I brewed an AG Honey Brown Ale a couple of months ago. Its been kegged and in the fridge for at least a month. When it ours, it almost looks like chocolate milk and it had a definite sour twang. I think this could be my first batch that has picked up an infection, but would the infection cause the haze? Its not a totally unpleasant sour..might see if I can drink it anyways.
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier
Primary 1: German Scwarzbier
On Deck: Belgian Brown Ale, Pale Ale, Stout