Sour or Sour

Any discussion about non-specific Braumeister brewing techniques can be discussed here. E.g. "How to make a starter?", "What's the best way to store my grains?", "Which pH meter do you recommend?", ...
User avatar
mashy
Posts: 2985
Joined: Sat Aug 29, 2015 12:43 pm
Model: 20 litres
Location: Mercia

Sour or Sour

Unread post by mashy »

I have been dabbling with souring beers.

But having never tasted a commercial one I am now struggling With the flavour.

So the question is what's the difference between a "sour" and "gone off"

aziztan
Posts: 85
Joined: Wed Dec 09, 2015 1:32 pm
Model: 20 litres
Location: Sydney, Australia

Re: Sour or Sour

Unread post by aziztan »

C'mon, surely the local off licence would have some to try out. If not, then a couple of hours across the channel from the source is in order.

I would imagine a wild ferment - less controlled or ' infected beer ' would have higher levels of Butyric acid which contributes to a vomit like flavour...

http://www.milkthefunk.com/wiki/Butyric_Acid

What sours have you made?

Sent from my SM-G930F using Tapatalk

IPA
Posts: 272
Joined: Tue Feb 25, 2014 8:16 am
Model: 50 litres
Location: France

Re: Sour or Sour

Unread post by IPA »

mashy wrote:I have been dabbling with souring beers.

But having never tasted a commercial one I am now struggling With the flavour.

So the question is what's the difference between a "sour" and "gone off"
I was going to say " not much" but that is a bit facetious. For a mildly sour beer try Orval which should be readily available in England. I hate it and always refer to it as " awful"
Others to try are Rodenbach Grand Cru or a Berliner Wiesse. Both of which need to be sweetened before they are drinkable.

BigEd
Posts: 15
Joined: Sat Apr 14, 2018 4:29 pm

Re: Sour or Sour

Unread post by BigEd »

mashy wrote:I have been dabbling with souring beers.

But having never tasted a commercial one I am now struggling With the flavour.

So the question is what's the difference between a "sour" and "gone off"
There are a wide variety of sour beers. It's likely all beers were at least somewhat sour before microbial knowledge and sanitation guidelines became a part of brewing procedure. I suppose the difference is that a modern sour beer is controlled in the type and quantity of acids allowing the brewer to produce the desired balance of flavors. I'm not a big sour beer fan but there are some I enjoy in small amounts from time to time.

Flemish sour beers are quite approachable and should not be hard to find. Belgian lambics can be more aggressive in the sourness department although there are back-sweetened fruit lambics that while not totally traditional are quite tasty. German Berliner Weisse is another sour brew that has seen recent popularity. Try them all and see what you think.

Duchesse de Bourgogne (Flanders Red Ale, sweeter style)

Liefmans Oud Bruin (Flanders Brown Ale)

Gasthaus & Gosebrauerei Bayerischer Bahnhof (Berliner Weiss)

https://www.boon.be/en/content/beers (Belgian lambics)

https://www.lindemans.be/en_US/ (Belgian lambics, fruit versions are sweetened)

:beer:

User avatar
mashy
Posts: 2985
Joined: Sat Aug 29, 2015 12:43 pm
Model: 20 litres
Location: Mercia

Re: Sour or Sour

Unread post by mashy »

I think need to buy some samples. So I can work out what normal is.

User avatar
OllieBBommel
Posts: 40
Joined: Mon Nov 16, 2015 3:03 pm
Model: 20 litres (2015)
Location: Amersfoort NL

Re: Sour or Sour

Unread post by OllieBBommel »

English Sour
English Sour
Cheers

Post Reply