Paw Paw Was A Rolling Stone
Rock House Brewing

Touted as berlinerweiss, a taste of the bluegrass yields a slightly starchy, banana and papaya-like fruit in the paw paw. Kentucky proud and with a toe in the curious world of sour ale, the fruit forward northern German sour wheat beer finds a peculiarity that's unique and distinctive.

Pale yellow and cloudy with a strong wheaten haze, the beer's delicate white swirl comes alive with citrus, orchard fruit and with the pungency of parmesan. Softly sweet, the taste opens with lemon pastries, sourdough and a brisk maltiness of saltwater taffy.

As the sweetness swiftly fades, the near sparkling carbonaiton soon leaves the beer still, allowing the sour brunt of acidity to penetrate the tastebuds unapologetically. Balanced with breadiness and the starchiness of the paw paw, an expected banana, papaya and melon-like taste emerges to glide slightly above the natural taste of lime, grapefruit, gooseberry, crabapple and sour white grape. Light in bitterness, the finish trails into a puckering sour finish with a late palate of burlap, brine and cave aged dairy.

Medium bodied for sour ale, the drying, lightening, and brisk beer gives reason why the berlinerweiss has been dubbed the champagne of the north. With a creamy linger of wheat and the rife retro-olfactory sensation of parmesan offer a musty, sweaty and somewhat goaty character that's usually reserved more for the unblended lambics a few hundred miles west of Berlin.