{"id":1262,"date":"2023-12-27T22:53:03","date_gmt":"2023-12-27T22:53:03","guid":{"rendered":"https:\/\/letslearn.beer\/?p=1262"},"modified":"2023-12-19T17:22:36","modified_gmt":"2023-12-19T17:22:36","slug":"parrots","status":"publish","type":"post","link":"https:\/\/letslearn.beer\/es\/parrots\/","title":{"rendered":"parrots"},"content":{"rendered":"

On the third day of Beermas I went and got for me<\/em>
Three frisky parrots<\/em>
A bottle but not two cans<\/em>
And more than half a liter of perry<\/em>

I had some trouble deciding where the parrots should go, and in they end they got day three. There are three of them after all, not to mention I couldn’t find a better match. Maybe we could imagine them in French Polynesia. As befits the tropical label and the habitat of many parrots, this is a fruited sour, made by the geniuses at Basqueland. Parrot Head Punch, they call it. Actually, punch is a pretty seasonal drink, so in spite of being bright, light, and probably full of papaya, this might be a fitting beer for our season.<\/p>\n\n\n

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There’s the sulfur I often get from fruited sours, but the color is very happy and carefree. It’s pinkish with a hint of orange, looks like an expensive cocktail actually. Up close there’s a clear aroma of sesame, which I think is a first for me. It’s definitely sour and fruity, and I don’t think I detect any sesame seed taste. What fruit could it be? It has a dryness that some berries give you, and the snappy sour makes me think of cranberry. It’s a clean tasting sour, without any extra stickiness or candy-sour, and very light in body. It might be a good party beer, although for just having a drink in winter, it’s a little too unsubstantial for me. I know, picky, picky. Third day down!<\/p>\n\n\n

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On the third day of Beermas I went and got for meThree frisky parrotsA bottle but not two cansAnd more than half a liter of perry I had some trouble deciding where the parrots should go, and in they end they got day three. There are three of them after all, not to mention I… Leer m\u00e1s »parrots<\/span><\/a><\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[214],"tags":[325,21,162,52,213],"class_list":["post-1262","post","type-post","status-publish","format-standard","hentry","category-beer-review","tag-basqueland-brewing","tag-beer","tag-beermas","tag-sour","tag-spanish-beer"],"_links":{"self":[{"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/posts\/1262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/comments?post=1262"}],"version-history":[{"count":3,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/posts\/1262\/revisions"}],"predecessor-version":[{"id":1326,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/posts\/1262\/revisions\/1326"}],"wp:attachment":[{"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/media?parent=1262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/categories?post=1262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letslearn.beer\/es\/wp-json\/wp\/v2\/tags?post=1262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}