Debating between an olde ale or an open ferment sour with Pinot grapes. Opposite sides of the spectrum, but both sound equally appetizing.
I'd run the ale. It doesn't feel like a sour evening.
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It's kind of how I'm leaning something malty sounds really good
Prost https://files.sovbit.host/media/44dc1c2db9c3fbd7bee9257eceb52be3cf8c40baf7b63f46e56b58a131c74f0b/4a17dabe0f10edbb18adc0aba729210a39efa1321061828f4263f757ead8ea46.webp
