This doesn’t do it for me.
A Sorachi Ace IPA with Bretanomyces, it is a singularly one dimensional experience.
The problem is that however much this has been dry Hopped with Sorachi Ace what has happened is that all the big sharp citrus flavours and the crisp pithy dry gooseberry and green grape flavours that the hops brings to a beer only add to the tart sourness of the yeast.
The result is that the beer has no heart, no hint of malting to build anything substantial save for a scorching sourness that ends up tasting a little like aluminium.
I poured it away.