Sourest sour you've ever had

Almanac farmers reserve citrus. Gauranteed to twist your face around.

 

Had a bottle of the latest release of Beatification that was the most sour beer I've had yet. Also a 3 year old bottle of Leelanau's Good Harbor Ale was pretty insanely sour.

 

Most sour... hard to say exactly, but the already-mentioned Sans Pagaie and Love Child No. 4 are both really sour. Heck, so was Love Child No. 3, for that matter. Also, I thought Sour in the Rye was pretty enamel-peeling.

The only one of those that would even be in the conversation for favorite sour is LC4. But really, it's a toss up between Fou' Foune and Hommage (2013) for favorite. Probably Fou' by the slimmest of margins.

 

I thought Cuvee des Jacobins was pretty sour when I had it on tap, but I had been taking a break from sours at that point (not on purpose! just didn't have the funds...). Most Bruery offerings will probably be up there.

 

Upland peach made me get dentures... Metaphorically.

 

Most sour one I've had was probably Green Man Snozzberry. Not the absolute best one I've had, but up there for sure.

 

Had a 2011 Cascade Apricot a few months ago that was pretty insane.

 

I wanna say it was either Allagash Coolship Cerise, or a Sour Farmhouse Ale from Woodfour Brewing Company in Sebastapol, CA. Both were quite puckering. I'd also throw in my experience with a Hoegaarden that had gone sour that I was served at Brighton Music Hall in Boston. That was the first time I've ever sent a beer back.

 

Hanssens Oude Gueuze

 

@Schexybeard No judgement from me, it makes a lot of sense that people new to sours wonder how sour they can get, I sure had the same thoughts when I got into the style. I like seeing the styles start to mature though. Americans sours are getting less acetone/straight vinegar and more flavorful/funky/delicate. It's a difficult style , takes time and often the right blending. Most of the super sours I've had weren't generally a GOOD sour. The good super-sours are pretty interesting though! (Love Child 4 was alright to me). Probably the best super-sours I've had would be Beat, Tilquin Oude Quetsche, and some older cantillon (spec vintage of Vig, old Kriek, etc)

 

Bruery Oude Tart with Cherries

 

Bruery Windowsill

 

bruery sans pagaie killing it!

 

Upland peach was pretty sour. Far from my favorite though.

 

I'll second the '10 Weyerbacher Riserva - I poured it at the 2012 Extreme Beer Fest and strangely grew to like it. You can still find it on the shelves along with the 2014 edition.

 

The Bruery-Tart of Darkness.

 

Capt Lawrence Flaming Fury and Lost Abbey Veritas 007

 

Old Growth from Trinity. 2.88 according to my pH meter.

 

Jesus. That is tastebud killing.