East End Kvass Clone
Smell – Caraway is the first thing I get, as well as a yeasty/bready malt character. There is a sour, yogurtish component to the aroma as well.
Taste – Tangy lactic acidity followed by warm bread crust maltiness. The caraway comes in the finish, but it isn't as strong as in the aroma. The acidity isn't especially strong, just enough to make for a bright, interesting beer.
Mouthfeel – Medium body, with moderate carbonation. The body is thicker than you'd expect for such a low gravity beer.
Drinkability & Notes – A refreshing beer that is easier to drink than the highly acidic Berliner Weisses that I tend to make. I'd be interested to see if this method (minimal hopping and fermenting with bread yeast, could work for other sorts of low gravity sours).