Question for Sour Lovers out there

Discussion in 'Beer Talk' started by MastaShonuf, Mar 9, 2013.

Thread Status:
Not open for further replies.
Page 3 of 3
  1. LambicPentameter

    LambicPentameter Initiate (0) Aug 29, 2012 Nebraska

    Beyond the two sour profiles (acetic & lactic) that are most often found in sour beers, aren't there also degrees of intensity? To my tastebuds, that intensity level stands out a lot more to me when differentiating sours than the acetic/lactic component. I often have a difficult time distinguishing between the vinegary flavors and the lemony flavors, but the intensity of the sours really stands out.

    For example, I wouldn't have said that Monk's Cafe is more acetic, but I would have noted that the puckering effect is much less intense than something like Tilquin Gueuze or St. Louis Gueuze. Monk's Cafe and Duchesse (both Flanders Red style, yes?) tasted more like carbonated wine to me than my favorite sours.
     
    #41 LambicPentameter, Mar 12, 2013
  2. coreyfmcdonald

    coreyfmcdonald Initiate (0) Nov 13, 2008 Georgia

    I would imagine the amount of difference people notice in profile versus difference in intensity varies from person to person. To me, acetic versus lactic is a very distinct difference. I generally don't like most Flanders Red/Bruin (whether mildly acidic or intensely acidic) but really enjoy Gueuze and Berliner Weisse.
     
    #42 coreyfmcdonald, Mar 12, 2013
    OSUBeerStudent likes this.
  3. LambicPentameter

    LambicPentameter Initiate (0) Aug 29, 2012 Nebraska

    To too enjoy Gueuze and BW, so maybe I tend towards the lactic side of the spectrum. I've yet to have a Flanders Red I liked, but again, I've only had the Monk's Cafe and Duchesse.
     
    #43 LambicPentameter, Mar 12, 2013
  4. MastaShonuf

    MastaShonuf Initiate (0) Jan 21, 2013 California

    Thanks for clarifying. I am trying your suggestion and the Duchess tonight.
     
    #44 MastaShonuf, Mar 16, 2013
  5. MastaShonuf

    MastaShonuf Initiate (0) Jan 21, 2013 California

    Alright drinking the 3F oude gueze and it's pretty good. A little funky for my taste but not so acidic. Rather have bought two bottles of jack D'Or though.
     
    #45 MastaShonuf, Mar 16, 2013
  6. MIA4IPA

    MIA4IPA Initiate (0) Aug 23, 2012 Illinois

    This is where it's at but your missing
    Jester King
     
    #46 MIA4IPA, Mar 16, 2013
    MastaShonuf and adkieffer like this.
  7. SomethingClever

    SomethingClever Grand Pooh-Bah (4,871) Feb 22, 2013 Ohio
    Pooh-Bah

    I'm drinking a Rodenbach right now and I'm definately more a flanders guy. I just had a st. Louis and petrus pale ale aged. I like the Rodenbach better so I must still like little bit of sweetness. now will I not like Cantillon offers if I like Duchess and Rodenbach?
     
    #47 SomethingClever, Mar 16, 2013
  8. MastaShonuf

    MastaShonuf Initiate (0) Jan 21, 2013 California

    I have Jester King that I am saving for a beer tasting with friends. Glad to hear it's recommended.
     
    #48 MastaShonuf, Mar 18, 2013
  9. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Jester King... You guys don't know what you're missing.
     
    #49 Daemose, Mar 18, 2013
    MIA4IPA likes this.
  10. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    Jester King gets ignored because this forum has a Northwest/northeast predominant user base.
     
    #50 Daemose, Mar 18, 2013
Page 3 of 3
Thread Status:
Not open for further replies.