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Cismontane Brut Sauvin, Rogue Bacon Maple both were poored out mid bottle. Fantome Printemps also really bad, but i think it went skunky before I opened it. Tasted lime Heineken, so sad.

$25 per 12 oz. seems pretty high. I got it for $19.99. Still expensive, but it was amazing. Haters gonna hate.

Its a one time purchase. But yeah its a tad pricey.

The taste of 4 year old lambic..... Awesome!

Drinking it now. You know your jealous.

I feel like it's cheating using Brett. It eats everything. Am I wrong. I have never used it nor made a sour, but I feel like sours are used to hide flaws in brewing. Thoughts?

I'm new in the brett/sour beer world. I've enjoyed 2 four packs of Green Flash Rayon Vert. My question is this: Why does each bottle foam excessively? Seems like the head production on that beer is never ending. Is this intentional?

Cool thanks. I will look into that. Figured that was the solution, but also never hurts to ask.

Noob here. Just bottled my first 5 gallong batch. Now I need to clean the carboy. What is the best way to get the leftovers from krausen out of the inside of the carboy. I'm assuming the leftovers are just organic matter (i.e. yeast, hops, etc). Is there a brush on the market or is soaking...

Nevermind, I found a thread that seems to fully address the issue.

Seems like you could create some interesting flavors in your beer. Anyone ever do this?