During the 2016 Good Beer Week festival, we got something of a surprise. Midway through a throughly enjoyable beer, cheese and whisky event at Boilermaker House featuring La Sirène beers, we picked up what we believed was the brewery's Farmhouse Red and found it had turned sour. Surely, they'd have noticed...
It turns out this was a precursor to what's become a new addition to the brewery's core range: a soured sibling to the Farmhouse Red. If you're not acquainted with the original, it's possibly the heartiest of the brewery's range, based around rich specialty malts and decorated with fruity characters from the addition of ingredients such as hibiscus and rose petals.
This new version adds the brewery's resident lactobacillus bacteria strain, which brings an acidity that lightens the beer's weight and a cleansing finish too. The lifted red berry and floral aromas are, if anything, more prominent than in the original, while there are rich toffee and sweeter acid characteristics that nod in the direction of Flanders red style ales. One to tempt your Pinot Noir drinking buddies with, especially if there's a duck dish in front of them.
- Sour Red Ale