Favorite Sour-style beer?

I never referred to it as a sour. Per the original post: 'Pick any wild ale, saison, framboise, kvass, oud bruin, lambic, gueuze, flanders red, gose, or berliner barrel-aged or not'

Saison Brett is listed as a Saison/Farmhouse ale on BA.

 

The topic reads "Favorite Sour-style beer?" Obviously, the OP isn't aware that Saisons and Kvass aren't sour styles.

 

Sam Adams Kosmic Mother Funk. IMHO much better than any other Flanders Red I've had.

 

You two are talking about two different kinds of kvass.

There is the yeast fermented one described in your link.

There is also a lacto fermented one which is typically thought of as something you'll find in health food stores. (But I believe it is also non-alcoholic from the versions I've seen but not tried.)

 

1. 3F Hommage
2. Cantillon Fou Foune
3. Cantillon Lou Pepe Kriek
4. Lost Abbey Veritas 015
5. The Rare Barrel Map of the Sun

Honorable mentions: RR Beatification, Lost Abbey DDG, and Cantillon Mamouche.

 

http://www.beeradvocate.com/beer/style/173/

Sounds like you're talking about Kombucha. For example, Imperial Stout + Lacto = American Wild Ale, not an Imperial Stout. Same goes for what you're talking about. If it's sour, it's not Kvass. It's mostly sweet and it tastes like liquid bread.

 

Right, but I can walk into the Health Food store nearest to me and find a bottle of a beverage labeled "Kvass" that was lacto-fermented.

It has a "tangy flavor" which could be taken for "sour."

Here's a receipe for Beet Kvass.

http://www.thekitchn.com/how-to-make-beet-kvass-cooking-lessons-from-the-kitchn-193756

In other words there are two beverages labeled "Kvass." One is "tangy" the other is not. One has no alcohol at all the other does. In some stores it would be easy for someone to pick up one thinking they had purchased the other.

 

I agree with the first comment on that site. "...kvass relies on the addition of yeasted grain bread, like rye, for fermentation. This recipe is more like watery, lacto-fermented beet juice."

Exactly! Or it's more of a beet kombucha. That's not kvass!

 

I'm not disagreeing with you.

Simply pointing out that with two different beverages being labeled "kvass" its quite easy for someone to be confused if they just pick up a bottle of one.

 

That's true!

 

- Oude Tart w/cherries was fantastic
- The hoppy sours series from Almanac has been a nice surprise
- Brett C from Prairie was my favorite offering from them this past year

 

+1 for Cuvée des Jacobins Rouge. Phenomenal beer, in a league of its own.

Liefmans Goudenband is also a fantastic beer, albeit only lightly sour (at least in my opinion).

 

Russian River sours...all of them.

 

VSB
LPF
Chez

 

Any fermented beverage is going to have alcohol, albeit it may be a very low amount. Hell, my sourdough starter has alcohol if I leave it in the fridge for a week. It's just a question of degrees.

 

You sure? My understanding is lactofermentation produces lactic acid only and it takes yeast to produce detectable alcohol, as in sourdough bread.

 

I will eat my words as the answer is apparently "sometimes." http://www.sigmaaldrich.com/technical-documents/articles/microbiology-focus/lactobacilli.html Only some lactobacilus create alcohol.

But I have definitely read of Berliners produced with 100% lacto. But I think the commercial Lacto's from Wyeast contain yeast (site was a bit unclear).

 

De Gardge makes some good sours.

My pallet is still in it's infancy though.

I need to try some of those cantilloons.

 

Sounds as though there's more complexity here than both of us realized.