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2016-02-23 01:08:43 I'm not sure ●●●●●●olol ●●●●●●ate er ●●●●●●c name Brewed by Santa Fe B●●●●●● C●●●●●●, New Mexico's first ●●●●●●●●●●●● ●●●●●●ished in 1988, this kriek is part of the ●●●●●●y's Los I●●●●●●ores ●●●●●● of wild ●●●●●●ted ales. I●●●●●●d by the time-●●●●●●d B●●●●●● ●●●●●●s, it's ●●●●●●ted with M●●●●●●n tart ●●●●●●es and a blend of L●●●●●●●●●●●● and B●●●●●●●●●●●● wild ●●●●●●, and then aged in oak ●●●●●●s for two years. H●●●●●●, in a ●●●●●●ure from the B●●●●●● ●●●●●●s, Santa Fe B●●●●●● C●●●●●● adds a sake yeast ●●●●●● the ●●●●●●ary ●●●●●●●●●●●●. As soon as the kriek pours into your glass, the ●●●●●●es shout out with a ●●●●●●ful red tint and sour ●●●●●● aroma. As you sip, your mouth ●●●●●●s with a fizzy ●●●●●●●●●●●●e and your taste buds are met with a ●●●●●●g glow from the hefty 8.5 ●●●●●●t ABV. A ●●●●●●ng, ●●●●●●ing ●●●●●●ss comes ●●●●●●sy of the sour ●●●●●●es and ●●●●●● aging. I●●●●●●●●●●●●, no hops are used, for none are ●●●●●●, as the ●●●●●●ss ●●●●●●es its own ●●●●●●e to the ●●●●●●ed wheat and two-row ●●●●●● malt. While it's ●●●●●●tely sour, it's not ●●●●●●●●●●●●ly so, and you'll find ●●●●●●lf going back for more sips. This is ●●●●●●tely a beer to savor and drink ●●●●●●. |