The Jelly King base is soured through mixed fermentation rather than through simple acid addition, and that process does most of the work here. You get the complex, slightly funky character that distinguishes a proper sour from something that's just tart: stone fruit from the yeast strains, a clean lactic edge, and the particular juiciness that comes from real fermentation rather than flavour dosing. The dry hopping adds citrusy brightness on top. Peach and apricot come through on the nose, with a hazy pale straw colour in the glass. The tartness builds on the palate and softens into a rounded, fruity fade. It's one of the more technically convincing non-alcoholic sours available. The sourness is doing proper work rather than being decorative.