A very pink beast! The sourness came through great, both in aroma and taste. It finished lower than I expected, with a Final Gravity of 1.013. It was a little sour for Carla's taste, but I found it superbly tart. Uncarbonated it tasted almost like a fine wine to me, very dry, with barely a hint of cherry.
We dissolved 6.2 oz corn sugar in 2 cups of boiling water, then cooled it to around room temperature. Pour while stirring:
And funny enough, later in the night while drinking sour mash whiskey in celebration, I thought I kept smelling the Crick. After a couple of drinks I realized I was smelling the whiskey!
-Myles and Carla
Thats pink as hell man! I'd love to taste that. I'm starting to think a nice sour taste would go well in the ipa, a citrus flavor might throw the bitterness way to far. I really think an overly sweet or sour fruit would be better than something citrius, that would just drive the hop bitterness into overdrive and add an additional acidic layer.
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