leitch
Feelin' a bit rrranty
I really struggle. When I was in the UK there were heaps of great wild ferments and geuze/gose/saison/etc variants that managed to deliver loads of flavour as well as the acidity (. Here I’ve struggled to find many who have got it, it’s almost like Aussie brewers see it as a “beer alternative” like shitty radlers were in 2010 rather than something with real potential.You've sold me! Lots of sours I try once, and they mostly taste like tangy dishwater. Balance with sours must be tough. Just like I find anything with smoked malts is risky, unless they use it very sparingly.
The La Sirene Citray Sour is good too, pretty full on actually haha.
This was one of my London seasonal favourites - Partizan Raspberry Lemon Saison.