Hell yeah man, when you get a good bottle they are great beers. Wish they switch to something other than the green bottle though, I get pretty upset when opening a skunked bottle. This bottle I had a few weeks ago was taken directly out of a box and I asked the guy to put it in a sleeve bag for me...primetime.
Had that same beer with a much different label last night. WTF??Hell yeah man, when you get a good bottle they are great beers. Wish they switch to something other than the green bottle though, I get pretty upset when opening a skunked bottle. This bottle I had a few weeks ago was taken directly out of a box and I asked the guy to put it in a sleeve bag for me...primetime.
Hmm... IDK how old the bottle was, had it at a bar and didn't think to look. I'll hit up the store and do some research tonight, they usually have Sofie just sitting around.
I've has some nice ones from Spain.
I dug this one
Pouring at SIB this weekend if you find yourself there.
To be clear, this is not a saison. It's just a sour mashed sour.Atalanta, made by Orpheus. Anytime you want more just let me know.
it is delicious whatever you call it.
They ferment with 3711. Technically, it is a saison.
I looked again, didn't see any. Link?Someone didn't read the whole thread... tisk tisk tisk.
Very good. Du Bois was the first Saison that busted my nuts. I think they be my favorite Saisons makers. By a substantial margin.
Perhaps, but I doubt any of the top farmhouse/saison brewers would likely say sour mashing is a good method for brewing sour beer since none of them promote it or do it.
I am 99% sure it is. I am 100% sure it is a delight.
My palate isn't refined enough to differentiate tart and sour. It was a 2014 bottle, definitely more sour than I expected but I'm not talking about upland level sourness here.
There is no real difference between tart and sour. It's arguable that you could have a tart-tasting beer that contains no actual lactic or acetic acid, but comes across as tart because it's so dry and the PH low enough to be tart.
R shut up, Pete.
Liked for inadvertent smileyThere is no real difference between tart and sour. It's arguable that you could have a tart-tasting beer that contains no actual lactic or acetic acid, but comes across as tart because it's so dry and the PH low enough to be tart.
There are those who might try to separate "tart" as being with lactic acid only and "sour" as a combination of lactic and acetic acid (malic acid would be a different issue and require a different term), but this is, to be frank, super-dumb. Having made an all lactic berlinerweisse that I believe to be below 3 in PH, it is definitely sour and not tart. The only objective measure would be either PH (or titratable acidity, but that doesn't make a lot of sense either, as the "net sourness," somewhat reflected by PH, is a more accurate depiction of how it will taste).
TL
There is no real difference between tart and sour. It's arguable that you could have a tart-tasting beer that contains no actual lactic or acetic acid, but comes across as tart because it's so dry and the PH low enough to be tart.
There are those who might try to separate "tart" as being with lactic acid only and "sour" as a combination of lactic and acetic acid (malic acid would be a different issue and require a different term), but this is, to be frank, super-dumb. Having made an all lactic berlinerweisse that I believe to be below 3 in PH, it is definitely sour and not tart. The only objective measure would be either PH (or titratable acidity, but that doesn't make a lot of sense either, as the "net sourness," somewhat reflected by PH, is a more accurate depiction of how it will taste).
TL
Technically, it's a bier de miel, which is basically a saison made with honey. Anna and East Bank are other contemporary examples of the style.
Bière de Miel, actually. Do you even français, frère?
