Kaiser
Well-Known Member
I had a Berliner Weisse when I was in Germany a few weeks back and I have to say that I wasn't impressed much. It certainly has to be drunken with syrup. Otherwise it is just to sour. It also has a fairly thin taste that I didn't like much.
Another German sour beer, the Leipziger Gose, impressed me more. This beer has more malt flavor to it and though it is mostly served with syrup as well, I though it was also very nice without. It reminds me of a Bavarian wheat beer without the yeast funk but a sour note to it. Here is a picture I took:
But sour beers seem notoriously difficult to make. I still have to try to make one, but controlling the amount of sourness that goes in must be daunting. I wonder if it makes sense to set about a gallon of wort aside and ferment it with only lacto bacillus and then use this to sour the main batch that was fermented with only yeast.
Kai
Another German sour beer, the Leipziger Gose, impressed me more. This beer has more malt flavor to it and though it is mostly served with syrup as well, I though it was also very nice without. It reminds me of a Bavarian wheat beer without the yeast funk but a sour note to it. Here is a picture I took:
But sour beers seem notoriously difficult to make. I still have to try to make one, but controlling the amount of sourness that goes in must be daunting. I wonder if it makes sense to set about a gallon of wort aside and ferment it with only lacto bacillus and then use this to sour the main batch that was fermented with only yeast.
Kai