Beer style of the week thread - Belgian Sour Ale Edition

[YellowSnow]

@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??

Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.

 

[ThomasFremont]

@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??

Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.

That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.

This is my jam...

 

[YellowSnow]

@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??

Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.

That’s a good one. However, in recent tastings it was a lot sweeter than I remember. Lowered my score somewhat.

This is my jam...

It didn't seem overly sweet to me, but I need to side by side with some other ones.

 

[1to392831weretaken]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

 

[YellowSnow]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

If I lived in Bellingham I'd ski there a lot. But fuck that is a hike.

 

[GrundleStiltzkin]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

That is a great little brewery.

ATBS, I loathe sours.

 

[YellowSnow]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

That is a great little brewery.

ATBS, I loathe sours.

Your hatred of Euro Fag beer causes me much befuddlement.

 

[NoWarningJustDawg]

Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--

 

[YellowSnow]

Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--

IFL vinegar!!

 

[NoWarningJustDawg]

Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--

IFL vinegar!!

On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.

I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.

 

[YellowSnow]

Love a nice sour, but the Duchess is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--

IFL vinegar!!

On its own, sure. But there's some places I do anything to avoid it. I doubt I'll ever love Spanish sidra (cider), for instance, but some of the dry Basque stuff may be right up your alley with funk and acetic. Apple cider vinegar is the natural step it wants to from alcohol, so I work hard to keep it out.

I've had pears with a hint of it right off the tree, so a small amount in my Perry is fine. And it's already produced during fermentation; basically a flavor positive until I can immediately notice it.

I'm definitely not a cidre guy and please don't take offense at that.

Still finding my way on the Belgian sours and am by no means an expurt. My palate seems to gravitate towards the really sour ones for some reason.

 

[NoWarningJustDawg]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

That is a great little brewery.

ATBS, I loathe sours.

Your hatred of Euro Fag beer causes me much befuddlement.

#MeToo
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?

Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--

 

[CFetters_Nacho_Lover]

My latest favorite beer. It pairs nicely with a plate of gourmet low cal nachos.

 

[GrundleStiltzkin]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

That is a great little brewery.

ATBS, I loathe sours.

Your hatred of Euro Fag beer causes me much befuddlement.

#MeToo
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?

Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--

I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.

I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.

Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.

 

[GrundleStiltzkin]

Love a nice sour, but the Duchess[/b] is bit too much red wine vinegar for me. Bit sweet I don't mind; I've got other stuff when looking for something dry.
More of a fan of Flanders Brown/Oud Bruin, like Goudenband, that I sometimes mix with a semi-sweet tart cherry mead to make a killer sour fruit beer.
Basically, lactic acid is great, acetic acid at high levels is more LikeWeSay...No.gif for me. To each their own.
Cheers--

#Neko4AllOccasions

 

[BleachedAnusDawg]

@BleachedAnusDawg @ThomasFremont @CFetters_Nacho_Lover ??

Thanks Bleached Anus Doog on the tip on Cantillon. So this is the one I've been into lately. It's always in stock at Whole Foods and darn tasty.

Have not had that one. I'll have to give it a try.

 

[UW_Doog_Bot]

Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?

 

[YellowSnow]

Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?

I can't grow a mustache asshole.

 

[UW_Doog_Bot]

Bleh, sours all the rage right now and I have very little interest. Did you grow a handlebar mustache to improve the salty after taste?

I can't grow a mustache asshole.

Norwegian solidarity my frend!

 

[YellowSnow]

If any of you snow people ever head up to Baker, stop by North Fork Brewing and open your wallet. They have killer sours for such a podunk out of the way little brewery. They're awfully proud of them, though. Taught me to always ask for the price before[/i] the growler fill. "SIXTY-SEVEN DOLLARS!?"

That is a great little brewery.

ATBS, I loathe sours.

Your hatred of Euro Fag beer causes me much befuddlement.

#MeToo
There's so much there. Disliking all sours is pretty understandable and common. Clean German and Austrian lagers and less clean Czech ones? Hybrids like Kolsch/Altbier? Hefeweizen? Belgian wit? The entire range of Belgians? Abundance? Janet Reno?

Sounds like a lot of haie in his life, but I'll repeat: To each their own.
Cheers--

I tried hard to like Belgians, to fit in you see. I've been to Monk's in Philly several times. I'd still probably dig Delerium Tremens. It's been so long I can't really remember the exact reasons why, but I think it's the yeast strains used. I don't like the banana-y esters or the bubblegummy flavors.

I can enjoy a good lager on occasion, same with an Alt or Kolsch. Alaskan Amber was my favorite beer for a long time. But I don't care for the malting style of the German dark beers.

Over time, I found what I enjoyed most are the English-originated styles. Porters, stouts, IPA, pales, and my GOATs, Imperial/Export Stouts.

I had the @UW_Doog_Bot English IPA. It has some floaties in it but was very tasty.