Just like you, but different
I purchased a mix case of North End beers, something from all parts of the spectrum, Sours, Saison, Pales to Stouts, from those lovely people at BeerHug in NZ .
North End Brewing are based at Waikanae Beach Wellington 🇳🇿 New Zealand.
North End Salt and Wood Petit Luna is a beer in the style that is a Sour / Wild Beer – Flavored with an ABV of 2.5% making it 0.7 of a drink unit in NZ.
The thing the brewer is good at is knowing his beer. I’m pretty confident of being wowed by this. Also I’m expecting a surprise colour. Also expecting a very full can, and from a quick squeeze test I’m not to be dissapointed.
There’s quite a few pings of flavour when you open this, I get limes as the one easily identified.
It’s Pink. That’s two beers in a row. I’m happy about this.
There’s a lot of aromas in this, I mentioned lime, but I’d like to pick sage, I’m probably wrong.
There is a lot, and I mean a lot, of things going on on that first sip. A veritable barrage of things. Sweet, sour, tart, tasty, and some other things. That and a dryness at the finish.
I taste a lot of lime in this, which isn’t a bad thing, it really sits well and brings a lot of this together in quite a tasty small package. Unlike the beer I had prior this is not light, airy, and dainty, this is a more solid and fuller beer that has an inherent strength and assuredness about it.
I wasn’t dissapointed.
You could be put off by what seems quite a fullness in this, you shouldn’t be. This is the kind of sour beer that I could get behind, it leaves a lot of lip smacking and secondary enjoyment whilst you sit and ponder.
I loved every sip and sup, and enjoyed those sharp notes that spiked up unbidden, although welcome.
The Pdubyah-o-meter rates this as 8 on the arbitrary number scale. A quite lovely beer, one that looks lovely and drinks much much bigger than that ABV would have you believe. where the ingredients are doing the work and the alcohol is there just being there.
Music: Annie – Dark Hearts
Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.Philip himself.
Just because something is small doesn’t mean it won’t pack a punch. The little, delicate, dried flowers of the hibiscus plant are a case in point as they lend a pungent, fruity character, and deep pink colour when added to beer. The same can be said of Petit Luna. Hibiscus, Kaffir lime, spicy Belgian yeast and lactic tartness all brew up to a big refreshing blast of flavour fired by a light, low alcoholic beerBrewers Notes
The “Flavored Wild Beer” and the “Flavored Sour Beer” are catch-all styles for any beer with a clear flavoring element and where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. It also features an harmonious marriage of the additive and beer, but still recognizable as a beer. The additive character should be evident but in balance with the beer. (For example: fruits, spices, herbs, vegetables, coffee, honey, chocolate, maple sirup, chilies, nuts, vanilla, liquor – BUT not including Smoked malt or barrel-aging element resulting from the brewing process). The “Traditional Wild / Sour Beers” are often the result of a Mixed-Fermentation Blend of beers aged in barrels and tend to have a complex funky taste acquired from the microbial flora. Wood or barrel aging is very common in this type of beers, but not required. The “Kettle Sour Beers” or “Quick Soured Beers” are generally soured using a Kettle Souring technique in a stainless steel mash tun and have a tartness taste similar of an unsweetened yogurt. This style also includes beers described as “Smoothie Sour” or “Milkshake Sour”, a kettle-sour beer which use unfermented whole fruit purée, and often lactose and fruit pectines, to achieve a beer with smoothie-like consistency.