New Glarus Brewing (2018)

I don't think they're trying to deceive either. I'm really just curious since there is an obvious discrepancy somewhere there, and I want to know how it is they end up that way (sweet and barely even tart, plus no funk at all) if they're spontaneously fermented. I don't think they need to be blisteringly sour (I wouldn't like them as much if they were), but since all those beers are allegedly spontaneously fermented in the same environment, I don't know what accounts for the difference. I wasn't trying to be hostile or anything asking that question.

He said, missing out on the irony of posting such a comment on a beer enthusiast website.

 

Here's a link to an interview from May 2009 that gives some insight into the fruit beers, but not that much as Dan's brewing process for them was (and still most likely is) a closely guarded secret.

He says his inspiration for them was Liefmans and Lindemans fruit beers.

https://brewpublic.com/brewpubs/interview-with-new-glarus-dan-carey/

 

I read somewhere that the fruit beers (serendipity, etc...) are pasteurized before the yeast/bacteria are done fermenting all the sugars. So they finish with a high final gravity and a lot of unfermented sugars (sweetness).

Maybe the others (wild sour, R&D vintage, etc...) are fermented with the same open process but allowed to reach a very low final gravity so that all sugars are fermented.

IDK... just a guess

 

I cracked a smile, and that username put it over the top.

Anyway, I would love to know more as well. Thanks for the addtl. input as well above two posters.

 

I found where I read it... turns out is was from this site and referencing a 2008 podcast:

https://www.beeradvocate.com/commun...beer-clones-help-me-solve-the-mystery.102537/

Towards the bottom of the first page

 

Has anyone heard any rumors on what the 8/11 R&D release will be?

 

Check out the 2nd post on the prior page.

 

I'm guessing you mean Monroe - here are a few places that are very close to each other worth checking out:

https://panchoandleftysgrill.com/

Great food, and a pretty good bar with decent taplist right next door

https://www.facebook.com/BartelsCoTap/?rf=103614599985405

Across the square another great bar worth checking out:

https://www.baumgartnercheese.com/?SID=ok4fd3pn06v9kfi454hika5e02

 

Just got off the phone with NG and the fruits are actually a new style called "Sweet Sours" designed for chicken nugget dipping and reduction into sauce for certain American-Chinese dishes. You guys weren't drinking them were you because that would totally be wrong to the style.

 

This is exactly how the whole "sours" thing gained steam. People looked to take advantage of folks who didn't know the difference between fruit beers (what these NG beers actually are) and sours (which get more hype on the trading scene)

 

Somehow I feel like I slipped into a Dark Lord Day thread, sans the fictitious metal bands.

 

Puckered Taint
Tongue Exploder
Acid Blood
Shit Kriek

 

Oh shit that's good! Up Shit Kriek without a Mash Paddle.

 

I knew there was something specific I had in mind in regards to other spontaneous fruited lambics that were not really funky or sour.

https://www.beeradvocate.com/beer/profile/47/2426/?ba=Sabtos#review

http://brewery.no/en/products/boon-kriek/

 

Spontaneous beers do not necessarily yield a tart/sour beer right away. The yeast responsible for most of the acid production is Pediococcus, and it generally needs quite a while to produce acid. It's possible that these are sour/spontaneous/wild beers that just haven't been matured for as long as other acidic beers or they're blended to highlight the fruit without the acidity. If you're interested in learning more about why beers are sour hit up http://www.milkthefunk.com/wiki/Main_Page. I have a hard time believing a brewer as talented and proud as Dan Carey would sign off on a beer being labeled as "spontaneous" if it weren't rightfully so. I realize I'm a tickle late on this whole sour/tart/wild/fruit train, but that's my take on it.

 

Yeah, I am aware what goes into the process of making beer sour. I do think it is most likely that they just pasteurize the beers before they begin exhibiting too many of the funkier characteristics of Pedio and Lacto (which are bacteria and not yeast, to be specific). All NG beers are pasteurized, so I guess I should have thought of that sooner. Even young lambic is fairly sweet since it still contains unfermented sugars. Occam's Razor and all that.

 

I wasn’t aware of any pasteurization! My mistake on the microbe mixup. Maybe the complexity of the process should lead to a new style or at least sub style.

 

Yeah it is unfortunate. That's why the beers don't change with age beyond oxidation. I believe the sour/funky R&Ds are pasteurized and then re-dosed with yeast/bacteria to allow them to change, but I'm not certain on that. Everything else is definitely pasteurized.

 

Getting a Kriek for the R&D! I'm way more excited now.