Let’s hop from Belgium over to Germany, yah? Ict bin ein Berliner Weisse. These beers are sweet, tart, dry, and have a low ABV, so they’re great for summer (but drink them whenever you want because you’re an adult). Another type of Lambic is Gueuze, a blend of new and aged Lambics. The first Lambics I tried were Lindemans Framboise (with raspberries added), and Brouwerij Boon Mariage Parfait Kriek (aged with cherries). I haven’t had a chance to try any Cantillon (my closest bet is to find it when it pops up at Tørst in Brooklyn), but it’s highly praised. The most famous, and sought after, brewery of these types of beer is Brasserie Cantillon, in Brussels. One of the first sour beers I ever tasted was a Lambic, which is a spontaneously fermented sour (meaning they expose the beer to wild yeasts and bacteria found in the place it’s being brewed, mostly in Belgium). Goose Island’s PR must be pretty fantastic (they got that AB-InBev money), they offered refunds and said they were learning from the new lactobacillus acetotolerans strain they discovered was causing the sour flavors. I liked it because I knew what I was in for, but I think a lot of people who paid a lot of money for that beer must’ve been pretty upset. I tasted an infected Goose Island Bourbon County Coffee Stout, which I reference in my first ever blog post! Normal flavors of coffee, chocolate, vanilla, and booze, gave way to an almost raspberry chocolate cake because of the bacteria. Even when these measures are followed, bacteria can still form (see the great Goose Island Bourbon County infection and recall of 2016). How U say it?), and Pediococcus (hehe, coccus).īreweries sometimes have facilities away from their regular breweries so that their “regular” beers don’t get infected. I say “Brett-a-NAH-mih-seas”, but I think it’s actually “Brett-AAH-no-my-seas”. Three common bacterias used to intentionally sour beer are lactobacillus (mm… Milky…), Brettanomyces (also, still not sure if I’m pronouncing this correctly. Now, Brewers intentionally use bacteria or wild yeast to give their beer an acidic flavor. Brewers would reuse yeast from batch to batch, and sometimes the starter yeast would contain bacteria or wild yeast strains. Back in the early days of brewing, it was hard to find a beer that wasn’t sour, whether intentionally or unintentionally. Sour beers were first (purposely) brewed in Germany and Belgium. Take that, New York Times! Hahaaaa! (That’s a triumphant Hahaaaa!) So now, not only am I full of wit, I’m full of Witte. And what’s interesting is, as I’m writing this, I cracked open a half growler of what should have been a LIC Beer Project Higher Burnin’ IPA, a nicely balanced, juicy and sweet IPA, but was given the wrong beer, and I’m pretty sure it’s an Ommegang Witte. But there’s no wit! There’s no snap! There’s no pizzazz! I’d like to think that Benedict Beer Blog is full of wit. I enjoy their rating system (one to four stars) and they’ve got some great beer on their list. Sours are amazing beers, and quite difficult to get right (basically you rely on a bacteria to infect your beer to impart the tart, sour flavor). It’s nice to see beer, and in this case, specifically sour beer, getting press. You know what, though? Their article, while quite well written, is dry. The New York Times writes an article on sour beer the day before I decide to write an article on sour beer. When Tart, Pungent and Funky Mean It’s a Good Brewĭammit. Lo and Behold, a few hours before I start to write, I see this link pop up on my Facebook page… I came here this week on the advice of two of our followers (still waiting for inspiration to strike on what to call you!!), Shelbie and Rick (whose Blog, Rickommended, posted its second blog entry today, and is all about food!), to write a post about Sours.
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