At time of writing, the latest from Wide Street is called Beat Generation and is in the style (is it a style?) called "American sour". I've had sour beers in America, though I don't think I encountered any that were a mere 3.6% ABV. Do they just mean it's hoppy? I checked the can and it just means it reminds them of beer they drank in America. Can't argue with that.In the glass it's a pale yellow, like the skin of a Golden Delicious apple. That's misted in a very Belgian way, a reminder perhaps that the production process started out with the brewing of a saison. It certainly smells like some American hops were involved too, as there's a clean and zesty citrus aroma, and a squeeze of lemon juice, indicating a complementary sourness to come. And it sure is sour, the Lactobacilius giving it a serious, but delicious, edge of tart acidity. There's Brettamomyces too, and I think it has had a softening effect, adding peach and lychee to the harder sour acidity. The nice fruit doesn't last and it turns a little curdling and vinegary right at the end, but overall it's a beaut.
This has all the complexity of a top-notch mixed fermentation beer, but delivered in a neat, low-strength package. Perfect for that mid-week treat.
