Sigma is a 10.0% dark sour ale. It pours a murky dark brown, with a lively head that quickly disappears completely. The aroma is typical of a sour ale, strongly acidic, with a little funkiness in the background.
The flavour is somewhat like a Flanders Oud Bruin, with a strong, sharp acidity which grips the sides of the tongue early. Tartness of green apples and a prickly carbonation make for a lively mouthfeel. There is subdued dark malt, which softens the puckering somewhat. The finish is very dry, sucking the moisture from the mouth, with a lingering tartness. As for the alcohol, you’d never know it was 10%!
The Morpheus yeast: Unusually for a microbrewery, Alvinne has cultured its own unique yeast strain – Morpheus – which it uses in many beers; including the sour series. Developed by the third member of the brewery team who has a Masters in Food Science Engineering, Marc de Keukeleire is known as ‘the Yeast Whisperer’!
A blonde Sour/American Wild Ale - a great balance of bitter, sweet and sour
Voted World's Best Wood Aged Beer 2012 and 2013 and World Beer Awards
The 2015 variant of their flagship Magma, with the addition of Brettanomyces yeast at all three fermentation phases
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A Berliner Weisse brewed with 20% rye and 30% wheat
A second version of this beer, with a dominant display from the Morpheus yeast supported by Cascade and Chinook hops
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A little sweet, a little sour, lots of body and complexity
A blonde Sour/American Wild Ale - a great balance of bitter, sweet and sour
A cross between a barley wine and an ABT, with the added complexity of Alvinne's Morpheus yeast
A old style brown ale aged in an oak Foeder where it gains the lactic acidity
A rich and boozy quadrupel, featuring Alvinne's Morpheus house yeast
