Originally Posted by SagamoreAle
Rereading this, it sounds like I was pissing on somebody's campfire. Sorry if it came across that way. I was just trying to put out some info.
Lol - no worries. As home brewers, we all have to have thick skins. (E.g. See posts in "Stupidest comments on your beer" thread.)
As to the history, I've read that it was both soured/not soured. The most logical conclusion to me was that brewers in Louisville (where most was brewed) would have mashed the same way as a bourbon distiller - in the left over soured mash tun. But that could be totally inaccurate.
Fortunately, since this isn't a defined style, I don't think it matters. I've always visioned it as a slightly sour brown, and not a Belgium sour beer, nor a creamed brown ale. But with this one, everybody gets to experiment and define their own style.
Brew happy, SagamoreAle. You left no rain on anyone's parade. The sun is shining, and the water cold. Looks like another great brew day.