The third homebrewed Sour Ale. This is a mango version. We have actually produced a mango Sour Ale before, so this is in a way the second generation brew. The maltbase is different. The amount of mango is quite similar in both editions. However, this one is also seasoned with cardamom. Yes, cardamom! Not sure how well mango and cardamom waltz together. It's not something that I come across every day. I have actually never heard about combining those two. Well, we have to try new things because yolo. The beer pours superturbid, like apricot nectar. There's a plenty of fruit particles floating all over the drink. And again, one can choose whether to avoid the mango puree or take it. I decide to go with the puree. Carbonation is limited but produces a neat volcanic head that grows almost two fingers tall. Volcanic in the sense that the froth builds visibly from the bottom up. The scent displays massive mango with a sour lactic acidic twist. Powerful passionfruit, distinct zesty pineapple, a spoonful of orange jam and easily recognizeable banana give attractive vibes of a tropical fruit smoothie. Banana is interestingly present, it originates from the fruit juice that we used to reduce the pH. The same applies to pineapple. They feature astonishingly clearly in the fragrance. Now, cardamom. Yes, it's in the air. It's somewhat powdery and relatively subdued, not at all Christmassy. Very interesting! Really unique but not a bad combination. And quite unbeery, to be honest. I take a sip. Sour mango puree merges keenly with sour passionfruit. A drop of orange juice and some lemon pulp escort in the immediate proximity. Pineapple and banana move entirely undercover, instead a whisper of carambola pops up. The maltbase shows wheat. Cardamom is even more suppressed on the tongue. It may be a good thing though, but on the other hand, I would have welcomed a slightly more pronounced presentation of cardamom because it's supposed to be there anyway. The body is light. Passionfruit and mango — or mango and passionfruit, not sure which comes first — dominate the end. Lemon pulp and wheat malt can also be identified but cardamom is now hidden. The aftertaste sneaks so quietly, quietly in the night of Cardamom. The mouthfeel is light, somewhat tart, acidic and puckering. It's refreshing, tropical, zesty, pulpy and summery. Furthermore, the mouthfeel is intriguingly spiced although very mildly so, and smoothie-like to some extent. Very tasty! 🧡🧡🧡 I love the fact that the various flavors are so well distinguishable. The mango—cardamom cocktail is not the best innovation of the beer world but it still works better than I anticipated. The rating reflects the fact that the beer delivers what it promises.