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Old 01-08-2013, 05:27 PM   #21
TNGabe
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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.
Really?
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Old 01-08-2013, 06:18 PM   #22
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Has anyone had Bison/Logsdon Cocoa Bretta? I was at the bar last night before seeing a game and had a look at the tap list and noticed Logsdon from this thread. It was amazing. A collaboration using Bison's chocolate stout and Lodsdon's seizoen bretta.

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Old 01-08-2013, 06:36 PM   #23
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What's your point? 25 IBU'S is not all that bitter and that also proves the point that some lactic acid producing bacteria are tolerant to higher IBU's. There are several sours in this range including a sour brown I have going right now. I think where people get confused on the taste of sour and bitter clashing is at much higher IBU's of say an IPA. But this little discussion of ours is getting way of topic from the OP's question. If you want to discuss further start a new thread or PM me. My apologies to the OP and other contributors to this thread.
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Old 01-09-2013, 05:38 AM   #24
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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.
$20's crazy. $11.99 up here in KY. The White Out's really good and the tripel's amazing if you can find any still lying around. I'd say the galaxy was my least favorite.
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Old 01-09-2013, 11:13 AM   #25
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$20's crazy. $11.99 up here in KY. The White Out's really good and the tripel's amazing if you can find any still lying around. I'd say the galaxy was my least favorite.
That's good to know. I think it was $18 in NC.
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