Sour Beer

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shibolet
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Sour Beer

Post by shibolet » 6 years ago

I was invited to a tasting held by a local group of Rate Beer enthusiasts.
the topic was Sour Beers. i had never had a sour beer before and i was flabbergasted.
the beers were incredible. some better than others, but none too offensive that i couldn't finish my pour.
what an experience.
here's a list of what we tasted:
1. Freigeist Abraxxxas Berliner weisse
2. Shibolet Bret beer (my contribution)
3. Cantillon Zwanze 2010
4. Alvinne Oak Aged Kerasus
5. 1 Door Flemish Style Sour Ale
6. Cantillon Grand Cru Bruocsella
6. Drie Fonteinen Oude Geuze :champ: my favorite
7. GIRARDIN GUEUZE
8. HORALs Oude Geuze Mega Blend
9. Lindemans Kriek Cuvée René :clap: ***
10. Cantillon Lou Pepe - Kriek :clap: ***
11. 3 Fonteinen Druiven Geuze Malvasia Rosso

WOW :!:
Last edited by shibolet on 04 Jul 2011, 16:44, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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BobBrews
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Location: Central Wisconsin USA
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Shantytown

Post by BobBrews » 6 years ago

shibolet,

I just made a sour beer myself. At first they may shock you or make your face pucker but after the first flush they mellow out. I love a sour beer with a sandwich or potato chips. Refreshing in the summer heat.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!

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Topic author
shibolet
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Location: Modiin, Israel
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Post by shibolet » 6 years ago

Hey Bob,
please elaborate,
what type of sour did you make? what bugs did you use?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

User avatar

BobBrews
Gold
Gold
United States of America
Posts: 2745
Joined: 7 years ago
Location: Central Wisconsin USA
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Shantytown

Post by BobBrews » 6 years ago

shibolet,

The beer I made was a Belgian Sour that was not really formulated to be "a" sour. In fact I made two batches of the beer with the second batch being really sour. The first keg was very refreshing but not that tart. Here is what happened. I brewed this beer http://www.northernbrewer.com/documenta ... rsbier.pdf I brewed the beer per the instructions. After the primary was completed I brewed another Identical beer and reused the yeast cake. The first brew was kegged and served within weeks. The second brew was kegged and used 5 months later!

I can only guess that it set too long and the yeast kept on doing their magic (or it spoiled)! It is sour but everyone who dared try it said the same thing. "Once you got by the shock it was very refreshing" The Independence day party was hot, muggy and the food never stopped. The beer (along with two others) went over real well with food! I have brewed a traditional German sour beer before and it tasted quit similar.

So yes I have brewed a sour beer but no I can't say I intentionally wanted too!
Last edited by BobBrews on 05 Jul 2011, 23:52, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!

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