What beer are you drinking now? #4149

Good morning Advocates,
there are beers that are made to be drunk quickly and others that are to be savored and which seem to evolve with each sip as the temperature softens.
Today I'm telling you about one of those.
The following beer is produced through the maceration of yellow-fleshed nectarine peaches, in a blend obtained by selecting some specific barrels previously contaminated with Brettanomyces Bruxellensis, as well as yeasts and bacteria present in the brewing cellar of Ca' del Brado in Rastignano, Bologna.
So happy to open today's thread with this beer:

Ca' del Brado (Bologna, ITA) - CUVÉE DE PESGA - Fruit Sour Ale with nectarines peaches (7.8%)

Freshly uncorked aromas of yellow peach (and I would also say ripe apricot), wood and light mold (typical Brettanomyces Bruxellensis smell)
Versata is gold in colour, with darker and more veiled yellow reflections.
The foam is almost non-existent and even the superficial film that is created on the verge disappears quickly.
In the mouth, the beer is flat/smooth but not in a negative sense, medium body that exudes peach pulp which evolves with a pleasant acidulous note, not astringent but which perfectly complements the juicy and slightly unripe taste of the peaches. All of this, I would say, framed by an aftertaste of woodiness that rounds out every edge that the naturally fermented fruit could have given, giving elegance to the entire drink and making it, in my opinion, more valuable.
I have drunk this beer many times, even on tap and I must say that even if the product never has a lively carbonation, but in this case such a smooth body helps to enhance every nuance brought by the fruit, the yeasts and bacteria and the barrel in which the beer matured, in my opinion.
Fruity notes alternate, with a funky aftertaste, but far from edgy, rather with elegant notes of wooden barrel.
I must say that it is a style of beer that I particularly like (with peaches or apricots or plums, in particular) and I know this beer very well, but it is not always easily available and when I find it, I often end up getting it.
This brewery, or rather the true definition is "brew cellar", is certainly part of the excellence of spontaneous fermentation and wood aging here in my country.
I'm sure that looking at their beers would trigger good considerations from those who appreciate this broad and multifaceted way of making beer.





Sláinte !
Cheers !