Psidium
Block 15 Brewing - Southtown Tap Room
- From:
- Block 15 Brewing - Southtown Tap Room
- Oregon, United States
- Style:
- Wild Ale
- ABV:
- 6%
- Score:
- +2 ratings needed
- Avg:
- 3.9 | pDev: 5.13%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Mar 27, 2016
- Added:
- Feb 19, 2012
- Wants:
- 2
- Gots:
- 0
NO SCORE
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-
No description / notes.
Recent ratings and reviews.
Reviewed by PaulStoneAnchor from California
4.03/5 rDev +3.3%
look: 4.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4
4.03/5 rDev +3.3%
look: 4.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Bottle #12 of 34 from the Cellar Stash Brunch
A: Pours a very cloudy golden color with a beautiful foam. The foam lasts for several minutes.
S: Very Malty, with some lacto as well. This also has a nice hint of guava in the nose.
T: Malty, creamy lacto, sweet guava, and some hints of lemon verbana, as well as some hints of orange citrus.
M: Creamy, smooth carbonation, and some nice mouth puckering tartness.
O: This was quite different from a lot of the sours I have had before. Psidium came off sweet, tart, and bitter. I really enjoyed the sweet guava that was a nice balance to go along with the sourness from the lacto and brett. This was definitely a nice change of pace. To be honest, I should of let it sit longer to really build the tartness but it is definitely good right now.
Feb 19, 2012A: Pours a very cloudy golden color with a beautiful foam. The foam lasts for several minutes.
S: Very Malty, with some lacto as well. This also has a nice hint of guava in the nose.
T: Malty, creamy lacto, sweet guava, and some hints of lemon verbana, as well as some hints of orange citrus.
M: Creamy, smooth carbonation, and some nice mouth puckering tartness.
O: This was quite different from a lot of the sours I have had before. Psidium came off sweet, tart, and bitter. I really enjoyed the sweet guava that was a nice balance to go along with the sourness from the lacto and brett. This was definitely a nice change of pace. To be honest, I should of let it sit longer to really build the tartness but it is definitely good right now.
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