NY Times article on Sour beers
- Thread starter spiny_norman
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Pivzavod
Well-Known Member
Went to sour beer tasting last night, good stuff!!!
dukerutledge
Well-Known Member
Just had the Petrus 30th anniversary at a new tap room here in Burlington (http://farmhousetg.com)! It had a quite a kick. I don't know if I'll ever brew a sour beer, but I do enjoy them from time to time.
commonlaw
Well-Known Member
Surprised there was no mention of Jolly Pumpkin, which seems to be cranking out some of the best sour and wood aged beer out there.
Also, I haven't worked with brett for very long (put some brett c in an old ale, and brett b in a saison), but my understanding is that it is not going to sour a beer. For that you need lacto, peddio etc. But that guy at Cascade Brewing says all brett beers can be too sour. I just don't get this, but maybe he knows something I don't know. Or maybe the writer got it wrong. The all-brett beers I've had (Wild Devil, I'm sure other things) are not sour, but can be quite funky. Maybe he just doesn't like the way brett drys a beer out in combination with sour characteristics?
Also, I haven't worked with brett for very long (put some brett c in an old ale, and brett b in a saison), but my understanding is that it is not going to sour a beer. For that you need lacto, peddio etc. But that guy at Cascade Brewing says all brett beers can be too sour. I just don't get this, but maybe he knows something I don't know. Or maybe the writer got it wrong. The all-brett beers I've had (Wild Devil, I'm sure other things) are not sour, but can be quite funky. Maybe he just doesn't like the way brett drys a beer out in combination with sour characteristics?
