Our own version shows an impenetrable, deep dark orange face. Looks more like mandarin pulp. Carbonation is slightly weaker than that of the commercial beer but the emerging froth is more or less equally tall. And cream hued. The retention is short also here. The nose receives marginal mango pulp. There's no sourness at all, at least not yet at the olfactory phase. Instead of lactic acid, the undertone is modestly floral. Hmmm... The mango puree is evident on the tongue. The sourness is much less powerful here albeit not absent. The difference probably is that our beer doesn't contain lactic acid but had been soured with yeast, PhillySour. It certainly produces a different profile, apparently milder and less arrogant than lactic acid. Mango is bigger and straightforward anyway. No sidesteps. The body is medium-full to full. Difficult to assess whether it's the result of the grainbill or the massive amount of mango puree applied in the brewing process. The end is mango-forward, with a reduced intensity and moderate sourness. Stays a short while in the mouth. The mouthfeel is fuller, truly nectar-like, thick and moderately tart only. Not acidic, nor puckering. Tamer and more one-dimensional than the commercial brew but also bigger and thicker. PhillySour is easy to use but didn't produce a sufficiently sour outcome this time. Next time back to lactic acid. Or both?