Hibiskuss
Freigeist Bierkultur

a profoundly bizarre beverage, quite subtle on the flower compared to the american norm it seems, where blooming perfumes and blossoming intensity overwhelms whatever else is supposed to be going on. this is true (at least for me) with so many more hibiscus beers than not. this is cool in that its a bit more subtle, although still unmistakable. a little malt to balance too, pretty red in color, pinkish through the copper hues, but not electric. smells mildly sour, faint lacto almost short of berliner but similar, not sure if this is fermented with wild yeast or not, its really tough to tell from the aroma or the flavor or the feel. a moderate acidity is there, but just like the hibiscus, its another exercise in restraint. the mix of german grains that are kind of sweet and then the lively floral element with the lemony acidity is cool. its not like others, thats for sure, but these guys stand as one of the true kings of original recipes, so i expected nothing less. easy drinking for its strength and general weirdness. great carbonation. on tap at backcountry pizza in boulder, that beautiful bastion of hard to come by delicious brews!

 

 

 

 

 

 

 

 

 

 

Had this on tap at the Trappist in Oakland. Found very little information on it prior to posting, other than a Shelton Bros. post saying it was a one-off sour. Although, as I found from my tasting, it really wasn’t sour at all. Anyways.

This pours a hazy amber with billowy white foaming.

There’s just a hint of a light, understated tartness to the aroma, along with a more prominent, still nuanced, scent of hibiscus tea.

What was surprising is that this beer was not sour-despite being advertised as such it bears only the slightest hint of any souring. Rather it’s malty sweet, with an unmistakable hibiscus flavoring. Almost like a caramelly-hibiscus combination. Too sweet for my tastes.