At 2.2% this is almost a soft drink and yet it feels big and boisterous and full of good things.
It has been brewed with wild yeast strains and lactic acid bacteria cultures which bring a needle sharp sour bitterness while the hops add garden foliage and a splash of lemon juice.
But never fear, there’s a decent spun sugar, caramel and bran biscuit body from the malts and just a hint of fresh fruity rhubarb to add an extra dimension to the long dry and immensely refreshing finish.
This is the best sour beer I’ve had for some time.

Source: Hippo Beers