TANSTAAFB
Well-Known Member
This is me (the ugly one [emoji12]), my buddy Michael, and his lovely wife Mary at Crooked Stave in Denver. I just met Mary today and found out they already eloped to the courthouse! Mary is a wonderful and beautiful person and I'm thrilled he found a great friend and partner, he deserves it!
They are planning a big party sometime this summer to fall, and I'd love to have an awesome beer to share with them to celebrate. I turned Michael on to sours a couple of years ago, and now it's pretty much all he drinks if it's not a night for the hard stuff! He had given up on beer because it gave him horrible headaches. He's in Ft. Collins now...sour beervana! His tastes tend towards the more acidic. Duchesse de Bourgogne is one of his all time favorites. He also LOVES lambics and krieks that are done well.
So here's the challenge. Please give me the benefit of your experience to brew a great sour in 5 months or so. Even if it's not as good as it could be at that time, I want something that I could Cork and cage that will continue to age in the bottle that I can give it to them as a wedding gift they can enjoy over the years.
I have brewed several Brett Saisons but never a truly sour beer. A one year old Brett I made was actually Michael's induction into the world of sours and wild beers! I have read a lot and have several books I will go back through for info. I'm in a homebrew club and live in an area with a lot of vineyards and a few breweries. I'd love to score a wine barrel but other than that I don't have a plan. I do induction BIAB in a 20 gallon kettle and I have lots of carboys and some space. I'm even thinking of trying several things and seeing what works out the best. What'd'y'all think?
They are planning a big party sometime this summer to fall, and I'd love to have an awesome beer to share with them to celebrate. I turned Michael on to sours a couple of years ago, and now it's pretty much all he drinks if it's not a night for the hard stuff! He had given up on beer because it gave him horrible headaches. He's in Ft. Collins now...sour beervana! His tastes tend towards the more acidic. Duchesse de Bourgogne is one of his all time favorites. He also LOVES lambics and krieks that are done well.
So here's the challenge. Please give me the benefit of your experience to brew a great sour in 5 months or so. Even if it's not as good as it could be at that time, I want something that I could Cork and cage that will continue to age in the bottle that I can give it to them as a wedding gift they can enjoy over the years.
I have brewed several Brett Saisons but never a truly sour beer. A one year old Brett I made was actually Michael's induction into the world of sours and wild beers! I have read a lot and have several books I will go back through for info. I'm in a homebrew club and live in an area with a lot of vineyards and a few breweries. I'd love to score a wine barrel but other than that I don't have a plan. I do induction BIAB in a 20 gallon kettle and I have lots of carboys and some space. I'm even thinking of trying several things and seeing what works out the best. What'd'y'all think?