Wild Sam Adams Beers?!

Maybe to us but not to the majority of beer drinkers who have probably only ever had Lindemans kriek and think that's what lambic is.

 

If you're going to try to legitimize these Barrel Room beers as "wild ales" then I would certainly expect you to be able to legitimize their use of the word "lambic"...

Here's your opportunity to give us a reasonable explanation.

 

they use the "wild yeasts" soooooo....

this whole style debate is stupid. I am not a fan of 2 out of 4 of these beers. in the least. so it's not like I'm touting them, but you all are up in arms over nothing.

 

why??? that makes no sense. I never said their Raspberry Lambic was a traditional Lambic.... what is with you?

and are you saying the barrel room beers DON'T use the "wild" yeast strains?

 

I've had Stony Brook Red and American Kriek and they're certainly not "clean" beers as you seem to be implying.

 

I think I once heard somebody at a bar explaining to somebody else that lambics are called "wild ales" because they are weird and don't taste like regular beer.

 

well... kinda

 

Cranberry Lambic

I'm not disputing the brewing/fermentation/barrel aging methods. I'm disputing the results.

 

I like that definition better. More people would understand it.

 

oh, sorry I mixed up the fruit... haven't had that beer in several years as I absolutely hate it...

so is BRUX not a wild ale since it's not "sour???"

you have no basis.

 

Who said anything about "sour"? You're now only the second person to use that word in this thread besides the OP. You can't quote me when I didn't use that word.


Wait....who even said anything about Brux?!

 

...because all your basis are belong to us.

On a serious note, "sour" isn't the only flavor associated with wild yeast/bacteria - brett comes with fruity/funky flavors as well, etc...

 

so then what are the other "expected characteristics" you get from a wild ale that somehow these strains of wild yeasts produce in other beers, but when Sam Adams uses them, they somehow disappear???

 

I am aware, which is why someone could conceivably call these beers wild ales without them being sour.

 

but not without them being sour or funky or brett-fruity or ANYTHING associated with wild fermentation...which is what I think knifestyles is accusing the SA beers of lacking.

 

Their use of "American Kriek" may be their way of playing damage control for your above mentioned potential fallacies.

 

Except I've had them, and they clearly display "wild fermentation" characteristics. They're not Cantillon Gueuze, but they're certainly not "clean" beers either.

 

I think its a stretch to call these overly sweet beers wild ales just because they have some kosmic mother funk in them. My guess is they ferment each beer with non wild yeast and blend after. Considering the results, these beers are hardly wild. Kosmic mother funk is, but the others arent close.

 

Are you putting an emphasis on "American"? If so that makes some sense.

 

I've never tried them, just trying to get Knifestyle's point right...