Sour Beer
kmbweber2014
Posts: 680 Member
Are there any sour beer lovers out there? I know it is bit of an acquired taste but man I love sour beer. My favorite is Duchesse de Bourgogne and Liefmans. Recently tried Sour in the Rye (The Bruery) and really liked it. Our local brewery (Laughing Dog) is getting ready to have their anniversary party and for the first time their anniversary beer is a sour, so excited. So if you are a sour drinker, what are your favorites?
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I'm guessing you're referring to Belgian Lambics. I've tried the Kriek and Framboise, both were really good. Adding the kriek to coke from the tap makes the best cherry coke I've ever had in my life.0
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I'm guessing you're referring to Belgian Lambics. I've tried the Kriek and Framboise, both were really good. Adding the kriek to coke from the tap makes the best cherry coke I've ever had in my life.
Belgian lambics are a type of sour beer (there are a few different types but I can't remember off the top of my head what all they are). I have never even thought to add any to coke that sounds like a great idea. I live in a fairly small part of the US and getting our hands on a good variety is a bit tough so when I travel I like to try all that I can.0 -
While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.0
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While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.
The local distributor for Duchesse just informed all of his clients in our area that they will no longer be distributing it to our area, I'm so bummed. But it's forcing me to branch out a bit and try a few more which is good.0 -
I'm guessing you're referring to Belgian Lambics. I've tried the Kriek and Framboise, both were really good. Adding the kriek to coke from the tap makes the best cherry coke I've ever had in my life.
These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
I had a sour that made my life at a beerfest here in Michigan a few weekends ago; I think it was the Livery, Barrel-Aged Maillout Rouge was the name, I think... (granted I only remember certain things about that day).
Rodenbach Grand Crux' is a nice tried and true sour for me. Bell's Oarsman is pretty good (though could be more sour, imo). Griffin Claw Brewing, a place that just opened up in Michigan a few weeks ago, has the best berlinerweisse I've ever had.0 -
While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.
Yes! Jolly Pumpkin's Io (saison) is my favorite beer of all time; I love the ES Bam, as well. I'm spoiled, as I live 20 minutes away from their brewpub :blushing:0 -
While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.
Yes! Jolly Pumpkin's Io (saison) is my favorite beer of all time; I love the ES Bam, as well. I'm spoiled, as I live 20 minutes away from their brewpub :blushing:
20 minutes, lucky you! I beercation a lot to Michigan, mainly to Grand Rapids and Kalamazoo. I keep meaning to head east and hit up Jolly Pumpkin. I'm not sure how far that is from Lansing, but I want to head there to check out the new HopCat, which will have 100 beers on tap. They are having a tap takeover of all 100 taps with Shorts beers... I want to go but can't make it so delusions of ordering the 100 sampler and sharing it amongst friends will have to wait lol.0 -
While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.
Yes! Jolly Pumpkin's Io (saison) is my favorite beer of all time; I love the ES Bam, as well. I'm spoiled, as I live 20 minutes away from their brewpub :blushing:
20 minutes, lucky you! I beercation a lot to Michigan, mainly to Grand Rapids and Kalamazoo. I keep meaning to head east and hit up Jolly Pumpkin. I'm not sure how far that is from Lansing, but I want to head there to check out the new HopCat, which will have 100 beers on tap. They are having a tap takeover of all 100 taps with Shorts beers... I want to go but can't make it so delusions of ordering the 100 sampler and sharing it amongst friends will have to wait lol.
It's less than an hour, depending on traffic--96 to 23, pretty easy shot! I love Kalamazoo, in general. My sister goes to MSU, so my husband and I are planning on using her as a DD while we partake in the HopCat festivities :smokin:0 -
While IPAs are definitely my favorite style, I do like sours. I had a couple decent ones at the Great Taste on Saturday including a Bourbon Barrel aged sour gruit that was very tasty. I like the stuff from Jolly Pumpkin and Duchesse de Bourgogne is probably the one I drink the most. I'm always happy to see them on tap at a brewpub.
Yes! Jolly Pumpkin's Io (saison) is my favorite beer of all time; I love the ES Bam, as well. I'm spoiled, as I live 20 minutes away from their brewpub :blushing:
20 minutes, lucky you! I beercation a lot to Michigan, mainly to Grand Rapids and Kalamazoo. I keep meaning to head east and hit up Jolly Pumpkin. I'm not sure how far that is from Lansing, but I want to head there to check out the new HopCat, which will have 100 beers on tap. They are having a tap takeover of all 100 taps with Shorts beers... I want to go but can't make it so delusions of ordering the 100 sampler and sharing it amongst friends will have to wait lol.
It's less than an hour, depending on traffic--96 to 23, pretty easy shot! I love Kalamazoo, in general. My sister goes to MSU, so my husband and I are planning on using her as a DD while we partake in the HopCat festivities :smokin:
I've heard a ton of good things about Saison but have not been lucky enough to try it yet. I may just see if I can order some and have it shipped to me. We have a specialty beer shop in town with over 300 different beers but they only have 2 sours, it's a bit disappointing.0 -
I occasionally like them, and I kind of have to be "in the mood". My friend ordered Liefman's Goudenband without realizing what it was, and I got to drink most of it myself. :laugh: My friends told me of one that tasted exactly like balsamic vinegar. I need to remember what it was because I LOVE balsamic!0
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I have to be in "the mood" for sour beer. I just tried the New Glarus Wild Sour Ale and I think it's pretty tasty!!0
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I have to be in "the mood" for sour beer. I just tried the New Glarus Wild Sour Ale and I think it's pretty tasty!!
New Glarus is building a huge sour beer cellar and should be coming out with a lot of sour beers in the future. They've come out with a few but they are usually only available at the brewery. I've yet to try the Wild Sour Ale but really like Enigma which pops up from time to time in the Thumbprint series.0 -
I'm just starting to get into sours. I'm taking notes here, so keep on coming with your favorites.
Monk's Cafe is one of my early favorites as well of a few of the Jolly Pumpkin, New Belguim and Goose Island.0 -
The Bruery (out of California) just started distributing to Michigan, so I don't know where else they're expanding... but they have quite an array of sours. I just had their Special Reserve "Au Tart," and it was a more vinegary than yeasty tart... still good though!
What Fat Tire sour is out? I must have missed it (I make it a rule to avoid Goose Island since their sale to In-Bev).0 -
What Fat Tire sour is out? I must have missed it (I make it a rule to avoid Goose Island since their sale to In-Bev).
La Folie from New Belguim is a flemish brown sour ale http://beeradvocate.com/beer/profile/192/1917
I think a couple of thier Lips of Faith series are classified as sours as well. I met the guy in charge of thier "sour program" but it was after a brewmaster's dinner, so I was half in the bag and don't remember much
Goose Island's sale is a curse and a blessing. Curse for obvious reasons. Blessing because now they produce their "commodity beer" such as 312, Honker's Ale, etc offsite and can use their existing production facilities to make ton's more BCS as well as other specialties such as thier Fulton and Wood series. The beers they produce at the Clybourn brewpub are amazing and only served at the brewpub. So as a Chicagoan, I have mixed emotions about the GOose sale. No longer "local", but they are now able to do SOOOOOO much more.0 -
I have to be in "the mood" for sour beer. I just tried the New Glarus Wild Sour Ale and I think it's pretty tasty!!
New Glarus is building a huge sour beer cellar and should be coming out with a lot of sour beers in the future. They've come out with a few but they are usually only available at the brewery. I've yet to try the Wild Sour Ale but really like Enigma which pops up from time to time in the Thumbprint series.
Sours are very hit or miss for me. Enigma is one that I really like. Russian River Supplication is another. They're all vaguely reminiscent of cat pee. The good ones pull it off. The bad ones just smell like cat pee and that's all there is to it.0 -
These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
Saison's are not considered or tend to be sour beers. They can sour in the bottle over long periods of aging, but are typically not sours. They have a sour or funk taste to them, but are not soured in the mash. Saisons are a farmhouse ale of Belgium, and were made to last from Spring through Autumn. They are not traditionally sour beers.
That being said, I do enjoy a decent sour. Most of the breweries here in Grand Rapids tend to do too sour of a beer for me. I want a light sourness to it, or else it just tastes like vinegar to me.0 -
These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
Saison's are not considered or tend to be sour beers. They can sour in the bottle over long periods of aging, but are typically not sours. They have a sour or funk taste to them, but are not soured in the mash. Saisons are a farmhouse ale of Belgium, and were made to last from Spring through Autumn. They are not traditionally sour beers.
That being said, I do enjoy a decent sour. Most of the breweries here in Grand Rapids tend to do too sour of a beer for me. I want a light sourness to it, or else it just tastes like vinegar to me.
My understanding is that it's the combination of wild or "farmhouse" yeast and certain bacteria that make the beer a sour. I have limited experience with saisons but most of those that I've had would fit that criteria.0 -
These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
Saison's are not considered or tend to be sour beers. They can sour in the bottle over long periods of aging, but are typically not sours. They have a sour or funk taste to them, but are not soured in the mash. Saisons are a farmhouse ale of Belgium, and were made to last from Spring through Autumn. They are not traditionally sour beers.
That being said, I do enjoy a decent sour. Most of the breweries here in Grand Rapids tend to do too sour of a beer for me. I want a light sourness to it, or else it just tastes like vinegar to me.
My understanding is that it's the combination of wild or "farmhouse" yeast and certain bacteria that make the beer a sour. I have limited experience with saisons but most of those that I've had would fit that criteria.
The addition of bacteria is sometimes used, but not always. Not all Saisons, and I wouldn't even say most, have the sour character. It's the yeast character that gives it a "funk" taste. I brew a saison, and by no means do I add any bacteria or wild yeast, but simply a Belgian Saison yeast, and it's true to form. I would say that the Saisons I have tried I would not categorize as "sour".
Some research:
"Saison / Farmhouse – A true saison, in the traditional sense would not necessarily be sour into the bottle, but would get sour through bottle ageing. If you want a GREAT saison that does become sour, look for fantome. This is an excellent beer both young and old, but I’ve found that the bottles don’t get sour unless you age them for at least a few months to a half a year. Sometimes you can get lucky and find a bottle on the shelf with some age. "
"Saison/Farmhouse beers aren't often considered sours. They do tend to have some of that barnyard funk you might find in sours but none of the tartness or, well, sourness that you would also get."
Also, according to BJCP (Beer Judge Certification Program), Saison falls under "Belgian and French Ale", or Category 16, while "Sour Ale" is category 17. It's all open to interpretation I suppose.
** Not trying to get preachy, or act like I know more than anyone. Everyone knows that the BJCP isn't exactly 100% correct, but these are the guidelines by which styles are categorized. Sorry if I offend anyone or seem like a know-it-all. **0 -
These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
Saison's are not considered or tend to be sour beers. They can sour in the bottle over long periods of aging, but are typically not sours. They have a sour or funk taste to them, but are not soured in the mash. Saisons are a farmhouse ale of Belgium, and were made to last from Spring through Autumn. They are not traditionally sour beers.
That being said, I do enjoy a decent sour. Most of the breweries here in Grand Rapids tend to do too sour of a beer for me. I want a light sourness to it, or else it just tastes like vinegar to me.
My understanding is that it's the combination of wild or "farmhouse" yeast and certain bacteria that make the beer a sour. I have limited experience with saisons but most of those that I've had would fit that criteria.
The addition of bacteria is sometimes used, but not always. Not all Saisons, and I wouldn't even say most, have the sour character. It's the yeast character that gives it a "funk" taste. I brew a saison, and by no means do I add any bacteria or wild yeast, but simply a Belgian Saison yeast, and it's true to form. I would say that the Saisons I have tried I would not categorize as "sour".
Some research:
"Saison / Farmhouse – A true saison, in the traditional sense would not necessarily be sour into the bottle, but would get sour through bottle ageing. If you want a GREAT saison that does become sour, look for fantome. This is an excellent beer both young and old, but I’ve found that the bottles don’t get sour unless you age them for at least a few months to a half a year. Sometimes you can get lucky and find a bottle on the shelf with some age. "
"Saison/Farmhouse beers aren't often considered sours. They do tend to have some of that barnyard funk you might find in sours but none of the tartness or, well, sourness that you would also get."
Also, according to BJCP (Beer Judge Certification Program), Saison falls under "Belgian and French Ale", or Category 16, while "Sour Ale" is category 17. It's all open to interpretation I suppose.
** Not trying to get preachy, or act like I know more than anyone. Everyone knows that the BJCP isn't exactly 100% correct, but these are the guidelines by which styles are categorized. Sorry if I offend anyone or seem like a know-it-all. **
I didn't take it as preachy. And like I said, sours and saisons aren't something that I have delved into very deeply. The funk doesn't usually appeal to me. And most of the saisons I've had have had a funk that was pretty similar (to me) to most of the sours that I've had (some good, some not) so I tended to not necessarily equate but at least find the two to be very similar in style.0 -
I didn't take it as preachy. And like I said, sours and saisons aren't something that I have delved into very deeply. The funk doesn't usually appeal to me. And most of the saisons I've had have had a funk that was pretty similar (to me) to most of the sours that I've had (some good, some not) so I tended to not necessarily equate but at least find the two to be very similar in style.
Cool, I didn't want to be "that guy". Good luck on expanding your palate. Beer is DELICIOUS!0 -
yum, I am in.0
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These are just a segment of a pretty decently sized genre of beer.
Grand crux, berlinerweisse, Flanders ale, farmhouse, saison, etc. are all beers that are considered/tend to be sour.
Saison's are not considered or tend to be sour beers. They can sour in the bottle over long periods of aging, but are typically not sours. They have a sour or funk taste to them, but are not soured in the mash. Saisons are a farmhouse ale of Belgium, and were made to last from Spring through Autumn. They are not traditionally sour beers.
That being said, I do enjoy a decent sour. Most of the breweries here in Grand Rapids tend to do too sour of a beer for me. I want a light sourness to it, or else it just tastes like vinegar to me.
Every brewer I've ever talked to, and everything I've ever read, did not prevent a funky/sour tasting beer from being sour because of the preparation and not the end result.0 -
Every brewer I've ever talked to, and everything I've ever read, did not prevent a funky/sour tasting beer from being sour because of the preparation and not the end result.
Sorry, this is not making any sense to me at all, what you just said. I have no clue what you are attempting to say, despite reading it a few times. Can you try and explain a little bit better?
Are you trying to say that brewers don't create funky and sour tasting in the preparation? I'm a little confused. A traditional lambic (under the sour Category) is mashed for months and months, allowing the mash to actually spoil, before finishing the brewing process. This is how a traditional sour is made. That being said, a Saison, which is what I am posting about here, not sours in general, but the actual style of Saison, is left to ferment for months and months.
Here is another bit of research: In theory any style of beer may be soured, but in practice the most common styles that are soured are Belgian lambics, gueuzes, and Flanders red ale.
And: The beer takes months to ferment and can take years to mature.
A traditional Saison takes about 2 months to ferment out, but is ready to drink the normal amount of time. Of course, the longer you let a beer sit, the more "sour" it will be.0
