be. It’s hardly the beer it was when it was bottled which begs the question, did something go wrong at bottling?
Mouthfeel: lean, sharp, and acidic with some rough edges. bubbles are present, but could be harder.
Drinkability and Notes: the beer is hardly drinkable. Too many off flavors flying right now, and just too much acidity. I can picture the puckered, bitter beer faces on anyone unsuspecting who might try this.
Changes for next time: the mixed culture seems incredibly capable of creating acid. Up hopping rate to control IBUs to mitigate acid production or try as originally intended, as a kettle sour with london ale iii so the residual sugar is there to counter the acid. if going the mixed culture route, consider upping carbonation. the beer has potential, but wants taming.
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