Tag Archive: Sour Ale


BFM: Abbaye De Saint Bon-Chien: 2015 (Switzerland: Sour Ale: 11% ABV)

Visual: Ruddy red brown. Hazy. Lots of small bubbled carbonation and a thin off white head.

Nose: Gummed brown paper. Sour black-cherry and sour red cherries. Cider and perry. Booming red wine. Fruitcake. Tart. Lightly woody.

Body: Acidic. Perry/pears. Cider. Caramel. Gummed paper. Twigs. Raisins. White wine. Cardboard. Blueberry. Light waxy sheen. Dry fudge.

Finish: Red cherries. Fruitcake. Fresh. Raisins. Dry cake sponge. Tannins. White wine. Blueberries. Cardboard.

Conclusion: This feels like Rodenbach Grand Cru’s more easy going, but still prickly, cousin. Initially it comes across fruity and sharp with acidic, and almost but not quite Rodenbach like vinegar, notes. It soothes over time from that more prickly front to reveal a complex drink if you let it open up.

Early on is the cider like acidic notes that you would expect from a sour, albeit it with the less expected, but not completely dissimilar, pear perry notes. These are matched with gummed paper and light vinegar notes that call to the harsher Flemish bruins – tidy, but not unexpected.

This soothes into a softly caramel backed tart character over time, and soothed down it not shows itself to be brimming with fruit. It isn’t always the fruit you would expect though. The aroma always promised cherries and red wine from the oft, but the fruit was slow to develop in the main body, and when it does develop it is very different to that. What you get is blueberries, raisins and lots of similar darker fruit rather than the red roaming aroma. Still good stuff, just not what was expected.

The red fruit does come out a bit in the end though – with red wine and similar fruit coming in the finish that gives a little pep on the way out. Along with this development a light waxy touch adds to the body – calling to the Biere De Garde style that the body references ( though since that literally means beer to age I’m not sure if that is an intentional style reference, or just saying that the beer is aged…) . Any which way it gives a bit more grip to the beer, and a bit of variety in the feel that adds to the experience.

It is well set, calling to tarter, more acidic and harsher Rodenbach Grand Cru style notes but soothes into toffee and sweeter fruit against a more lambic like set of twigs and white wine notes. Not a beer that is always 100% on point – there are some off, cardboard like notes, but pretty much any sour seems to walk the tightrope over such risks. More approachable that Rodenbach Grand Cru, but still brings its own rewarding style. Very much worth trying.

Background: So, a quick google tells me BFM stands for Brasserie des Franches-Montagnes. Which admittedly doesn’t tell me much, but at least now I know. Taking a look online also told me there have been many vintages of this, some barrel aged, others I’m not sure of. Anyway, that is the 2015 vintage and I grabbed it from Independent Spirit – they have had it for a while but I have always been wary due to the ten quid plus price tag. Still, it had a good rep so eventually I wavered and bought it. It was way too warm as I broke this open from its chilled bottle, so I put on some Andrew WK to try and keep my party spirits up. Pretty much worked.

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Northern Monks: Patron’s Project 11.01: Rhubarb Sour: Made In The Dark (England: Sour Ale: 6% ABV)

Visual: Reddened apricot. Cloudy. Large off white and slightly yellowed head.

Nose: Dry and tart. Turmeric and tannins. Dry rhubarb. Cooking apples. Strawberry.

Body:
Without Popping Candy: Gentle rhubarb tartness. Red Grapes. Hop Oils. Light vinegar notes. Plum. Strawberry. Turmeric.

With Popping Candy: Similar but with popping feel in your mouth. Rhubarb and custard sweets. Raspberry hard sweets. Oilier and thicker. Lightly creamy.

Finish:

Without Popping Candy: Apples. Rhubarb. Tart sheen and lightly oily. Brown bread. Plums. Earthy notes. Lightly creamy.

With Popping Candy: Sweeter. Blackpool rock. Strawberry.

Conclusion: Initially I though that the popping candy I got with this was defective. You see I put it on my tongue aaand .. nothing happened. So then I took a sip of the beer to go over it. Nothing happened. I then took a larger mouthful and held the beer in my mouth and … nothing happened. Then finally the little fuckers started popping. If you are wondering why I am eating sweets and drinking, well, I kind of explain in the background. Kind of. As much as it can be explained.

Anyway, I am getting ahead of myself here. So, they recommended trying the beer with the provided popping sweets, which I eventually did, but I decided first to do some sips au naturel and compare the beer from before and after. Because that is the kind of rebel I am.

As a stand-alone beer it is a solid enough sour. The rhubarb is there, there is a decent thickness, but not so much it gets sticky. It shows both the tart and earthy side of the rhubarb, along with some darker fruit notes and a nice oily hop sheen.

So how is it with the popping candy? Well the first thing I noticed is that by itself the sweets seemed to have a slight rhubarb character of its own. The second thing is that it kept sticking to the bloody roof of my mouth in a lump. Anyway, once I started drinking I noticed it seemed a little thicker – I don’t know if that is just I am holding it longer, but it definitely felt thicker, creamier and heavier.

Apart from that it seemed very much the same beer – there doesn’t seem to be a huge difference apart from the performative aspect – which I think is the whole point of the beer. The drinking ritual it creates is fun – especially when the sweets finally start popping and you enjoy the drink amidst the feeling of impacts in your mouth. However, for all it is fun, I don’t think the beer is overly enhanced by it.

Then again, the base beer is pretty decent by itself. Probably The best of the rhubarb sours I have encountered. There is good rhubarb character, good hop oil thickness and good plum backing and nicely tart and earthy as previously said. I actually would be interested to see what happens if they ditch the sweets touch and just concentrate on re-brewing this a bit bigger and thicker as I think that could be an excellent beer.

Background: Ok, this is one of the odder beers I have done notes on. In fact that was pretty much why I grabbed it – it is a sour beer made with forced rhubarb, which sounds up my alley enough. It also contains a small packet of popping candy, tucked away in the beer’s base, to eat while drinking it, which is another level strange. Hence why I have two sets of notes above. I decided to first try the beer just as is, then add in the popping candy and see how it changed things. If you peal back the label you find underneath a guide to tasting this – which is in the dark, lit by a single candle, put candy in your mouth then take a sip. Now, I cannot be trusted near naked flame when drunk, so I did the closest I could. I tuned off the lights and lit the from only by the shine of my VDU, with the Fire Watch desktop background glowing out. Similar enough, right? Anyway, all this theatrics seems to come as this beer is a collaboration with Lord Whitney – so yeah, that explains a lot. To add to the mood I put on Ulver – Shadows Of The Sun to listen to. Still the most genuinely beautiful album I have heard.

Wild Beer Co: Dr Todd (England: Sour Ale: 9% ABV)

Visual: Cloudy apricot. Thin off white head.

Nose: Thick honey. Peat. Smoke. Salt. Ginger. Chilli air. Marmalade. Wet rocks.

Body: Heavy. Honey. Salt. Chalk. Treacle. Smoke. Dry back. Ginger. Medicinal. Crunchy medicine tablets. Brown bread.

Finish: Honey. Dry beef slices. Medicinal. Salt. Crunchy tablets.

Conclusion: Ok, I can definitely see why the drink this is based on is called Penicillin if this beer is anything to go by. Under everything is a dry note, like crunched up medicine tablets, chalk backed by a medicinal Islay note. It it wasn’t such a terrible idea to take painkillers with booze I would imagine this is what it would taste like.

Probably. I, of course, have never tested that. That would be silly. Don’t mix booze and painkillers everyone!

The other element that stands out in this beer how how strong the special ingredients used show through; There is a ton of honey, and as indicated before the Islay ageing is really obvious -from the salt to the peat smoke, to the medicinal character, it is all there. Then there is the definite ginger influence that comes though into an almost mild chilli air at some times. Subtle this thing ain’t.

So you get a real honey sweet Islay whisky poured over the corpse of a thoroughly crushed paracetamol, into a beer and you end up with this. It is definitely interesting, and actually – for all the taste goes to the harsher end of the spectrum – it is also enjoyable. Not one to have often though. It feels like it is deliberately challenging you and daring you to still enjoy it.

Now you can step up to that dare and enjoy it, and it is worth it, but it is not a general drinking beer in any shape or form. In fact this calls to the feel of an actual complex cocktail more than any other beer I have encountered – if that is a good or bad thing is up to you.

Hard to get used to, but ultimately enjoyable – however the crunched medical feel and taste is for very specific occasions only and for very specific people only.

Background: Ok, so this was inspired by the “Penicillin Cocktail”. Something I have never tried so cannot really compare it to. To give you an idea, this is made with lactose, honey, lemon, ginger and then aged in Islay whisky barrels. This sounded like the type of experimentation in beer I could get behind, so grabbed a bottle from Independent Spirit. Put on Scroobius Pip vs Dan Le Sac – Repent, Replenish, Repeat while drinking – a nicely dark edged spoken word to hip hop styled set of tunes that I though deserved returning to.

Wild Beer Co: Yokai (England: Sour Ale: 4.5% ABV)

Visual: Very clear, pale, yellowed colour. Thin white head. Still.

Nose: Popcorn. Flour. Peppercorns. Lime cordial. Wet cardboard. Grapes. Slight yeast funk.

Body: Tart. Lime cordial. Lightly sherbety. Light chalk. Warming peppercorn sauce. Mild chilli. White grapes. Slightly oily – eel sashimi. Slight peach.

Finish: Tangy. Slight chalk. Mango. Mild chilli. Lime cordial. Yeasty funk.

Conclusion: This is a hard one to pin down. It is lightly tart, with slight yeast funk that suggest a hint of a Brett yeast kiss, but not more than that. It brings tart fruit flavours, dryly delivered; A kind of sweet peach meets tart lime cordial kind of thing. It could be that is just me trying and failing to describe the yuzu that was used in making this. Been a while since I last ran into it, so I don’t have it quite fresh in my memory. That lightly tart, fruity note is then set against a savoury backing – slight chalky dryness, and slight chilli warming with the peppercorn character.

Everything is done gently – a kiss of yeast funk, a light peppercorn warmth, a waft of tart fruit. It is a very unusual beer, but kind of refreshing in the tart and dry mix, matched with a satisfying, well they call it umami and who am I to argue with that, kind of character. It gives a slightly oily gripping centre to an otherwise lighter beer.

Unusual and nice. Kind of gentle, but satisfying in what it does.

Background: Ok, I couldn’t find the o with a dash over it to indicate a long o sound You can see it on the can, you know where it is. We are all happy with the pronunciation, right? Ok, cool. Been grabbing less Wild Beer Co beers recently as their hit to miss ratio on experimentation has been going down a bit, but this new canned release sounded pretty cool. It is made with yuzu, seaweed and Szechuan peppercorns. Now, the can says that this beer is inspired by the Japanese folklore – but Szechuan, and therefore Szechuan peppercorns, is from China. Which is odd. Maybe they still get used a lot in Japan – I frankly have no idea. It just stood out, having had my taste-buds blown out by a Szechuan hot pot in China this year. It was bloody warm, and turns out the guide had ordered us the mildest version available. Anyway – continuing the trend of drinking beer with classic music albums, put on the collection of The Prodigy Singles for this one. Yes I’m a 90s teen. Another one bought from Independent Spirit.

Deschutes: The Dissident: 2016 Reserve (USA: Sour Ale: 10.9% ABV)

Visual: Hazy cherry red. Thin off white head. Still.

Nose: Massive cherries and black cherries. Smoke wisps. White chocolate. Malt chocolate. Raisins. Oak. Vanilla. Buttery shortbread. Sherry trifle. Bourbon.

Body: Figs. Cherries. Apple pie. Pears. Smooth. White chocolate. Gummed brown paper. Vanilla toffee. Malt chocolate. Bourbon.

Finish: Malt chocolate. Raisins. Sour red wine. Port. Light oak. Figs. Gummed brown paper. Tinned tropical fruits.

Conclusion: Ok, going to have to take some time to unpack this beer – first impressions are a big, very sweet beer, barley wine in style more than a sour red. Considering the abv a big beer is unsurprising, but the sweetness did take me a bit by surprise. There are big chewy cherry notes, port soaked raisins – lots of dark fruits and even an unusual smoke wisp acting a a lead in to the second big element of the beer – the oak influence. The oaken notes themselves are fairly low – instead it shows itself as white chocolate, toffee, vanilla and tinned tropical fruit notes similar to what I expect from bourbon aged whisky. Together they are very big, very chewy, very flavoursome, but stills feels like a big barrel aged barley wine. Good but not what I expected.

Time exposes what was previously missing elements – a mix of malt chocolate and gummed brown paper that gives hints of the Flemish brown base. Even here there is barely any sourness or tartness, just light backing notes that gives a slightly more vinous feel backing the sweet notes and an even more chewy character. While not heavily done that light tartness and distinct gumminess final makes it stand out from the barley wine it otherwise feels like. Late on you start getting those odd flavour mixes you would expect from a more sour, acidic, beer – soft green fruit starts coming out along with sour red wine notes – all the odd flavours, but without the harshness.

Here, it now has all the sweetness and big flavours, all smoothly delivered, but with that slight freshness so that each sip feels now with renewed decadence. It is so dangerously easy to drink for the abv, you can feel the abv hinted at in the flavours, but it is so smooth you don’t care. The oak aged Flemish bruin and barley wine mash up you never knew you wanted. Very impressive. A decadent dessert treat for yourself.

Background: Grabbed this a short while ago from Brewdog’s guest beer selection – I figured as a sour beer of high abv it was unlikely to go off so could save for when I wanted something big and good – getting back from the China trip seemed to deserve something like that to welcome me home. This is a sour Flemish style bruin made with cherries and with 40% of the beer aged in French oak. I think the ageing varies year by year so your experience may vary with future years’ releases. I’ve tried Deschutes a few times at Real Ale festivals, and some of their collabs, but this is the first time I have done notes and tried them in an environment where I have not ruined by tastebuds beforehand. Drunk while listening to a mix of cheery Jonathan Young tunes – mainly Ducktales and the Zootropolis tunes.

Wild Beer Co: Rooting Around: Summer (England: Sour Ale: 6% ABV)

Visual: Yellowed lemon to apricot. Massive white head that settles to a more manageable level quickly.

Nose: Funky. Oats. Horse blankets. Slight floured dough. Lightly acidic. Rose petals.

Body: Tart. Lightly lemony. Flour. Slight wet wood. Vanilla. Acidic pear. Cherry late on, slight burn at back of the throat.

Finish: Wet wood and acidic lemon. Sherbet lemon to traditional lemonade after that. Gently acidic pears to perry. Slight cherry pocked biscuits. Sour black cherry late on,

Conclusion: I wasn’t sure what to expect for this one, and for the first half of the beer I wasn’t sure what I had got – however it kind of came together by the end.

Initially it seems a simple, mildly sour, Belgian yeast style funk-o-tron of a beer. Disclaimer: Funk-o-tron is not a real beer style. Yet. Give it time. Anyway, mixed light lemon to pear notes with a bit of funk to a mildly acidic back and some slight wet wood. It felt pretty generic in the sour category – not much to stand out in a beer that is very unusual in its set of ingredients and brewing process.

Late on you start to see the influence of those odd introductions, from rose petal aroma notes, to cherry pocket digestive notes, to more raw wood influence. It isn’t blatant, but there is a soft cherry and floral note to the beer showing what they were aiming for with it.

With beer with odd ingredients it can be hard walking the line – too blatant can overpower a beer with off notes – Of The Sea comes to mind for that flaw, so maybe it is best this takes the gentle touch. However if it is too subtle you might as well not use them at all.

Here, well the ingredients add a nice touch, but neither the base beer nor the odd twists really stand out – as a sour it is pretty meh. The extra notes are nice but don’t make it a must have.

A gentle sour that doesn’t really sell its gimmick, but does give it a bit of subtle extra depth. Ok, ya know, but unexceptional.

Background: Yes I know summer has been and gone. I’m behind the times as always. This is the second of the “rooting around” series of beers made with foraged local elements. In this case a sour beer using branches, buds, leaves and blossom from a cherry tree, then aged in Modus Operandi barrels. Wasn’t 100% sure this would work, but liked the cherry blossom imagery, and I’m a fan of Wild Beer Co in general so grabbed it from Independent Spirit. Noticed I had some Terrorvision on my mp3 player – used to be a big fan back in the 90s so slammed on some of their tracks as background drinking tunes.

Rodenbach: Alexander (Belgium: Fruit Sour Brown: 5.6% ABV)

Visual: Clear black cherry red with off white head.

Nose: Red cherries. Tart. Gummed brown paper. Apple cider and pear perry air. Malt chocolate.

Body: Tart. Red cherries. Strawberry ice cream syrup. Cherry-aid. Fizzy. Morello cherries. Slight burn at back of throat.

Finish: Gummed brown paper. Cherry-aid. Strawberry ice cream syrup and raspberry ripple ice cream. Pears.

Conclusion: Ok, a few things off my chest first. This is very smooth for an aged Rodenbach – Maybe it is because I am mentally comparing it to the harsh, acidic, almost vinegar touched thing that is the Grand Cru, but I was expecting something much harsher in that vein, with accompanying complexity as a trade off.

This walks a different path, tending towards a cherry laden interpretation of the standard Rodenbach release – sweet, but slightly tart – with that very familiar gummed brown paper kind of note to it.

The beer is still slightly burning at the back of the throat in a call to the Grand Cru style, still slightly cider touched in acidity, though here with some perry notes as well. So, slightly sour and acidic but generally comparatively mellow in how it deals with those acidic notes.

The cherries are delivered in a harder to explain way. Initial impressions are of an artificial feeling mixing glacier cherries, ice cream syrup, raspberry ripple and cherry-aid. It is not unpleasant but isn’t what I expected – pretty sweet, in a dessert style but kind of cheap artificial feeling dessert. Thankfully it develops far from that – gaining a distinct juicy, kind of morello tart cherry depth. That is what helps make the beer – it makes it feel much more natural, and much more complex. It gives and juicy and sweet core that really cuts through the more artificial notes.

So, smoother than expected, just using just a little backing of that burn and weight familiar to Grand Cru fans. More artificial than expected but with a genuine quality core. Not what I expected then, more gentle, more fruity, and more easy drinking – Well vaguely more easy drinking, still not for people who aren’t looking for acidity or sourness. Ends up a very well done fruit ale with more depth than the short set of notes would suggest.

So very glad I managed to hunt this down.

Background: I have been waiting to get my hands on this one for oh so long! It is one of Michael Jackson’s listed 500 great beers, and has not been made for many a year now, until, finally it popped up again roughly a year ago. This was the first time I managed to find it in person, at my ever reliable booze supplier Independent Spirit. I broke it open while listening a bunch of tunes Warren Ellis curated together many a year ago to match the amount of time I have been waiting to try this. Makes sense to me.

Brekeriet: Picnic Sour Ale (Sweden: Low Alcohol Sour Ale: 2.2% ABV)

Visual: Hazy lemon juice. Small white head. Fizzing carbonation.

Nose: Rhubarb. Oats. Horse blankets. Lightly tart- pineapple and soft tangerine.

Body: Acidic. Lemon. Dry. Slight cardboard. Tart rhubarb and pineapple. Chalky. Tart raspberry.

Finish: Dry. Squeezed lemon. Slight chalk. Rhubarb rises up over time. Tangerine.

Conclusion: If only there was as much rhubarb in the rest of the beer as the aroma promised. The aroma just oozes rhubarb, I could smell it the entire time I was doing the initial photos to go with these notes. A simple aroma admittedly, but enticing definitely.

The main body still has some rhubarb, more acidic lemon than that, but also it comes with a dull cardboard middle which hurts it. Similarly the generally tart beer has a soft chalkiness that it really doesn’t have enough body to accommodate.

The finish does recover a bit – with the rhubarb fully developing again. Over time the beer does shift back and forth in how it feels – some times it comes across quite full and fruity, other times quite empty and chalky. Generally the longer you hold the beer, the more likely it is that some of the rougher elements come out.

So, it is close to working – some times you get everything coming together just right – but it is too variable in how it comes across. Even when it is more full bodied it is fairly simple in delivery; You get the lemon, the rhubarb and the pineapple at the core – though sometimes a slight tangerine and raspberry come out, especially as time goes on.

I want to like this beer, but it just can’t hold its good points reliably – resulting in an overly dry and chalky feel as you drink on..

A good attempt with distinctly sub optimal results.

Background: After having a great time with the last Brekeriet sour beer I tried, I decided to pick up this low abv one – Looked very interesting, made with rhubarb, which is something I am a big fan of. This was grabbed from Independent Spirit and drunk while listening to a bit of Erock on youtube.

Lervig: Oud Beersel: Black Acid (Norway: Sour Ale: 8.5% ABV)

Visual: Black. Small brown head.

Nose: Acidic apple mixed with thick molasses. Madeira. Rum soaked raisins. Dry sherry. Fruitcake. Sultanas.

Body: Tart yet thick. Bready. Sultanas. Chocolate sauce. Pear drops. Dry sherry. Tart black-cherry.

Finish: Charring. Tart pears. Malt chocolate and grated chocolate. Dry sherry. Raisins and sultanas. Madeira. Slight chocolate liqueur. Marzipan.

Conclusion: Whoever first thought of mixing sour beers and stouts – I salute you. Each time I encounter this unusual mix I am reminded that this is the beer style I never knew I needed, yet now I have it, it is brilliant.

For all its large base elements used to make it, this is a very balanced beer between the styles. From approach to aroma you get huge apple, tart and fresh and yet backed with chocolate thickness. It continues that way as you start drinking – fresh, touched with tart apples and pears up front then the sour character just seeps into heavy chocolate liqueur and dark fruits.

In some way it feels like the barrel ageing is what makes it perfect – a bridge built between the two, marrying the styles brilliantly. If you will excuse my mixed metaphors.

It brings dry sherry, dry fruitcake and spirit soaked raisin notes that are familiar to the stout style, but also vinous enough to not seem out of place in a sour beer; It works as matchmaker mid body then as the finish comes in it plays its own game – leading out for a long time with dry sherry like complexities.

Together it takes brilliant elements from each of the three influences and makes it a rich, yet tart and vinous beer with the stout weight giving it a lovely heft.

A brilliant complex mix – definitely worth getting. Go. Get it!

Background: Now this one jumped out at me at Independent Spirit – It is a mix of Oude Lambiek from Oud Beerel, with a Lervig brewed stout. I love the whole sour stout thing that pops up every now and then, and this one has been aged in the Cognac barrels that the Lambic was blended in, and then in Akevitt barrels. I had to google what Akevitt is. Anyway, put on some good old 90s tunes – Garbage 2.0. I slightly prefer the more raw feel of original Garbage album, but both of them are awesome.

Wild Beer Co: Tepache (England: Sour Ale: 6% ABV)

Visual: Deep burnished gold with a small white head. No evident carbonation.

Nose: Cane sugar. Dried banana. Slight funky yeast. Vanilla toffee. Strawberry. Cinnamon. Fresh white bread.

Body: Tart and fresh. Pineapple. Lactose. Nan bread. Cinnamon. Grapefruit. Strawberry. Quite thick mouthfeel. Orange zest.

Finish: Slight smoke. Flour. Pineapple – in a juicy and a tart fashion. Grapefruit. Strawberry. Dried banana. Fresh white bread. Funky yeast. Slight cane sugar. Cheese puffs.

Conclusion: This is both very unlike most beers, even most wild yeast beers, and also a good show of why I am glad that Wild Beer keep doing their weird experiments – even if they don’t all pay off.

This is very fruit juice led, tart pineapple and grapefruit just bursting out; The texture though is much thicker than that tartness would make you expect. It has a much more traditional beery mouthfeel than most wild yeast beers, and it leads to a beery feel to a not very beery tasting beer. There is a very lactose thickness and it mixes with the sweeter flavours to make a yogurt dessert style second string of flavour. Sweet strawberry to cinnamon notes come out, with light, yeastie banana notes in there as well. These extra notes match the more beer like notes and held bridge the gape between them and the tarter flavours – in doing so it manages to avoid any dissidence between the two halves of the experience.

It builds up the more beer like notes over time – lots of funky yeast notes rising that take a heady yogurt and tart experience and turns it into a very good beer experience. It takes banana like hefeweizen characteristics, cane sugar like Belgian blond high notes, fruit that is too tart to even call to NZ hops, but instead fruit juice like pure flavour, all matched with Belgian Wit style spice use and a milk stout like mouthfeel. This is pretty much the most beer influenced non standard beer that a beer can be. At this point I am just seeing how many times I can say “beer” in a set of notes. A very unusual drink, a very good drink and one well worth trying.

Background: OK, this is another odd Wild Beer Co experiment- a beer made in the style of a Mexican drink that is fermented, but at very low alcohol – So they thought they would try a full on beer version of it. The original version is made from peel and rind of pineapples, piloncillo sugar and cinnamon. This is a beer that uses Mexican maize, wild yeast, cinnamon and cloves along with pineapple and lactose. While not all of their experiments work, I love that they do this weird stuff. This was grabbed from Independent Spirit again and drunk while listening to some excellent punk meets acoustic style tunes from Louise Distras. By the way, she is currently kickstarting to make a new album – so a signal boost – please check her out as I really want more music from her.

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