AGAINST THE CURRANT ~ WELLINGTON 

“Against the Currant” is a Kettle sour with local Ontario black currants. It was made in collaboration with “Escarpment Laboratories,” with whom Wellington shares their facilities with; they provide many local brewers with a local yeast source. Kettle souring uses lactobacillus to lower the pH of the beer in the kettle, which produces lactic acid. When the desired sourness is achieved, the kettle is then boiled to kill remaining lactobacillus. Sampled on draught the beer poured a moderately clear slightly pinkish colour with a thin white head, which receded quickly. The nose contains black currants and some grassiness and grains. The beer was sour without being puckering. The currants give it a little sweetness but don’t impede on the tartness – a few notes of lemon are also apparent. The carbonation was moderate-soft and the body was light. I really enjoyed this, I found it very refreshing, and the tart and sweet were well balanced. This summer has been super hot with heat warnings for weeks on end, this one hits the spot.

5.5 % from Guelph, Ontario

CASSIS WIT ~ MILL STREET 

The Cassis wit is a new seasonal brew from Mill Street. Sampled on draught at the brewery, the beer poured a hazy pinkish-beige with a persistent frothy off white pinkish head, which left nice lacing. The nose was mostly cracker, wheat, and estery yeast with a slightly buried berry and black currant. The taste was much the same; bready malts are dominant with semi-sweet black currant and berry flavour in the middle. There were also notes of Belgian yeast spice, banana (typical of a hefe) and a strange sulfuriness. The beer ends with a hint of grassy floral hops and an abrupt finish. The beer had lively active carbonation and a light body. I found there fruit to be a little understated and would have preferred a little more tartness, that being said, this is quite a pleasant summer patio beer.

4.8% from Toronto 8.5 IBU