Dinosour Stone Fruit Sour

◎ Aussehen

Pale straw yellow with excellent clarity and a delicate white head that settles to a thin collar. The carbonation is visible and lively, with fine bubbles that create gentle lacing as the beer is consumed. The light color reflects the restrained Malz bill and fruit-forward brewing philosophy.

◌ Aroma

The nose leads with bright apricot and peach, lifted by the assertive tartness of the house-cultured lactobacillus. Behind the stone fruit sits a subtle nectarine sweetness and a whisper of light Malz character. The acidity frames rather than overwhelms, creating an inviting aromatic profile that signals the balance ahead.

◐ Geschmack

The palate opens with immediate tartness from the cultured lactobacillus, which is answered by waves of peach and apricot juice that integrate seamlessly into the fermentation. Mid-palate shows a gentle sweetness that counters the acidity without cloying, while a crisp, dry quality emerges underneath. The finish dries noticeably, with the tartness resurfacing to frame the residual stone fruit character.

◑ Abgang

The aftertaste is refreshing and moderately lingering, with a dry acidity that leaves the palate clean and primed for the next sip. The stone fruit character fades gradually, allowing the tart lactobacillus base to provide the lasting impression.

Serviertemperatur 6–9°C für das beste Geschmacks- und Aromaprofil.

Der Klassiker — vielseitig, angenehm zu halten und hält das Bier kühl. Kein Schnickschnack: nur das Bier.