some damn good sour beers out there

[Tippster]

Just scored a bottle - opening it tonight.


I've heard 6-8ºC, which is 42-48ºF.

It's like a chocolatey balsamic vinegar beer. Fucking Delicious.

[Pegleg]

Duchesse is the one sour that is reliably available everywhere in Boulder. Several bars have it on tap, and it's in my crappy neighborhood liquor store for $12 for a 750ml. I bought cases of it and gave bottles out as holiday gifts to clients last year. Tasty stuff.

[KenJongIll]

Duchesse is the one sour that is reliably available everywhere in Boulder. Several bars have it on tap, and it's in my crappy neighborhood liquor store for $12 for a 750ml. I bought cases of it and gave bottles out as holiday gifts to clients last year. Tasty stuff.

That's a ballsy holiday gift...not saying it wasn't awesome, but if I gave a bottle of Duchess to 10 customers, I'm sure 9, if not 10 would think I gave them spoiled beer, or if explained to them what it was they would think I was strange.

[Tippster]

That's a ballsy holiday gift...not saying it wasn't awesome, but if I gave a bottle of Duchess to 10 customers, I'm sure 9, if not 10 would think I gave them spoiled beer, or if explained to them what it was they would think I was strange.

Yeah - I'm drinking with a self-proclaimed beer snob (and to be honest he has very good taste in what he taps on his kegerator) and he hates it. More for me!

[Pegleg]

That's a ballsy holiday gift...not saying it wasn't awesome, but if I gave a bottle of Duchess to 10 customers, I'm sure 9, if not 10 would think I gave them spoiled beer, or if explained to them what it was they would think I was strange.

I just told them that it's kind of a cross between beer and red wine, and that they should drink it in a wine glass with dinner. Duchesse isn't too sour and it's got a sweetness to it, so it goes well with food (especially meaty or fatty foods like pizza). When I've served it to guests with dinner without telling them what it was, most liked it (and most thought it was some kind of interesting red wine). No idea if the clients liked it or not, but I figured they'd certainly remember it.

[MakersTeleMark]

Countdown to when the sour beer fad will have completely passed? I bet by Christmas of this year you wont ever see one on tap at your local brewery again.

[Name Redacted]

Countdown to when the sour beer fad will have completely passed? I bet by Christmas of this year you wont ever see one on tap at your local brewery again.

I doubt it, it seems to just be gaining steam in other parts of the country. Especially with a looming hop shortage, sour will be the bitter of the future. You can get Brett and Lacto anywhere.

I'm pretty picky with sours, but I'm finding more and more that I do like. CO is lacking, head west and they're everywhere and much better quality.

[Fritz]

Countdown to when the sour beer fad will have completely passed? I bet by Christmas of this year you wont ever see one on tap at your local brewery again.

Yeah, it's here to stay. Shredgnar - we have Crooked Stave! One of the best in the country IMO.

[Name Redacted]

Yeah, Crooked Stave is decent.

[KenJongIll]

Countdown to when the sour beer fad will have completely passed? I bet by Christmas of this year you wont ever see one on tap at your local brewery again.

I'd like to see the IPA rage fade. I bought a bunch for a party I hosted last week and the leftovers will probably last me a month. I just can't stand them any longer. Not sure what it is but I have quite the aversion.
Give me a scotch ale any day...Skull Splitter anyone?

[Tippster]

I'd like to see the IPA rage fade. I bought a bunch for a party I hosted last week and the leftovers will probably last me a month. I just can't stand them any longer. Not sure what it is but I have quite the aversion.

Hear fucking hear, at least the retardedly over-hopped ones. That shit has become nearly undrinkable for me.

[Name Redacted]

Problem with sours right now is that it takes a lot more resources, specialized equipment, time, knowledge, and space to create true sour beers. That's one of the main hold ups, and why they typically cost so much. Once brewers figure out how to mitigate these and bring the cost of production down while still creating good quality beer, I think they'll really take off.

Personally, I'm still into IPA, but I've narrowed it down to what I like and don't like.

[Pegleg]

Countdown to when the sour beer fad will have completely passed? I bet by Christmas of this year you wont ever see one on tap at your local brewery again.

Possible that they won't be on tap at brewpubs and bars with limited tap selections, since it's a niche product. But I think it'll settle into being a regular option at well-stocked liquor stores and breweries. I'm sure people said the same about hoppy IPAs a decade or so ago - too aggressive, it's a fad, in a few years no one will be drinking these. Plus beer nerds like sours because they are complex, and I don't see the beer nerd culture fading anytime soon.

IPA is actually what turned me on to sours. Went to GABF a couple of years ago and after the first hour, I couldn't stand to even look at another IPA, or anything that was remotely hoppy - my palate was completely blown out. I tried a sour ("Stupid Sexy Flanders" I think) and it was so refreshing, completely wiped out the lingering hop coating in my mouth.

[Fritz]

Bump. This came up in the IPA thread, but has anybody else had Here Gose Nothin' from Destihl? I thought it was excellent. Super easy to drink and comes in a can.

[sb]

Work in my way thru M Tonsmeire book America sours. Got a couple kits delivered today, even ordered a 5gal bourbon barrel. There is a lot to digest plus it's time intensive. I too luv IPAd but my tastes and desires to brew are changing. Had a few sours in the last year and it's an acquired taste.

[sb]

Totally look forward to learning and makin something nu.

[criscam]

Just scored the last 2 bottles of an epic brewey special release of sour brainless on peaches. Will prob put one away for a bit and taste the other soon. Will report back.

[trainnvain]

Always loving our Allagash for sours up here.
Their coolship series is the closest Ive had to good lambic stateside.

[sb]

http://www.themadfermentationist.com/

[Jumper Bones]

Funky Virtue. Bozeman Brew Co. Really good.

[stapes]

Is this the appropriate thread for goses? I've been hammering Anderson Valley The Yink, the Kimmie and the Holy Gose the past few weeks in this hot weather. Also the new Odell gose is pretty damn tasty.

Also been trying all the Crookes Stave Petite Sours. Wish they weren't around $8-9 for a small bottle, but man are they good.

[joetron]

Currently enjoying the sour ipa at Epic in SLC. This is an intense batch, full sour patch kid effect. Quite delicious.

[sb]

Brewing my first sours Fri, a Kriek and a Flanders Brown. The hard part is waiting a year while the critters do their thing.

[Fritz]

Currently enjoying the sour ipa at Epic in SLC. This is an intense batch, full sour patch kid effect. Quite delicious.

yum. Crooked Stave and Epic work together on stuff. Both super-mega-excellente.

Brewing my first sours Fri, a Kriek and a Flanders Brown. The hard part is waiting a year while the critters do their thing.

Nice work. I hear it's pretty tough. Positive vibes, it WILL come out great!

[sb]

I figure its about like hard cider, takes at least a year for that and in reality longer. I have a special closet in the basement that is insulated and will be home to both beers during the incubation period.

Btw I have several batches of hard Pear cider(Perry) that are 5 yrs old, any body want to help me drink sum so I have bottles ready next yr?

The tree is loaded down with fruit this year.