Just like you, but different
Beer Club Beer. Weekly. A Sour Ale. I don’t like Sour ales as a rule, but this is a club and you know that there are beers to challenge and if I like it I’ll tell you I like it, I’m not that stuck in my ways.
a psychedelic backdrop of flavours
Dr Funk is not the sourest of ales, instead it balances bread-y sweetness and lime tartness very well.
Welcome to the stage Dr Funk as he drops his latest eclectic new beat; combining samples of Japanese and Persian citrus from his two decks afront of a psychedelic backdrop of flavours. Dr Funk is the trippy lovechild of Funk Estate and Doctor’s Orders Brewing.
Frankenstein; no. Groovy yuzu, black lime tart and addictive nectar; yes.
So, what could possibly go wrong?
Aroma on opening, if you pushed to tell, would be something like a weak grapefruit drink smells.
Looks nice in the glass ,a kind of hazy cloudy light orange yellow with a lovely head of crisp white. Aroma is a more pronounced orange.
I actually don’t mind it.
Easy going bit of beer, that as it warmed I thought began to have more a sherbet feel about it, and it’s a beer for quaffing, it really isn’t the fullest of mouthfeel or the fullest of flavour with only hints of the orange or citrus showing through.
Did it change my mind about Sour beers? This one seemed less, which for me is more, and that made it enjoyable, I really do think that sour beers have been there and done that and that, and there would be people that disagreed, as well as agree.
Glad this came in the club pack, it’s always a challenge to have a beer in a style that you don’t get on with or are not familiar with, and in this instance a bit of a success really.
The pdubyah-o-meter rates this as 8 of its things from the thing. It is very nice beer of it’s type but it’s not a beer for me. However I wouldn’t pass it up if offered.
The double dip review
Bon Iver is an American indie folk band founded in 2007 by singer-songwriter Justin Vernon
This album about as odd as the beer.
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways