Sours - The Tarter The Better?

Acetic acid (vinegar) above a certain threshold is an off-flavor for me (and most gueuze makers). Also butyric acid when it starts to get into dirty diaper range. This is often the result of too high temperatures/too much oxygen. That being said, I can dig tons of lactic acid. Certain vintages of 3F Oude Geuze and Kriek have been some of the most sours beers I've had but with cleaner lactic sourness.

There are a lot of American sours that reek of acetone and vinegar that plenty of people seem to enjoy though.

 

Like everything it needs balance, no point in just being sour of the sake of it.

 

Sour is good, balance is better.

 

I like them both ways. Wicked Weed produces balanced Sours and to this point, shy's away from Tarty Sours. I talked to the head brew master about this and it is a conscious decision based on what he likes. But, I will go out and purchase Tart of Darkness or Apricot Sour from Cascade which tosses the tartness off the chart.

It's all great in my opinion!

 

If I'm drinking a whole bomber or 750mLs I'd rather it be more balanced. I remember a few years ago I couldn't finish a bottle of La Folie because it was too sour. I also like the funkier sours, some are too "clean" tasting for me.

 

This is so true. I like my "Sours" to be balanced with a sweeter finish and a diverse aftertaste. I mean what's the point of drinking Lemon Pith Stomach Bile? Unless you get off on that kind of thing.

 

A sour beers rating on BA is strongly correlated with it's sourness level.
Ratings of sour beers are the ones I trust the least on this site.

 

I think the whole draw to a sour beer is the pucker... if you don't pucker then is it really a sour? Its a specialty beer no doubt, and sours in general aren't something that I drink frequently. When I have a craving for one though, I want it to be sour!

 

I'm still learning to appreciate sours, but I've found as many have mentioned here; I'll take a balanced and complex sour over one that is a one-trick pony with intense sour notes. I've found a similar feel for chile beers.

 

It shouldn't be one dimensional (all sour with no other interesting beer qualities), but I am very happy with many of the well done very sour ones.

 

Many years ago, I spilled vinegar on my kid's dirty diaper. I did not feel the desire to taste it, so I would agree with your limits. It is all about balance...although variety between producers is also important depending on what you feel like that day.

 

I like your stomach bile description. That's what la folie was like for me - sour bomb with notes of throw up. On the other hand I am currently sipping on a lost rhino exesus sanctum (sour peach beer). Pretty darn good! Slightly tart with some funk and other flavors. Lovin it. Still a little champagne like dryness that is not really my cup of tea but it's tasty enough that I would buy it again even though it's pricey.

 

I kind of disagree but I see what you mean. I think the whole draw to a sour beer is the complexity that can only be achieved through fermenting with wild yeast, barrel aging, blending, etc....and to me, spontaneous fermentation provides a quite enjoyable flavor that is much more that just sour if done right.

 

I'd like to say that I don't like drinking liquid Warheads, but I do... I find my myself disappointed when sours aren't "sour." I just cant help it. I know its not proper.

 

Mild tartness works the best for me. Firestone makes the perfect sour IMO. What does disappoint me is when it is a Fruited sour for example the Blueberry Almanac and over tart, no berry flavor whatsoever.

 

There is good sour beer that ranges from moderate sourness straight into intense acidity so I would disagree that the lower the ph the greater the beer. If all you want is lactic acid with a beer delivery system you might as well crack open a bud a add lactic acid.

 

Unless it's bourbon barrel aged.

 

I love that one, its one of the best American sours I've had. Its just the right amount of sour, balanced by an equal amount of funk with a hint of fruit. Another I love is Le Terroir, its not as sour as La Folie, and I absolutely love these hopped blonde sours that we are starting to see. Wicked Weed made an amazing one called Capricious a few months back, I would mug an old lady for another bottle of that.

I agree with most that La Folie and The Bruery sours are too sour, I still enjoy them but they don't impress me like the other beers I mentioned.

 

With Coffee.

 

Sounds like I need to get my hands on some wicked weed! And I will agree with you that exesus sanctum is the best sour Ive had too. But I haven't had many