O'so Bottled Sours in 2017

Here's Levi: @FFGeuzeria

 

They're not the same beers. Plain and simple. O'so does not use what is becoming known as "Methode Lambic." They may use mixed fermentation or they may kettle sour depending on the beer, but they're not using a koelship, and they're probably not turbid mashing, both because it's difficult and time-consuming; these two aspects are essential to brewing in the Belgian lambic tradition, and while it's not essential to do so to get good beer, to me and my palate (and most of those whose opinions I respect), the proof is in the pudding, and beers made strictly in that tradition are generally better than those that take shortcuts.

I'm not saying O'so's sours aren't good (I quite like Arbre Qui Donne and Blood of the Cherry), but they're not as good as Levi's stuff, and objectively, they're not made in the same manner.

 

There is a lot more to it than that. The past releases used wort from the O'so facility, but the transformation from wort to a finished beer is where the difference lies. different barrels, different bugs, varying methods, and even geography all have an effect on the finished product. Both O'so and Funk Factory make some great beers but they do it in totally different manners.

 

To piggyback on this, the blending is where the magic is for these beers. Look at Tilquin, who don't brew a single beer of their own, and instead use wort from what some might call "lesser" lambic producers. They make magic simply through their blending of these disparate worts. Tilquin makes my favorite straight gueuze (not including one-offs), and they do it all through blending and aging.

I feel that I need to state that I know that O'so is capable of turbid mashing (they did it for Levi, after all), but I highly doubt that they employ this method in brewing their own sours mainly because of the time-consumption.

 

Funk Factory blended the beer while O'so brewed the beer. There is a big difference between blending a beer and brewing a beer. I also believe none of the beers, including collabs, were 100% beers from the koelchip beers as one koelchip a year would not support the qty released every year.

When I have more time I will explain the difference between what a blender does and what brewer's do....it's a huge difference and I don't have the time right now to explain.

 

Not sure if you're trying to be condescending, but I'll let that go.

I touched on the fact that Levi is a blender and not a brewer in my second post, the one directly above yours. I would argue that blending is as important as brewing when it comes to beers it this nature, and again, I look to Tilquin for evidence of that.

Also, they did more than one koelshipping.

Most importantly, I do not believe that Levi would lie about something he takes so seriously.

 

I would love to know which O'so beers are kettle soured and which were mixed fermentation.

 

AFAIK, the only thing they kettle sour is Infectious Groove. The large format bottle stuff is all mixed fermentation, I believe.

 

Typically the 750 ml bottles are barrel aged soured. I believe all their barrel aged sours use the turbid mash process. The 12 oz bottles are kettle soured. They had a grape infectious groove on tap only and they also have other kettle soured beers. They don't have their own koelschip.

 

I forgot about that Grape Groove beer. Not many kettle sours do it for me, but that was a really tasty beer.

 

Who do you consider to be " 'lesser' lambic producers?"

 

Just guessing, but I'd assume Lindeman's. They don't get a lot of respect, due to the sweetening on the back end. I love their Oude Gueze/Kriek Cuvee Renes, though.

 

Everyone who isn't Cantillon or Drie Fonteinen.

 

Could be. And I agree with you on Lindemans. The ones you've mentioned are very good, readily available and reasonably priced. I'm interesting specifically in the ones used by Tilquin that he considers lesser. And I ask cause they use Boon, Cantillon, Lindemans and Girardin, that I'm aware as they list these on the website.

 

Boon and Lindemans were who I was referring to.

Some would probably put Girardin in that camp as well, but I certainly wouldn't; 1882 Black Label is my favorite "shelf" gueuze.

And I have to say that I personally hold Lindemans and Boon in quite high regard (Mariage Parfait, Black Label, and Cuvee Renes are really nice stuff), but that I was speaking mostly to perception rather than my actual feelings.

 

This certainly flew under the BA radar...

 

Taplist/bottle sale list is out for the 10th Anniversary Celebration/Toys For Tots fundraiser is out. Lots of good stuff this year, as usual.