I found out I like sours.

Um I wouldnt recommend sours in a growler. I hate sours if I have more than a pint, honestly. I hated sours for a good 2-3 weeks after I drank an entire 750 mL bottle of Jolly Pumpkin La Roja. stick to small bottles or share.

 

Apologize to your wallet in advance for what you are about to do to it . . .

 

Go pick up a bottle of Ducheese du Bourgogne!

 

Welp, ya fu#ked up now.

 

You live in Southern Ca....you can find Cantillon if you know where to look....I haven't found any Fou Foune, but I've bought Rose de Gambrinus, Lou Pepe Kriek and Framoise, Iris, and a couple others.

 

Clems......always miss it....

 

Disagree completely. Sour/Tart is a totally different flavor profile than horesblanket/funk. I'm tired of people lumping them into the same category. Sure, its possible that he might happen to like both, but they aren't similar. Sour is largely a factor of lactobaccilus, Brett/funky beers are largely attributed to Brettanomyces Bruxellus.

 

Its the difference between Brett and the rest of those little guys. Brett gives it a tart grassy citric thing, where as I think lactobacillis gives it a nice lactic sourness.

And i couldnt agree more.

 

inb4"ifeelsorryforyourwallet"joke

edit: too late

 

Had Founders FMB (750ml/9%) followed by a 2010 La Roja (750ml/7.2%) on Sunday and I haven't drank a single beer since! Heading out to replenish the fridge tomorrow though!

 

Its a great beer, and probably the most sour of JP's beers that Ive had. Most of their beers are funky, not sour. I do recall Noel de Calabaza being tart, funky, and sour (which doesnt happen very often anymore with the obsession with 100% Brett--Brux, Sanctification, Liopard Oir--which gives it funky smell and a tart lemon and grassy type thing.

 

While I do love sours (especially something with a strong lacto note), there is nothing I appreciate more than a great Brett beer. (It's sad that a beer named Brett Beer was so damn lacking. Get on that NB/LA!) La Roja was my first Jolly Pumpkin but I already have plans to purchase more based on that experience. Sounds like I'm headed in the right direction.

 

Going from Tart Lychee to La Folie is a really, really bad idea for a sour noob. Tart Lychee was just like it's name says, tart. La Folie is mouth pucker sour. Not saying anything bad, I like both (hell, I brought home 2 bombers of La Folie and a 32oz growler of Tart Lychee when I went to SC), just a word of warning to the OP.

 

Although the flavor profiles are different they're not completely unrelated. Almost all sours including Gueuzes and lambics have some Brettanomyces in them. Granted it's not the main flavor profile of the beer. It's really all a matter of the proportions of how much brett and how much of the 3 compound proportions of the brett that lead to the different flavor profiles.

 

My wallet is sad that I love sours so much......

 

It seems more unusual to me when people don't like sours. They could be off-putting if you drink them expecting a typical beer, but to me most sours seem more crowd-pleasing than the majority of hoppy IPA's and DIPA's.

 

This. Even my wife, who detests beer, will grab a sour out of my hand to drink some of it herself. As long as you know what you're getting into, I dont know how to not love these beers.

 

I found out I like turtles.