Hi folks! I am setting up a series of long-aging brews and I would like to add a sour to the mix. I have never made a sour, either by accident or on purpose. Does anyone have a suggestion for a fairly reliable first sour? I am a fan of commercial geuze examples that I have tried, and I have a few Flanders red and oud bruin examples ready for tasting but I haven't gotten to them yet.
Does anyone have any pointers or suggestions to get me rolling? Thanks!!
-Blake
Does anyone have any pointers or suggestions to get me rolling? Thanks!!
-Blake