DangerChristensen
Member
I had a sudden inspiration tonight, has anyone brewed an IPA then soured it? I was wondering what to do with my Roeselare cake and thought something really interesting to do is turn an IPA to the dark side.
Any ideas or experience? I know it's not a new idea but couldn't find any resources in a quick, admittedly half-assed, Google search. I was thinking an earthy, dank type IPA and just put it on my sour cake for a few days (I don't think a full sour profile would complement the hops), then arrest the fermentation and force carb.
Maybe the wise members here could chime in with their advice. And as always, I'll keep you update with the results.
Any ideas or experience? I know it's not a new idea but couldn't find any resources in a quick, admittedly half-assed, Google search. I was thinking an earthy, dank type IPA and just put it on my sour cake for a few days (I don't think a full sour profile would complement the hops), then arrest the fermentation and force carb.
Maybe the wise members here could chime in with their advice. And as always, I'll keep you update with the results.