As the temperatures in WA edge towards the mid-20s, a pack of more crushable New World sours is starting to appear. We say "New World" as you can trace a lineage to classic puckering styles yet modern brewing techniques and punter tastes have rounded off the edges, so to speak, positioning these beers in more approachable territory than the battery acid like pH levels of some predecessors.
For Beerland, Acid Wolf’s use of the modern lactic Sour Pitch yeast delivers a perfect example of developing acidity that sits at an accessible level without stripping the papillae from the tongue. Australian Galaxy and Slovenian Styrian Wolf - hence the name - hops are used in restrained levels, with a touch of NZ Wakatu for dry-hopping, which together translate as faint citrus pith, touches of candied lime peel and sherbet, all of which rides upon a lean, water cracker-esque unfiltered malt base. Clean, zippy refreshment is the call of this wolf.
Guy Southern
Published November 13, 2018 2018-11-13 00:00:00
