Feral Dark Funk

Brewed by Feral Brewing Co.
Style: Sour Ale/Wild Ale
Baskerville, Australia

Serve in Snifter, Tulip, Tumbler

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Found my notes from my first Feral trip. Red-brown pour with a small off white head and some nice lacing. Apple , vinegar and citrus in the aroma. Fair bit of oak comes through in the taste with citrus and red wine characteristics. Slight sourness throughout and very sessionable. Nice beer

Really interesting. Have never tried a beer brewed with brettanomyces. Sour, citrus and quite oaky as the beer warms.

Tap at the Local Taphouse in Darlinghurst, Sydney. Pour was a hazy to relatively clear reddish brune avec mousse beige. Excellent sheety lace. Aroma of red wine vinegar, balsamic, cinnamon, nutmeg, allspice. Taste is soft, spicy, creamy, moving to a sharp, acedic sour. Oak, balsamic start to show through. Overall is a nice Rodenbach pre-buy out clone with no added sweetness and a true Flanders Red character. Could however be even higher gravity and left to sour in the barrels for longer with pediococcus and NOT lactobacillus, which tends to be a poorer producer of lactic acid actually. The beer is still too young to have any Brett influence that I could detect.

Draught at the Local Taphouse, Darlinghurst. Magnificent! Pours a dark cola colour, with a large but quickly disappearing beige head. Aroma is cola, apples, and sherbert. Flavour is moderately sour, with apples and sweet malts. Delicious sour here, could drink it all night.

Tap at the Local Taphouse. Great beer. Aromas of apple, and vinegar. Taste is sweet and sour, with good length. Palate is velvety, with a medium body. Red, with a frothy white head.

Draught. A sessionable sour beer - is there such a thing? Well, this would come pretty close.

Tried on tap at the brewery. Amber body with off-white head. Sour in nose and in taste, some lemon and caramel in the nose also with the oak coming through in the taste. Goes down easily especially for a sour beer.