Avowed "lagers, sours and stouts" gypsy brewer Edge has a run of four new and returning beers coming out in quick succession as we head towards winter. And they're made up, unsurprisingly, of a lager, two sours and a stout. Amalgamation belongs in the middle group although, as with the beer Edge founder Adam Betts created with Victorian restaurant Brae, its sour side is a very gentle one.
The lactobacillus within this dry-hopped Berliner Weisse, to give it its full title, delivers more on the flavour, aroma and textural front, rather than delivering much in the way of tang, other than a light citric acidity. The dry-hopping adds soft tropical melon aromas in what's another entry into the small but growing collection of locally brewed, mid-strength sours.
- Dry-hopped Berliner Weisse