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This beer has a light tan colored head with a lightly hazy, copper-amber color. The aroma is tart up front with a phenolic plastic like finish that is not unpleasant. Brettanomyces-like funk provides aromas of stale sweat, cured leather, musty - lightly moldy blanket and a musky goat like note. There are some solid fruity notes underneath the more expressive funk that produces aromas of cherry, expressive - tart plum, and a very floral, fruit aromatic note that seems a mix of orange blossom and honey-suckle.

The beer is sour tasting, but in addition to the typical lactic acid notes there is a solid acetic character to this beer. The acidity accentuates some fruit flavors that almost provide a ghostly sweetness to this definitely dry beer; flavors of tamarind, sour raisin, chewy cherry vinegar, a touch of strawberry and even a touch of fruity balsamic are all noticeable. This is quite quaffable and while light bodied, it does have enough viscous heft to stand up to the sourness.

I had rumours that the bugs for this beer were taken from inoculating swabs of vegetable-produce, something that makes this beer a bit more interesting. This is surprisingly balanced in its funkiness. The aroma started out a bit slow but really picked up steam and become more complex and interesting. I am quite amazed how well integrated the flavor is, this must have picked up a nice balance of bugs. I am definitely enjoying the acetic acid component, it adds extra complexity and brings out an expressive, aromatic fruit character.

Served In: Flute Glass