I recently tried the 3 namesake beers from “Brasserie Artisanale et Didactique du Flo” – all 3 of them were infected, 2 of them beyond the point of being drinkable. I looked through the other ratings & quite of few of them either mentioned their bottles being infected, being sour or having notes of brett. This got me thinking about some breweries who consistently release beers who are flat, infected etc. Some of these sell because they have the reputation of being incredible when not suffering from issues like some Lost Abbey beers or arguably Fantome. Others sell based upon the appeal of being very weird like Freigeist or once again Fantome, train wreck appeal like White Birch or because they make the infection work in their advantage, arguable BFM. There are breweries who release nothing but infected, failed, undrinkable stuff. No occasional hits, interesting stuff etc. just plain bad. Breweries like Gaverhopke, Authentique, Danny, Pakhuis etc. I am certain that many of you can name several small local breweries who fit the profile. This is about breweries, brewpubs etc. who continuously make – often for many years – batch after batch of infected, rancid, flat or over carbonated muck. What is their logic, how do they justifies to themselves the fact that they are doing this? Do they honestly think that these beers are any good? How do they keep going, certainly no one is making repeated purchases? Some people back them up because they are small, “artisan” business and so forth but that cannot be an excuse for making something so nearly objectively terrible? This cannot be a question of preference can it be? How many people like the taste or rotting yoghurt etc? Thoughts? Ideas? Opinions? Do you think that I am unjust, mistaken or wrong? …?