Chocolate covered BEAVR Nutz sour?

Oldsock said:

Honestly a funky/sour peanut butter and chocolate beer seems like an odd choice, especially for your first attempt. How about a relatively simple beer in the pale to brown range?

Brett lambicus will not produce much acidity. Brett provides complex aromatics in the forms of fruity esters and funky phenolics. It is really the lactic acid bacteria (Lactobacillus and Pediococcus) that produce the lactic acid sour beers are known for. Something like the Roeselare blend has all the microbes you need. Although I tend to pitch some brewer's yeast and bottled dregs from unpasteurized sour beers as well.

I tend to leave "extra" flavors out of my sour beers until they are almost done. That way you can decide if you think the beer would benefit from fruit, dry hops, spices, blending etc.

Hope that helps, best of luck!

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Weizenstein said:

I like really weird stuff, but... Man this sounds pretty out there. If you have the carboy space, time, and money, knock yourself out. Like OldSock said, B. lambicus won't make it sour. Though, with some aging it develops a "pie cherry" character, so if your goal is to make a Chocolate Peanut butter and Jelly beer - you might be on to something. Maybe.

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