Recommend me some hoppy sours

Burley Oak - Sorry Chickey, Cans are coming next month

 

Sur Amarillo!

 

Breakside La Tormenta

 

Crooked Stave Batch 60 and Hop Savants. The latter is more of a hoppy brett beer, but is in the same universe.

 

Madhouse Brewing Company here in Des Moines just released A.M. Haze last Friday. It's a Sour Ale dry-hopped with Amarillo and Mosaic. I was at the brewery for the release event and got to try it there. It smelled like a juicy IPA and tasted like a sour and juicy IPA. It was honestly up there with Le Terrior and Funky Gold Amarillo as the best hoppy sour I've had. Unfortunately, they only brewed a very small batch so only 60 bottles were produced. Luckily, I did snag one. Can't wait for more of their sours!

 

The Wind by Lost Nation is a Gose dry hopped with citra. It was the stand-out beer of my recent trip to Vermont.

 

Invasion is amazing but not a Sour, definitely funky and hoppy though.

 

Prairie has a dry hopped sour series that is pretty damn good

 

Ale Apothecary Sahalie and Sahati seem to be what you are asking for.

 

http://www.beeradvocate.com/beer/profile/18120/92078/

One of My favs! Trinity Red Swingline series!

 

Or maybe a sour mash followed by a regular boil with IPA-esque hop additions.

I also think its funny so many brett beers are getting thrown in as being sour... when they aren't.

And lastly, trinity red swingline is hands down my favorite hoppy sour. Followed by fleur de hublon

 

A regular boil would probably do more harm than good for the sour final product. a quick 15-30 minute boil to reduce any DMS would be ideal. But your IPA-esque hop additions would also need to be greatly reduced because again the hop alpha acids have that mild anti-bacterial effect and after you spent so much time and energy keeping your sour mash at 100-120°F you don't want to kill it off with hops.

Depends on how you define "sour". It becomes a battle of semantics in the end.
Sour
adj. sour•er, sour•est,
n., v. adj.
1. having an acid taste resembling that of vinegar or lemon juice; tart.
2. rendered acid or affected by fermentation; fermented.**
3. producing the one of the four basic taste sensations that is not bitter, salt, or sweet.
4. characteristic of something fermented: a sour smell.**
5. distasteful or disagreeable; unpleasant.**
6. cross; peevish: a sour expression.
7. (of soil) having excessive acidity.
8. (esp. of gasoline) contaminated by sulfur compounds.
9. off-pitch; badly produced: a sour note.**
** Definitions are of note because they do represent how Brett beers can be deemed "sour", they produce acid during ferment (while not one that typically resembles lemon juice or tart), their scent can be from horse blanket,clove,band aid, sweat. Some might find them unpleasant ( i know i wouldn't want a Brett'd Helles, if i was just expecting a Helles), and typically if not meant to be in the beer its is considered an infection and thus poorly produced.

Its easy to see how they get tossed into the "Sour" pile because its a catch all term.

 

I have Los thought you could make a sour and a very hoppy beer and then blend to taste.

 

I don't know if it's been bottled but Egregious by The Rare Barrel is it!!

 

We'll save the "is bretty sour" discussion for later...
But as far as the sour mash goes, that's how trinity does their red swingline. They sour mash to the desired pH, and follow it up with a regular boil and ipa style hopbursting. Because you do all the souring prior to the hop additions it really doesn't matter how high your ibu's get during the boil. They finish the beer with brett and dryhop the final product. While the beer won't develop any further sour notes from the lacto, the brett will mature in the bottle. I have had some aged bottles though and they fell off like any ipa would. But the process itself works very well.

 

nice to know. A long boil and hops just seemed counter productive to me. But "hop bursting" makes more sense due to its just massive late hop additions thus making use of the shorter boil time and axes the bittering hops. But seems like a pretty cool 4.1% 100IBU beer.

And yes, the "Brett/Sour" discussion has been hashed and rehashed a dozen or so times it is beginning to feel a lot like "why is craft beer so expensive?" threads.