Sours: Help for Noobs

Definitely not trying to be a dick here, but sour beers are not new by any means. I'm pretty surprised you didn't mention Russian River or Lost Abbey, who have been doing them for longer than the rest of the CA breweries you've mentioned. CA isn't revolutionizing sours any more than any other state (a few examples: Ale Aopothecary, De Garde, and Logsdon in OR; Crooked Stave and Casey in CO; New Glarus and Funk Factory in WI; Allagash in ME; Jester King in TX; OEC in CT; Plan Bee and Southampton in NY; etc.). I still maintain that we need to first master sours like Belgium before we can innovate, and to be frank, most places in the US aren't close to that level yet.

Also as others are saying, sours are cost-prohibitive and that will keep them out of the mainstream.

 

I think sours are becoming a lot more main stream in the craft community, however I do agree with Sponan that price greatly inhibits their rise to a better seat at the table. I personally love sours but do not consume them in near the quantities I do good IPA's and stouts just for that very reason. Look at RR for example. A bottle of PtE costs on average $5. A bottle of most RR sours on the other hand go for $12-$15 per bottle. Now I understand a lot more time, effort, and work goes into producing a sour but most people I know just can't afford that price tag, no matter how good the beer may be. I have a good friend who's wife curses me every time she sees me because I introduced him to sour beers. I also agree with THANATOPSIS that by and large, most brewers here in the States have not mastered the sour like their counterparts in Belgium with the exception of RR, Lost Abbey, New Glarus, New Belgium, Allagash, Cascade Brewhouse, Logsdon and The Bruery, who are making great strides, as well as Crooked Stave, Jester King, and to a lesser extent Funkworks and Funk Factory. I think this is something we will begin to see more and more from different breweries in the future. Look at Stone and their recent release of "Enjoy After".

 

As others have said, price is the major issue here

 

Just grabbed my first sour to try tonight (Rodenbach Grand Cru) to share with a friend who's also a sour virgin, but I'm not sure how I should drink this. Chilled? In a tulip glass? Other sours a newbie like me should try? Also, if anyone could provide a primer on what I should I be looking for when I taste it, I'd appreciate it!

 

First, be sure to decant the beer carefully so that you don't agitate the sediment that may be on the bottom of the bottle. Sediment can change the flavors a lot if you get that yeast in your glass.

Second, a tulip is almost always a good choice for something you've not tried before or when you're not sure.

Third, temperature should be about 45-55 degrees.

Fourth, look up the beer in the database and click the link to the style description where you'll find a description of what to in general. You'll also find a list of avaialble similar beers. (And a listing for types of glassware, foods you might like to try and pair it with, etc., etc.) Sorting the Grand Cru reivews by top reviewer and reading some of those will give you a good sense of the flavors, etc.

Fifth, a good, reasonably inexpensive Gueuze to try is the Lindeman's Cuvee Rene.

Sixth, enjoy!

 

My first sour was la folie, so if you can id grab one. Also I believe I liked la Merle when I first started my sour kick.

 

In my opinion, I prefer to start a little chilled. As its their first time, it will start off a little easier to drink and as it warms they'll pick up on more of the flavor profile without being overwhelmed. Definitely drink from a glass that will give you those big aromas as you are sipping.

Its been a while since I've had Grand Cru, but I remember big oak, cherry, vinegar and some dark caramel.

 

Just start with the known Belgian types, with reasonablely priced beers noted:

Flanders Red (Rodenbach)
Oude Bruin (Goudeband)
Geuzue (Cuvée Rene)

All are tart bordering on sour. If you like those, you can move to the American sours, which tend to be more sour.

I usually take the bottle out of the fridge about 15 mins before I pour into a tulip-type glass or large wine glass. It'll warm up as you sip it. "They" say to take three sips to acclimate your palate to the acidity. You'll notice acidity, red fruits, vinegar and oak in the Rodenbach.

 

First: Excellent choice for your first sour!

Second: The correct answer for basically any beer is-- Tulip Glass

Third: I, too, like to start pretty chilled and see how it develops over a little bit of time.

Fourth: A word of warning. Flanders Reds are not for everyone; they have a very distinct vinegary aspect to them. So, if you don't like it, don't give up on sours. Just try a different type.

 

Don't force yourself to like something...

Rodenbach is a great Flanders Red Ale and easily one of my all time favorite breweries. As far as I am concerned everyone should drink more Rodenbach.

The "sour" thing, is an extremely broad brush in which to paint, so take that in mind, and you are starting off with the right one.

 

I have only dabbled in sours, but recently fell for Stone's Reason Be Damned. Can someone with more sour experience who has tried this beer recommend something similar?

 

Apologies for stating the obvious: sour isn't a style any more than hoppy is. (I'm avoiding "bitter" to sidestep any confusion with the English style.) Even within the Belgian field, a Flemish red or old brown is quite a different animal than a lambic. I might very loosely analogize it to, say, red wine. They're substitutable as far as when I'm drinking them, but otherwise very distinct, with different ingredients, processes and ingredients. I'm just saying, don't be put off by the whole category if the first one or two of a particular type don't chime with you. Also, even long-time beer geeks don't always warm up to 'em -- an acquirable taste, rather than an acquired one.

 

When I see you guys talking about "Sours" are those the same as "American Wild Ales". If so, is there a fairly easy one to find so that I can try that style? If not please explain to me what "Sours" are with an example I may have heard of.

Thanks,
CP

 

This may help ya

http://www.beeradvocate.com/beer/style/171/

 

My understanding is that AWAs are just one of several styles that fall under the category of 'sours'. Berliner Weisse would be another, as would geuse. Someone tell me if I'm way off base.

 

I'd suggest trying any of the following

Rodenbach Grand Cru
Cuvee des Jacobins Rouge
Lindemans Cuvee Rene
New Belgium La Folie
Jolly Pumpkin La Roja

and since you are in Minnesota, I'd look into trying some of the sour beers from August Schell, as they are fairly reputable.

Styles you could look for

American Wild
Gueuze
Lambic
Lambic - Fruit
Gose
Berliner Weisse
Flanders Red
Flanders Oud Bruin

Just remember, you don't always have to like sours at first or at all, they are definitely not for everyone.

 

Wild ales are one type of sour. They're called wild because of their use of wild yeasts.

 

Ok, so I was partly correct.... American Wild Ales are considered "sours" but so are:

Gueuze
Lambic
Lambic - Fruit
Gose
Berliner Weisse
Flanders Red
Flanders Oud Bruin

I didn't know Schell's offered a "sour"

 

They have at least four.

 

Please don't let anyone tell you that duchesse de bourgogne is a good "beginner sour." If my first sour tasted like vinegar and was made with intentional acetobacter I would have never touched another one again.

As the first response mentioned a good "first sour" is something like La Folie although depending on the year it is pretty freaking up there in terms of its overall sourness.