Epic Sour Tasting -> Tips?

this is kind of off topic, but does anyone know if Mother Funker is bottle conditioned? I read it had low carbonation and I was wondering if holding on to it for a while longer would help.

 

We had a fun sour tasting a few weeks back and I cut up cucumber and made cucumber water as a cleanser. It works and tastes good

 

I would have to say that I had some stinky Roquefort, sardine pate and some some nice cheddar for pairing at my sour/saison tasting 2 weeks ago. The cheddar and sardine pate (sort of to my surprise) paired so amazingly with the sour beers. The funk of the cheddar was really enhanced by the sours and went well with all of the beers. The sardine pate with things like 3F Schaarbeekse Kriek and HF Mimosa was sublime, it tasted like a really nice fish entree that was cooked with a fruity/citrus sauce, very cool. The Roquefort overpowered a lot of the beers but was nice with the funkier lambics. Sardine pate and cheddar paired at the same time with Rodenbach Vintage 2008(maybe 2009) was the best of the night, tasted like an entire meal and all of the flavors just blended into something that seemingly came from the heavens. If you don't like sardines, a smoked salmon pate always works. We also had some spicy cured meat and that was tasty too.

I bought mildly flavored crackers/flatbreads to eat the dips/cheeses with and those pretty much worked to cleanse the palate throughout the night. I was pretty much snacking constantly so my palate didn't get fatigued at all after 18 beers.

 

I would not want to be your stomach the next morning....Ive done this its an awesome time.. well till the next morning. Lots of water and crackers.

 

Start the session with some miracle fruit....

 

Finish with a big stout (or two).
Sour tastings are awesome but leaves your stomach pickled....

 

Now that's just cruel. I see what you did there...