The French translation of sour, Acide, is our second trip into the increasingly popular style of kettle soured beers. The use of lactobacillus in this brew lends an approachable level of puckering sourness, pleasant acidity, and a tart refreshing finish on your tongue. Acide pours straw colored with good clarity and visuals. Lemony and floral aromas arise from a good dose of Amarillo hops, and meld with a subtle graininess. Acide has been a hit with brewery staff.