Double Strike takes a different route to sourness than traditional barrel-aged or lactobacillus-fermented sours. The acidity comes from a deliberate blend of malic, lactic, citric and tartaric acids, alongside black tea and malt vinegar. The result is clean and controlled: sharp enough to register as a sour, without the funkier or more complex flavours you'd get from wild fermentation. The aroma is fresh and light: white grape and a hint of white bread, with the tartness sitting underneath. On the palate the lemon curd character is the main event, sharp but not aggressive. The grain base is unobtrusive and Magnum hop bitterness is minimal. The finish is clean and tart. Vegan-friendly and gluten-free. Whether you prefer the acid-addition approach or traditional fermentation-derived sourness is a matter of taste, but as an introduction to the style it's accessible.