I am in love with Sour beers... Anyone else?

[Nickshu]

So apparently Sours are the new IPA... I've never been a fan of IPAs or anything with high IBUs. Enter sours... My new favorite beers.

Anyone else like them and have a favorite to share? This weekend I had a bomber of La Folie from New Belgium, delish.

-Sent from my Galaxy s5 using Tapatalk

[jhynesrockmtn]

No. The local brewpub had a sour beer night. They all sucked. Tasted like sour patch kids beer. I like hoppy beers, pale ales, some porters, etc.

[nynor]

i am a fan. geueze, lambic, oud brein, and flander's reds.... mmmm.

Duchesse De Bourgogne is my favorite.

i've made a few in the geueze/lambic style and they were very nice indeed.

[Scooter]

Not a fan.

[sammyg2]

I am fond of GOOD beers but have little taste for beers that don't taste good.
But i don't have anyone to impress either.

[mjohnson]

Yup on the sours. I have a 3 year old "solera" of oud brun in the cellar using the wyeast roselare yeast/critter blend. Every six months I draw half off for bottling and replace with either fresh beer or wort.

Darn tasty stuff!

I'm tempted to sour a small (4-5% abv) saison over the winter for summer quaffing.

[UconnTim97]

I am a big fan of lambics. I have one that I just added raspberries to the carboy sitting in our basement. It should be ready in a few months or so.

[Chocaholic]

Sour and citrus beers are just not for me. Want a beer that's smooth and neutral. Enjoy. Will stick with my Boston Lager (SA).

[Chocaholic]

Originally Posted by mjohnson

Yup on the sours. I have a 3 year old "solera" of oud brun in the cellar using the wyeast roselare yeast/critter blend. Every six months I draw half off for bottling and replace with either fresh beer or wort.

Darn tasty stuff!

I'm tempted to sour a small (4-5% abv) saison over the winter for summer quaffing.

...of course, I have no idea what any of this means. Beer-cretan...and happy!

[Mike Billings]

every bottle is different..



So as I understand, they don't yeast the beer. They just open a window and whatever yeast drifts in does the trick.

Would wreak havoc on any quality control program.

[Nickshu]

Is the above considered a sour? My understanding of sours is they are a regular beer (brown ale, etc) that is aged in retired red wine casks for 1-4 years to absorb the flavor of the wood/red wine...this makes no two sour batches the same. There is nothing fruity about the Sours that I have had so far.

[BRPORSCHE]

Nope. Not for me. I still to my high IBU IPA's.

[David]

I love them in moderation, not because of the alcohol but because they're too strong for my palette if I have too many.

My favorites are Cuvée Des Jacobins Rouge and Monk's Café Flemish Sour Ale.

[porsche4life]

Originally Posted by BRPORSCHE

Nope. Not for me. I still to my high IBU IPA's.

Ya... But you are one of those PBR drinking hipsters....

[Bill Douglas]

[BRPORSCHE]

Originally Posted by David

I love them in moderation..

Moderation, eh? You feeling ok?

[Nickshu]

Originally Posted by David

I love them in moderation, not because of the alcohol but because they're too strong for my palette if I have too many.

My favorites are Cuvée Des Jacobins Rouge and Monk's Café Flemish Sour Ale.

Thanks will give those a try. The Cuvée looks good.

[krichard]

One thing to keep in mind when tasting sour beers is acetic vs lactic sourness. Acetic will have a more vinegar flavor while lactic will have more tartness.

If it's available in your area try Jester King,Jolly Pumpkin, prairie artisan or Russian river for some fine examples of sour beers.

[mjohnson]

Originally Posted by Nickshu

Is the above considered a sour? My understanding of sours is they are a regular beer (brown ale, etc) that is aged in retired red wine casks for 1-4 years to absorb the flavor of the wood/red wine...this makes no two sour batches the same. There is nothing fruity about the Sours that I have had so far.

Sours typically have very little hops character and are infected with lactobacillis and other bacteria that eat residual unfermented sugars and make acid and tasty flavors.

Many commercial sours - especially the lindemans lambics - add fruit. I prefer the unadulterated product. Your tastes may vary. That's what is fun about the sours - there's a big range out there and they don't dogmatically stick to one particular style.

[mjohnson]

Originally Posted by Chocaholic

...of course, I have no idea what any of this means. Beer-cretan...and happy!

Of the lighter sours out there - think of a "shandy" - or a lemonade/beer mix. Pleasantly tart. The berliner weiss style is getting popular these days. Low alcohol and refreshing...

Sour is just a different place to take beer. What's interesting is that sour and bitter never work together. People that don't really like hops and IPAs may just like some sour action.