Herevana – Moon Dog – Rosé Sour Power

Here we have: Moon Dog Rosé Sour Power, the #BeerJerk NZ beer of the week. Although I frequently try them I am not a huge fan of Sour beers. But I neither anticipate or over think what I’m about to drink, I know the mouthfeel style I like, sometimes I get that, sometimes not. Anyway, a beer with Watermelon, Strawberry & Cherry, what could go wrong?

Moon Dog Craft Brewery make the Moon Dog Rosé Sour Power in 🇦🇺 Abbotsford, Victoria, Australia, as a Sour / Wild Beer – Flavored with an ABV of 4.0%, and a low 5 IBU’s

A small 250ml can of beer, that works out as 1 drink unit in NZ. Given the wonderful floral and flowery can art of red, oranges and yellows that there is a target for this beer, possibly not me, but who knows, I should pay more attention to can art perhaps.

A wonderful and enjoyable fruity aroma when you open this, and a really entertaining pour of a beer that is indeed what you would think a Rosé would be, with a gorgeous fluffy head that I wish would have been more permanent, but settles to a thin film.

The taste is interesting, and honestly more to the style of sour that I favour, and what I thought might be an undercurrent of that earthy saison style, fleeting as it was, possibly imagined.

The dominant aroma is strawberry, but the flavour combination is really what sets this apart and above, it seems really tight and thought out. I’m beginning to be a bit lyrical.

This is quite enjoyable and engaging as a beer, there really isn’t much wrong with you if you strictly read the label and the ingredients it really is all there, on the can, what you’re getting. That’s a good thing.

The Pdubyah-o-meter rates this as 8 on the arbitrary number scale that I made up, 8 is very good, 9 is great. I’d like to have given it a 9 but it really is just a well fruited sour beer, where the flavours have dulled or offset that sourness to a point where I think it’s nice. I’m good with 8 from 10, it’s high 8. I like the look, enjoyed the pour, continue to enjoy the aroma and the flavour combination delivers constant and even enjoyment. Enjoyment a word overused in the last sentence.

Music: October Drift – Forever Whatever. A style that is Power Rock?

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.

Rosé style sour ale with Watermelon, Strawberry & Cherry

Brewers Notes

Sour / Wild Beer – Flavored

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.