Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Community > Commercial Brew Discussion > 45 Sours
Reply
 
LinkBack Thread Tools
Old 09-03-2009, 06:42 AM   #1
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,111
Liked 174 Times on 135 Posts
Likes Given: 1

Default 45 Sours

Here is a list with descriptions of 45 sour beers. It was taken from the menu of Beachwood BBQ's sour event and used with permission. Beachwood is on Main St, in Seal Beach, CA.

The event menu was scanned then text recog'd. I did the my best to clean it up but you may find some errors.



Abbaye de St. Bon Chien 2007
A barrel-aged sour ale with a range of astonishing flavors & aromas: tart cherry, spices, brandy, ripe , vinous, velvety, light acidity and very low bitterness, ABV 11%

Allagash Confluence
A wild ale brewed with Brettanomyces & Belgian ale yeast. Spicy, earthy, crisp, with aromas of lemon zest & Brett, ABV 7.4%

Avery Brabant
Brabant is a dark unfiltered beer, fermented entirely with Brett and aged in Zinfandel barrels for nine months, ABV 8.65%

Avery De Vogelbekdieren
A blend of three Avery oak-aged experiments: Oaked Oude Deux, Opus One Reverend, Buffalo Trace Reverend. Rich malt, dark fruit, vinous character, vanilla, baking spices, subtle oak and Brett aroma, ABV 10.5%

Ballast Point Sour Wench
A sour Mash Wheat Ale w/ Blackberries, ABV: 5.4%

Bear Republic Cuvee du Bubba
A custom blend of the beers of Bear Republic, Cuvee du Bubba is re-fermented by wild yeasts in selected wine barrels. The Cuvee is an amber brew with a bouquet of stone fruits and boasts a complex flavor profile of malts backed by a hint of tobacco, and topped off with a tort cherry pie finish. ABV 5.8%

Bockor Cuvee des Jacobins Rouge
Flanders Red Ale, ABV: 5.5%

Boon Oude Lambic Mariage Parfait 2003
Three year old Iambic from a single cask, tart citrus character, wet oak aromas and pronounced earthy Brett character, ABV 8.0%

Bootleggers Kentucky Wild
Bourbon barrel aged for over 15 months, this American Wild Ale exhibits an oaky Bourbon nose with a round caramel malt backbone with acidity and hints of tartness in the finish providing an unusual but refreshing drink reminiscent of sour mash bourbon, ABV ?%

The Bruery Hottenroth Berliner Weisse
A tart German-Style wheat beer brewed with lactobacillus and a hint of Brettantomyces, ABV 3.1%

The Bruery Cuvee Juene
Aged in Chardonnay barrels. A crisp hay a green apple nose gives way to a surprisingly complex palate, featuring tart fruit, citrus, wheat, oak, and lactic acid notes, among others, ABV 6.5%

The Bruery Sour in the Rye
American Wild Rye Ale. Our first sour mash release, this high-gravity
rye beer was a pain to get into the fermenter, but you’ll be glad we
took the time. Brewed with a substantial portion of rye malt, the
spicy character of the grain asserts itself with clove and pepper in
the aroma and flavor. Add in sour cherry notes from our special
blend of micro-organisms and vanilla from the red wine barrels and
you’ve got a mouthful! ABV?%

The Bruery White Zin
American Wild Ale with fruit. No, not the wine! Rather, this beer
is a blend of Cuvee Juene with Zinbier, a Belgian blonde fermented
with almost 1000 pounds of zinfandel grapes. Ripe fruit flavors meld
with the biscuity malt to create a unique flavor profile, accentuated
by a refreshing acidity, ABV 7.5%

Cantillon Bruocsella 1900 Grand Cru
A classic, specially selected single batch of Iambic, aged three years in
oak cask, ABV 5%

Cantillon Lou Pepe Framboise 2005
Very rare unblended raspberry Iambic, aged in oak barrels,
with almost twice the amount of raspberries of the normal blended
Framboise, ABV 5%

Craftsman Summers End Sour
À sour pale ale, ABV ?%

Deschutes Green Monster
Green Lakes Organic ale aged with two strains of Brettanomyces
& lactobacillus, ABV: 7.5%

Deschutes Little Buddha
Flanders Style Sour Ale aged with Boysenberries and two strains
of Brettanomyces, ABV 10.3%

Duchesse de Bourgogne (cellared 1yr.)
A traditional Flemish red ale matured in oak casks, smooth with a
rich texture and interplay of cherry, passion fruit, and chocolate,
and a long, dry, acidic finish, ABV 6 %

Echt Kriekenbier (cellared 3yrs+)
A traditional Flemish cherry ale, aromas of Kirsch brandy, vanilla, oak and a late surge of passion-fruit flavors with some acidy, ABV 6.8 %

Green Flash Grand Mantis
Green Flash Grand Cru aged in Merlot Barrels w/ Brett ABV 9.1%

Ichtegem’s Grand Cru
Traditional Flemish Red Ale made from a blend of two beers aged in Bordeaux wine barrels, ABV: 6.5%

Jolly Pumpkin La Roja Grand Reserve
A Flanders-style, artisan amber ale that has been aged additionally in bourbon and wine barrels, ABV: 8 %

Lost Abbey Cuvee de Tomme
A massive brown ale base that is made from Malted Barley, Raisins, Candy Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels, where it ages for one year with Sour Cherries & Brett, ABV 11 %

Lost Abbey Duck Duck Gooze
An American wild ale brewed with naturally occurring yeast, blended from young & old barrel aged beers inspired by the great gueuze lambics of Belgium, ABV 7%

Lost Abbey Isabelle Proximus
A collaboration between Tomme Arthur, Vinnie Cilurzo, Lorenzo Dabove, Rob Tod,
Adam Avery and Sam Calagione, this American Wild Ale is aged in oak barrels from
each of the 6 participating breweries & blended to perfection, ABV 7 %

Lost Abbey Phunky Duck
An unblended, barrel-aged American wild ale brewed with naturally occurring
yeast & microflora.

Moonlight Sour Puss Black (cellared 1.5 yrs.)
A sour version of Death and Taxes Black Lager, ABV 5 %

Moonlight 25 to Life
American Wild Ale, ABV: ?%

New Belgium Eric’s Ale ‘08
Ale with peach juice and aged in oak barrels, ABV 7%

New Belgium Lechee Tart
Ale with lechees and cinnamon. Aged in oak barrels. ABV 6.4

New Belgium La Folie
A wood-aged beer, resting in French Oak barrels between one and three years. Brewmaster, Peter Bouckaert, from Rodenbach, emulates the spontaneous fermentation beers of Flanders with sour apple notes, a dry effervescence, and earthy undertones, ABV 6%

New Belgium Le Terroir
An American Wild Ale barrel-aged for two years and then dry-hopped with Amarillo and cascade hops for 8 days., ABV 6.3%

New Belgium Love Barrel #30
Aged in an oak Foeder at the brewery. It is the unblended starter for all of New Belgium’s wood-aged beers. ABV 6%

New Belgium Transatlantique Kriek
This Kriek ale began in the wooden vessels at Brouwerij Boon undergoing the natural alchemy that can only occur in the Iambic region of Belgium. There, fresh cherries were added. Then it embarked on a refrigerated, trans-Atlantic journey to New Belgium Brewing in Colorado, USA. Upon arrival, the intense cherry, cedary-lambic character of the Boon contribution was woven with an expansive, subtly floral fermented composition from New Belgium, ABV 7.8%

Ommegang Rouge Grand Cru (Bockor) Batch #1
Brewed in Belgium by Bockor, for Ommegang. An authentic Flemish red ale aged 18 months in French oak. ABV 5.5%

Ommegang Rouge Grand Cru (Bockor) Batch #2
See Batch #1

Rodenbach Grand Cru
A traditional Flemish red ale blended from 1/3 young beer and 2/3 beer aged for years in large oak vats. The more important proportion of oak matured beer contributes to its fruity taste, complexity and intensity RV 6%

Russian River Consecration Batch #1
A strong dark ale aged for 6 months inside used Cabernet Sauvignon barrels with currants added, ABV 10.5%

Russian River Consecration Batch # 2
See Batch 1

Russian River Temptation
A blonde ale aged in French oak chardonnay barrels with Brettanomyces; flavors of wine and oak absorb into the brew throughout its aging. ABV 7.25%

St. Louis Gueuze Fond Tradition
A traditional Gueuze Lambic with hints of zesty lemon & ripe peaches mingled with rustic musty notes of wild yeast. This Gueuze is brewed in small batches, infused with a perfume of farm-fresh horse-blanket, medium-bodied and has a dry sour fruit flavor, ABV 5%

Telegraph Reserve Wheat
This intensely sour “wild ale” recalls the earliest rustic beers crafted centuries ago before brewers had an understanding of controlled fermentation. Brewed with the addition of lemon verbena, as well as lactobocillus and brettanomyces, ABV 5.7%

Valley Brewing Chile Wonka Sour
The beer starts with Central Valley Golden, Luna Blanca, aged in bourbon barrels for one year. The barrel imparts a natural aroma of chile peppers from the addition of organic rainforest coffee beans in a previous use. The Wonka effect is achieved through the addition of Scharffenberger Cacao Nibs into the barrel. Aromas of chile peppers, flavors of chocolate and a dry sourness define this truly unique beer, ABV 5.8%

Valley Brewing Olallieberry Sour
An American Style Sour created from Central Valley Golden & Luna Blanca soured in white wine barrels with 80 pounds of fresh olallieberries in each barrel. The beer is allowed to re-ferment and sour for 1 year before release, ABV 6.5%
__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2009, 07:23 AM   #2
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,767
Liked 51 Times on 42 Posts

Default

Thanks, Now I know of 45 beers to avoid.

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

Denny's Evil Concoctions is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2009, 02:09 PM   #3
Ryan_PA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: South Philly, Pennsylvania
Posts: 1,913
Liked 9 Times on 7 Posts
Likes Given: 1

Default

Man, that is a solid list. I was surprised to see how many I have not tried. While sour mashed, I do not really think there is much sour about the Ballast Point beer.

__________________
Ryan_PA is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2009, 03:46 PM   #4
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,111
Liked 174 Times on 135 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Denny's Evil Concoctions View Post
Thanks, Now I know of 45 beers to avoid.

My god man, don't tell me you like those cloyingly sweet Belgians.
__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2009, 01:09 AM   #5
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,767
Liked 51 Times on 42 Posts

Default

Just not into lambics. I like everything else Belgian.

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

Denny's Evil Concoctions is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2009, 10:41 PM   #6
carnevoodoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: San Diego, CA
Posts: 4,305
Liked 13 Times on 12 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Denny's Evil Concoctions View Post
Just not into lambics. I like everything else Belgian.
There are not a ton of lambics on that list. I've had about 33 of those. Not all were winners, by a longshot. There are also some beers that are not sour, but more just wild ales on that list. That said, there are probably 15 or so I could drink all night.
__________________
http://chugsd.com
carnevoodoo is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2009, 10:45 PM   #7
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 22 Times on 12 Posts
Likes Given: 3

Default

want...so...bad...

*furiously masterbates*

__________________
Tonedef131 is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2009, 11:40 PM   #8
elkdog
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Chapel Hill, North Carolina
Posts: 1,083
Liked 5 Times on 5 Posts
Likes Given: 3

Default

After trying Bobby_M's Flanders Red last month, I bought a Jolly Pumpkin La Roja today (only Flanders Red I could find in my local bottle shop). Just getting into sour beers, but really looking forward to tasting a bunch of new brews. Oddly, I don't love Belgians in general.

__________________
Revolving Door Brewery
elkdog is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2009, 01:50 AM   #9
thataintchicken
GUSTATUS SIMILIS PULLUS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
thataintchicken's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 8,078
Liked 1274 Times on 1265 Posts
Likes Given: 8

Default

Quote:
Valley Brewing Olallieberry Sour
An American Style Sour created from Central Valley Golden & Luna Blanca soured in white wine barrels with 80 pounds of fresh olallieberries in each barrel. The beer is allowed to re-ferment and sour for 1 year before release, ABV 6.5%
this interests me greatly as Olallieberries are plentiful in the nearby Santa Cruz mountains.
__________________
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
thataintchicken is offline
 
Reply With Quote Quick reply to this message
Old 09-05-2009, 05:17 AM   #10
carnevoodoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: San Diego, CA
Posts: 4,305
Liked 13 Times on 12 Posts
Likes Given: 5

Default

Quote:
Originally Posted by thataintchicken View Post
this interests me greatly as Olallieberries are plentiful in the nearby Santa Cruz mountains.
That beer was average. A little too acetic and I don't think the fruit came out as well as it should have. I was kind of bummed because it sounded like such a good idea.
__________________
http://chugsd.com
carnevoodoo is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sours ready...already?? B-Dub Lambic & Wild Brewing 3 02-23-2010 07:36 PM
How do you get the fruit out of your sours? B-Dub Bottling/Kegging 0 11-07-2009 03:58 AM
Oxygen and sours Ketchepillar Lambic & Wild Brewing 14 11-06-2009 12:38 PM
Dry hopping sours denimglen Lambic & Wild Brewing 7 10-27-2009 03:18 PM
sours and hops? Joetuo Lambic & Wild Brewing 12 06-22-2009 11:45 PM



Newest Threads

LATEST SPONSOR DEALS