Now a homebrew! This Fruited Sour Ale is one of three that are now ready for tasting. This particular example is peach-dominant with a set of other fruits, as well. We managed to push the pH down to 3.8 this time. We bottled the beers with fruit sediments. One can choose to pour the beer either gently with minimal fruit particles or more bravely with a load of fruit puree at the bottom of the glass. I chose the first option now. The beer looks impenetrable and shows the color of peach nectar. The fizzy, surprisingly long-lasting carbonation builds a dense moussy head that climbs one finger tall. A cute ring orbits the surface for longer. The nose gets a sour juicy medley of tropical fruits, first and foremost, passionfruit, peach, orange and mango. The peachy aroma is actually quite prominent and mushy. Furthermore, I can pick lactic acid anong the olfactory components. Not bad at all. 🧡🧡 The tongue receives astonishingly hefty, sour peach. Wow! Also passionfruit is powerful. Moreover, I find sour editions of mango, orange, lemon and banana. Wheat malt is identifiable, so is lactic acid. Offers a good range of flavors. 🧡🧡 The body is light. It could be more robust, too, since this clocks 6.6 %. It's not a disappointment though, Sour Ales are tough to get the body boosted. The finish gives especially peach and passionfruit in sour format, wheat malt follows. Lactic acid is equally zippy in the finish. The aftertaste flows smoothly like peaches and cream. The mouthfeel is relatively light, tart, acidic and puckering. It's appealingly juicy, zesty, pulpy and tropical. Really nice! Sinks down well with mushroom (chopped boletus) pie. It's also damn tasty. 😋