Low key/mild sour recommendations

Monks Flemish, Dissident, Karl Strauss 24th Anniv.

 

I would try just about anything else you can get your hands on. Tart of Darkness is a bit weird. Even though my favorite styles are sours and stouts, I don't seem to enjoy the sour stouts.

 

Liefmans Cuvee Brut and Goudenband are great starter sours, in my opinion. I have used them to introduce more than one person to the world of sours.

While I agree with FremontBar that The Meddler is a great beer, it may be a little challenging -- and hard to locate. But it also may be quite accessible to someone who likes oaked wines -- it is very strongly oaked. It was well-received when I brought it to a party with mostly wine drinkers. Deschutes The Dissident is another that went over well with wine drinkers.

Since you have access to beers from The Bruery, consider their Berliner Weissbier, Hottenroth. It is not overly sour, but incredibly nuanced, and one of the most complex low-alcohol beers I have ever had.

Also, if you like really tart beverages, but are unsure about sour beers, grab a 375ml bottle of Oude Gueuze Tilquin à L'Ancienne or Lindemans Gueuze Cuvée René. Both are super sour, but in a surprisingly accessible way. And neither will break the bank.

 

I paid 20 dollars for an oude tart fro brewery once.... 6 of us poured it down the drain.



Try la folie (more affordable) or some of the awesome belgian stuff.

 

I agree with most of this post, at least what I quoted

 

JP Oro De Calabaza or Bam Biere (pretty much any JP beer really).

If you can't get them, trade for them. Most should trade for locals.

Avoid Monk's and Duchesse, they're both pretty acetic.

 

They may be acidic, but I think they're a better starting point than Tilquin or Cuvee Renee.

 

There is a difference between acidic and acetic. Acetic describes something which contains acetic acid which is what gives duchess and vinegar that vinegary flavor. It is produced by acetobacter. Acidic is something with a low ph that will taste tart and sour. Technically all acetic liquids are acidic, but not all acidic liquids are acetic. What produces the tart, sour, lemony flavors is usually some strain of lactobacillus. That is why you can have a sour beer with no acetic qualities such as a good Berliner or gueuze

 

Thanks for the assist! Saved me 3 minutes!

 

Haha I don't know. Technically the Duchesse was my gateway to sours and it couldn't have been a worse experience. Thankfully I had a chance of trying Oude Tart before completely swearing off sours for life.

 

Awesome thanks for the info!

 

Sanctification if you can

 

If you can get your hands on any temptation, it has a nice sour element, but it isn't one dimensional, or a sour bomb. Really great representation of the style

 

Duchess, Monks, Rodenbach.

 

The two or three people who replied that they dumped a Duchesse down the drain make me sad

 

How could I forget Oude Beersel Kriek! Not aggressively sour with a nice sweetness and oakiness to it. Find it and try it!

 

Alucard Right now both Lips of Faith Kriek and La Folie just hit Shelves in the Phoenix area in the last week.

Also check out AZ Craft Beer lovers on Facebook as there are many people who do tastings and share beer in the Tempe/Mesa/Scottsdale Area.

Finally let me know next time you want to Drain Pour Tart of Darkness...i'll be right there as im down to only 6 bottles...

 

Blue sunday sour from New Holland was great.

 

Cuvee Rene