So, recently, I have fallen in love with this particular beer from the Buxton Brewery.
It is a "Gooseberry Sour IPA" at 6.3% and at first I hated it, but then the more I drank, I started to warm to the idea.
First of all, has anybody ever tried it?
Secondly, if you were going to try and replicate something like this, what is it exactly that gives a "sour" beer, particularly this one from Buxton, its wild edge?
Is it just the gooseberries themselves, or are there other ingredients that create the sour result?