What Beer Are You Drinking Now? #4022

Good morning Advocates,
It's always a pleasure to open our daily discussion.
Today I wanted to share two opinions on a new beer for me which, despite having a low alcohol content, made my forehead moisten with sweat...

Brasserie Sacrilège (Montpellier, FRA) - ABRICOT 2022 - Fruit Sour Ale (5,4%)

33 cl bottle (€8 from the beershop fridge).
The 33 cl bottle was the only bottle format available for this beer from an agricultural brewery in Montpellier, however I have seen other 75 cl bottles, but this one in particular was pointed out to me by someone who knows that sour beers with peaches and apricots I have always been particularly interested in them.
As explained on the label it is a:
"A blend of mixed fermentation beer aged in barrels and/or vats, macerated with fresh apricots of the Orange Rubis and Ladycot varieties", grown according to the canons of organic farming (certified).
Recommended best before date: "08/2032".
As soon as it is uncorked, it immediately smells of sour apricot, but also woody notes (rancid and impregnated wood).
Hazy straw yellow colour, non-existent foam except for a light superficial veil.
In the mouth, a smooth body that leaves room for an unexpected astringency... I went there carefree and almost shed a tear at how astringent the finish of this beer is.
The drink is as fast as it is demanding, entrance characterized by a pleasant taste of apricots (in certain sips to savor a bit of apricot for a little longer I also kept the beer in my mouth for a while before swallowing) which flows quickly towards a finish characterized by a strong acidic note: tartaric but also with sharp woody notes. There are no acetic reflexes, but the sensation is similar to when you drink something like this.
You can certainly feel that it is a wild beer and that it has followed a completely natural path, but I must say that it has not had such an interesting evolution, even in its relationship with wood, according to my personal thoughts.
I didn't find that elegance that would have enhanced the taste of apricot more, with a less intrusive acid note and perhaps a wood that added roundness, rather than adding hints of soaked oak.

In general: in my opinion, a Wild Ale with a particular taste, certainly the result of the contribution of nature rather than the hand of man, but which has had a refinement and evolution that has not perfected it completely.





Sláinte !
Cheers !