Beer went bad? Sour

I've had my fair share of beer gone bad, but only once did I have something so remarkably wrong that I contacted the brewery. This was a brewery much smaller than Boulevard and with far fewer resources (it's safe to assume). Their response to me had some veiled hostility and was dismissive. Either they were sick of complaints they couldn't afford to address, or they assumed I was fishing for a care package. On an unrelated note, I am happy to see you guys finally enter NY.

 

I had a stout from aftershock that I found completely sour. I meant to email then but never did. Thanks for reminding me!

 

Yes, of course, I forgot that part.

 

I am curious, can microorganisms other than bacteria cause a beer to sour (i.e., lower the beer pH)? If so, what microorganisms do this?

Cheers!

 

Mishandling issues are generally skunk, wet cardboard, and other stale flavors. Sour beer that is not supposed to be sour is usually an infection of some sort such as improperly cleaned equipment, bad or infected yeast, dirty bottles, etc.

 

Haha that made me think the same thing.

 

@DeeDub64 I literally just finished emailing The Bruery back on an infected batch of their 2014 Bourbon Barrel Aged Smoking Wood. It tasted sour and vinegary. I am getting a Bruery Tulip Glass out of it, but they can't reimburse me for the beer because of some weird law. It sucks man.. especially when you spend good money on something like that. In my case it was $20/bottle.

But yea, email them. I'm sure you'll get something good out of it. Breweries normally have great customer service.

 

Good and proper outcome. I drank a bottle of this exact beer a few months ago, and it had sat in my cellar for almost a year. It fit the the style character well, without the sourness you found. I hope you give it another try if you like Belgians. Remember that different batch runs can get accidental infections (as may have happened in your case) and that individual bottles even from great batches may rarely turn sour / infected due to loose caps or otherwise compromised bottles. Great that you contacted the brewery and got a good response. Unexpected sourness is usually a sign of a problem.

 

almost certainly wild yeast - I would have said lactobacillus but that is impossible in a Belgian Strong, unless it happened in the mash or before fermentation

 

Forgive my ignorance - I am really curious how Lacto couldn't have gotten in post fermentation for a Belgian strong - too much alcohol content post primary ferment for Lacto to take hold? More out of curiosity I was wondering what would limit Lacto infection this way. Obviously I am not a brewer! Just curious how Lacto works.

 

Belgian Strong Ales are usually 8%+ ABV

There is no way lacto could start ferment in finished beer of that strength...hope that helps

 

Thanks! so the high ABV prevents Lacto taking hold - got it.

 

Hmmm... I emailed them about a bottle of flat beer. Was told sorry bout that it was surely old Since it did not have the new date system on it. We can't help you out unless you bought it direct from us. Have not made a Bruery purchase since.

Sixpoint on the other hand hooked me up huge when I complained about a beer. I still buy their beer to this day and Shane responding to me and helping me out made be want to go buy more of their beers to try.

Shane.... Is rad coming back , please

Enjoy