Just like you, but different
Garage Project Muse Hibiscus & Lemon, and a change of music, same band different album, which kind of fits the theme.
a pristine blank canvas
Muse is in a 330ml bottle, and has an ABV of 5.1%, this is around 153 calories a serve size, this is 1.3 standard drinks in NZ
Garage Project Muse Au Naturel is brewed in the style that is a Sour/Wild Beer unsurprisingly it is brewed by Garage Project who are in Wellington, New Zealand
Taking the Muse house sour and infusing it with stunning colour, aromatics and flavour of dried hibiscus flower and the lifted citrus twist of freshly zested lemon peel.
Muse, our Wild Workshop ‘house sour’, a pristine blank canvas that invites creative possibilities. Fermented with Lactobacillus and our own saison blend and conditioned in oak barrels, Muse is a complex but refreshingly drinkable sour with a soft acidity and citrus aroma.
So, What could possibly go wrong?
The same aroma that get from sours, musty dusty sharp.
It’s pink, the beer is pink! It also looks brilliant! No wavering from that aroma that is a sour cider like thing.
Oh goodness, I don’t think that is an improvement on the base au-naturel version I just had.
The lemon adds a prickle point sharpness that clashes with the sourness for me that makes it twitchy, by with I mean you get a double zing at some point near the end, so a pucker and twitch. I didn’t enjoy the double movement, and it’s frowned upon in sport, as it should be in beer.
I’m then confused why you’d add lemon into something already sour, I’d have thought that orange, or mandarin might have been the thing that would really spin this into a new level.
I ended up not liking sour beers again.
The pdubyah-o-meter rates this as 7 of its things from the thing. To be fair it’s more like 7 1/2 but the scale is’t graduation. That lemon does no favours for this as a beer, but it’s kept in the game by looking amazing.
The double dip review
Music for this: ”Tearing at the Seams (Deluxe Edition) by Nathaniel Rateliff & The Night Sweats
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