Beer style of the week thread - Belgian Sour Ale Edition
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
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That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
This is my jam...
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It didn't seem overly sweet to me, but I need to side by side with some other ones.ThomasFremont said:
That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.YellowSnow said:@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??
Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.
This is my jam... -
If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
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If I lived in Bellingham I'd ski there a lot. But fuck that is a hike.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
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That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours. -
Your hatred of Euro Fag beer causes me much befuddlement.GrundleStiltzkin said:
That is a great little brewery.1to392831weretaken said:If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before the growler fill. "SIXTY-SEVEN DOLLARS!?"
ATBS, I loathe sours. -
Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers-- -
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers-- -
On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.YellowSnow said:
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--
I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.
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I'm definitely not a cidre guy and please don't take offense at that.NoWarningJustDawg said:
On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.YellowSnow said:
IFL vinegar!!NoWarningJustDawg said:Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--
I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.
Still finding my way on the Belgian sours and am by no means an expurt. My palate seems to gravitate towards the really sour ones for some reason.
