DantalionMarch 1, 2015
Upland Brewing Co.
Dantalion is a sour ale fermented on the same selection of yeasts and microbes as Upland’s base lambic. It is aged for at least eight months in white oak barrels.
It’s the color of cola but with an aroma of oaky balsamic vinegar, and the first sip causes an involuntary yet still welcoming pucker. The flavors of overripe plum, a red grape skin tannin acidity and a lemony tartness dance on the palate like heathens around a fire ring. A salt-and-pepper characteristic is present and boosts a brown sugar sweetness. Take a few ounces of this to make a salad vinaigrette; drink the rest slowly, savoring every sip.
- John Holl
Deep mahogany in color, it has a nose that immediately evokes the oud bruin style of Flanders, with sweet-and-tart fruitiness, but there seems to be also something more, something spicy, something perhaps ginger and anise-driven. The body begins with a nice shot of candy apple sweetness before growing more tart, tangy and, again, spicy, with an umami-esque quality edging toward, though not reaching, that of soy sauce. Dryish, peppery spice notes appear on the finish to complete a complex ale I’d be most happy serving with rare bison steak or game meats.
- Stephen Beaumont
John is the editor of All About Beer Magazine, the host of The Beer Briefing on iHeart Radio, and the author of three books, including The American Craft Beer Cookbook. Find him on Twitter @John_Holl.
Co-author of both The World Atlas of Beer and The Pocket Beer Guide (with Tim Webb), Stephen travels the world sampling beer, hosting dinners and tastings, and eating too much airport food.