Brewed with wild mushrooms, black pepper, thyme, sea salt and Sichuan pepper, this is a sour beer that ought to be far more interesting than it is.
But I can’t find any of the added ingredients.
Under the weight of the wild yeast it’s very different to discern anything else at all really.
If I concentrate really hard I can just make out something earthy and woody right in the finish, but it’s so distant as to be easily missed if you weren’t careful, and there’s a hint of thyme in the aroma, but any prickle of black or Sichuan pepper could just as easily be mistaken, as I’m obviously doing, for the prickle of a wild yeast playing on my tongue.
So no, this doesn’t do it for me at all.
Source: The Beer Hawk