Le Bucce
Siemàn

an incredibly complex, delicious, and unique beer from an italian producer i had never even heard of before i found a couple bottles in my travels. this is really epic stuff, fermented with wild yeasts from the grapes themselves, transferred to the beer wort from grape must, they also produce wine on their vineyard and farm. the whole thing is aged in oak awhile, and the end result is magic. domestically here, so few "wild" ales ever taste wild anymore, its always the same players in fermentation basically producing the same characteristics, and the beers are only different because of maturity, blending, and whatever adjuncts they are being spiked with. this beer is awesome because its fully wild to me, super unique and different in terms of its fermentation profile, sour sure, but no more tangy and tart than the skins of puckery grapes, and there is a high degree of farmy funkiness as well, a mix of rustic saison yeast esters and well developed musty brett to my palate, very cool bit of terroir evident here in nose and taste. there is some fruitiness thats here from the grapes, vinous in that way, notes of plum and currant in the mix, and some lemony acidity that ramps up quite a lot as it warms. some oak tannins here too, and the mellowing richness of the wood adding an almost lambic depth to the beer. simple grain base, but i like the texture and earthiness a lot overall. the fermentation profile is the star of the show, and its an original act, i love it. my favorite of the two bottles we shared from these guys, definitely an operation i will have my eye on moving forward. this is gorgeous beer, exactly the kind of thing that has me stoked right now!