A sour version of the classic Wayan. The color is the same deep, slightly hazy yellow, while the head is a bit rougher, but persistent enough. The sour nature of this beer is immediately perceived through the nose, although delicate notes of fruit and cereals emerge in the background. The taste surprises with its subtlety and the perfect balance between the sour component and the malty tones. The fruit and honey tastes, which create a perfect harmony with the acidity, make the whole experience smoother and create a beer that is very easy to drink. The finish is not particularly dry and very pleasantly sour.
Water, barley malt, spelt, wheat malt, wheat, rye, buckwheat, hops, mix of spices, citrus zest and aromatic herbs in variable proportions, sugar, yeast.
As is the case for other sour versions of Baladin beers, Wayan Sour also stems from Teo’s curiosity for the use of lactobacilli, a very common practice in the Belgian beer-making tradition (suffice it to think of Lambic or Gueze). The world of lactobacilli is mysterious and intriguing to master Teo, who likes to experiment and periodically explores it. Every time, he picks a different beer for this project, and the end results are particularly appreciated on the US market.