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Old 01-05-2013, 08:46 PM   #11
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I see you are in Oregon, without much of any sour brewing experience i think the sour beers from Logsdon, Block15, and Cascade should all be available (amongst many others) and all make amazing beers. i'm sure you could brew with dregs from those and come up with an interesting blend.
Thanks for that bit of info. I live about 5 minutes from Cascade unbeknownst to me. Wife loves sour fruity beers, so I think I'll go get her a Cascade Kriek Ale as an excuse for me to try some of their other beers. I saw them at the store yesterday but had honestly never heard of them. Looks like they have some really good brews.
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Old 01-05-2013, 08:51 PM   #12
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I've haven't gotten into pithing dregs yet. I've got so many cultured strains going it never seems like a good idea sober and I try not to open really nice beers when I'm drunk

JP is supposed to be great, as others have said. Look for the lower alcohol beers in the Bam series and for fresher bottles. They're all coded or dated.

I think Rayon Vert dregs would be great to pitch, into a similar West Coast Orval styled beer. Best bet IMO would be to grow the dregs up and then bottle condition your base beer with that.

Definitely look for the Logsdon - funky or not. I'd love to see some of his saison Sacc strain show up in the mail

Cascade is supposed to be amazing - 'Best US sour I've tried' was the phrase that got me to shell out way too much for the bottle I've got in the cellar.

I haven't tried Anchorage yet, either. Picked up a Galaxy White IPA yesterday. Also too expesnsive, not quite as bad as Cascade. It's got the magic 90 score I look for on BA and the interview with Gabe Fletcher on Sunday Session is worth the $20.
Yeah, let's make sure Conan survives the trip first, looks like it made it to Knoxville. I want to find a better transportation setup and hoping my new containers coming Monday are better suited. Looks like you an I are on a similar path of wallet destruction, I just remember I used to pay 20 dollars for a bottle of wine and this is better.
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Old 01-05-2013, 09:33 PM   #13
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If you are getting into trying new sours and harvesting dregs, Mike's post on commercial beers with viable brett & bacteria dregs is probably the most comprehensive list online: http://www.themadfermentationist.com...tle-dregs.html

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Old 01-05-2013, 10:10 PM   #14
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Thanks dcHokie, I should have known to go there. I have been reading his blog for 6 months or so, but haven't gone back in the archives and should have.

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Old 01-06-2013, 01:52 AM   #15
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Thanks for that bit of info. I live about 5 minutes from Cascade unbeknownst to me. Wife loves sour fruity beers, so I think I'll go get her a Cascade Kriek Ale as an excuse for me to try some of their other beers. I saw them at the store yesterday but had honestly never heard of them. Looks like they have some really good brews.
You're in for a treat. Cascade makes great beers, I actually had a pint of their Blueberry sour yesterday on tap. They aren't cheap though, most are in the $20+ a bottle range.
I brewed my first ever sour yesterday actually. It's a saison with whitelabs670 and the dregs from a Logsdon Seizoen Bretta. It's bubbling away in the next room as i type this.
I will also add beers from Anchorage Brewing and The Bruery as other west coast breweries you should be able to find in Portland that make great sours as well.
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Old 01-06-2013, 04:13 AM   #16
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+1 on The Bruery Oude Tart

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Old 01-07-2013, 08:07 PM   #17
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The bugs don't like a lot of IBUs. I think it is best to give them an environment similar to that they come from/shall be used in; a beer with low IBUs, and low alcohol (a starter).
I was thinking about this bit of conventional wisdom, in light of a few Jolly Pumpkin offerings. I know that Bam Biere is dry hopped, and they do an ESBam, which is advertized as having "more hops." Do these beers violate the general rule, or is it generally OK to dry hop a sour beer as long as your bittering hops are restrained?
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Old 01-08-2013, 12:31 AM   #18
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It's the bitterness that doesn't go so well with sours. A lot of the citrusy aromas in hops go well with sours. May not be traditional but if it taste and smells good then it's a good thing.

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Old 01-08-2013, 01:04 AM   #19
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It's the bitterness that doesn't go so well with sours. A lot of the citrusy aromas in hops go well with sours. May not be traditional but if it taste and smells good then it's a good thing.
I think more than a taste clash between bitter and sour, the idea is that lactobacillus don't do well with the antimicrobial chemicals in hops.
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Old 01-08-2013, 02:12 AM   #20
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I think more than a taste clash between bitter and sour, the idea is that lactobacillus don't do well with the antimicrobial chemicals in hops.
Regardless the question was about dry hopping and not the souring. The sour factor balances out the malt rather than bitterness. Some souring bugs, pediococus, are also more tolerant to the anti microbial properties in hops. Also in the beers mentioned the dry hopping obviously comes into play after all souring is complete.
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