This sour-mash style is soured during the brewing process, rather than in barrels, using Lactobacillus.  This results in a clean, crisp sour profile.  
Slightly hazy from use of a Belgian yeast strain; tangy aroma with citrus and white wine notes.  Light, tart and sessionable- the sour is nicely balanced by a smooth, medium body with notes of lemon/orange zest, stonefruit, and cracker.  Dry effervescent finish.