We ferment cider with 2 different kinds of Brettanomyces yeast to make it a little funky and a little sour. We add cranberries and roasted, spiced (like pumpkin pie spices) squash. Then we blend this with wildflower mead. It is funky, sour, tart, sweet, dry, dessert-spicy and all kinds of fun.
We playfully call this our gateway sour.
Have this with pork or a hard robust cheese like parmesan, piave, grana pandana, mimolette.