A spin-off of the this thread, announcing "Sourpalooza" offerings from July to September: http://www.homebrewtalk.com/f127/wye...alooza-480559/
I'm really excited about the De Bom strain, both because it sounds unique and because of the quick turnaround time. The temp range is huge for me, because I don't have a way to keep the fermentation temp at 80 except these summer months in GA when it's that temp range inside most of the time even in spite of the AC.
So pretty much I get one crack at this. I'd like to get creative with it, but I'm really not sure what to make of "authentic Old- and New-World sour ale profiles".
New to sour brewing as well. I'd like to try a sour IPA, though it doesn't say anything about "hop tolerance" or intolerance, so gladly take advice on anything to keep in mind or know.
But this thread doesn't just have to be about me either. Chime in if you have any plans or suggestions on how to make something good with this unknown strand.