Straight up lemon juice is more pleasing. I wish I had a pH meter handy, but I am guessing it is below 2.0.

3oz of the stuff gave me terrible heartburn for 6 hours. This is bracingly sour, like eating a tsp of citric acid. Considering the website mentions 'sweet body and mildly tart finish.perfect for both sour beer amateurs and advocates alike.', one would be led to believe that those adjectives applied. Pop that in your mouth and suck on it and it will very closely resemble this hot mess of a beer. Imagine a teabag, soaked in vinegar, then rolled in citric acid. I can even handle the tartness of a Oud Gueze, but this is just goddamn awful. Now, I love a good sour Belgian/Oud Bruin/Flanders Red like Duchess and Goudenband.two of my very favorite beers. The nose is of malt vinegar, prune juice, brett, lacto.

Carbonation is moderately brisk, about 3.0 carbs or so. Pours out to a near clear deep brown, forming a tall soapy light tan head with good retention and lacing. Our rendition of this wonderful beer style is perfect for both sour beer amateurs and advocates alike.' Per the website 'A beer that can trace it’s origins to Great Britain, but more famously perfected in western Belgium, has been updated through our own modern techniques, delivering the sweet body and mildly tart finish that has won over numerous generations of beer drinkers in Europe.

Gypsy tart