Night Shift Sours Infected?

All I know is I want more of that Sour Mosaic. Was awesome. Same with the weiss beers I really like.

 

Particularly with the Mystery Weisse complaints, that would be my thought. The combination of fruits in that particular beer made it a sort of silky, buttery, sweet blend that I just couldn't handle. I've never found that in any of the other NS beers, though; there have been some misses for my palate (Havana comes to mind), but they're all well-made beers.

Very glad to hear about the new lab program - my biggest fear is that a big stout will explode in my cellar and wreck the light colored carpet.

I had one a few weeks ago; it's never been my favorite Art beer because it seemed a little too one note and confused, but I never thought there was anything soapy or wrong with it.

ISO: Art 18

 

Guinevere was by far my favorite of the Anniversary beers. Just so tart and juicy. Wonder if I can sign a waiver for a few bottles

 

The anniversary party was great. Loved the Mariposa!

 

The beautiful thing about their beers is everyone seems to have a different opinion and responses to them. I thought Somer was the best of the 5 this year and that Ever took a step back when they dialed down the acidity from 2013. Just goes to show that to each their own

 

Just wanted to echo some other comments about how great some of the beers at the third anniversary party were. Guinevere is my new favorite sour of theirs so I hope they have plans to brew it again. Same goes for the El Lechedor which is just scarily drinkable and could, I think, be legitimately marketed as an actual dessert. Great job on the pilsner too. Not much of a Belgian fan (I know, I know...) so no comment on that side of the lineup.

Looking forward to digging into my bottle of Picasso this weekend. Best wishes for an even better year 4 guys!

 

I've only had one of your beers once. I was fortunate to have a pour of Somer Weisse from a random person at Jester King's Funk and Sour fest back in 2013. It was excellent. What I wanted to say though was how impressed I am by your involvement in this forum. I think it's great when Breweries are honest and an active participant in discussions. Cheers!

 

per NS's Facebook page, the full line of sours is on sale today at the tap room. Hopefully not the last chance to get Somer Weiss...

None of this is a joke. Huge supply of leftover Sour Futures bottles on sale today at 3pm! $12/bottle, limit 5 bottles total/person; Ever Weisse & Somer Weisse limit 1/person; Cape Codder Weisse, Mystery Weisse, & Mainer Weisse limit 2/person. We also still have Lancelot & Mordred bottles, plus plenty of Year 3 cellared specials on draft.

 

the bottling problems with guinevere was the only disappointment for me yesterday - because it was so delicious! i probably would have considered dragging a mule along to get double the allotment...

lechedore was pretty awesome. mordred was pretty good, tho i ultimately passed on a bottle. i guess maybe i was just too sad that guinevere wasn't transportable, plus realizing i totally missed out on lechedore bottles a couple months ago. lancelot was ok, but honestly tasted (and looked) more like golden grapefruit peel and juice rather than blood orange.

cape codder weisse did seem to have a popcorn note, possibly buttery and indicative of diacetyl, but it was light and in fact kinda worked with the beer.

 

just drank a Mainer Weisse last Friday night, it was delicious and amazing, no issues whatsoever.

also, I'm not a homebrewer or anything, but the presence of diacetyl doesn't mean it's infected, does it? I thought beers with lacto in them can sometimes produce diacetyl-like characteristics that will go away in time, especially if stored at warmer temps, no? see: Crooked Stave a couple years ago

 

pedio, not lacto. and it's not an infection, it's just a phase pedio goes through and is cleaned up by brett after a few months in warm conditions

 

ahhh ok, thanks for clearing that up, Nic

 

Thanks for the quote.
For the sake of clarity, I would not comment one way or another on another brewery's beers and potential diacetyl levels in their sour beer program. My comments were strictly related to our own barrel-aging and sour beer programs at Cambridge Brewing Co. I have indeed tasted diacetyl and other off-flavors in sour beers, and I was specifically referring to our own methods. That said, the microwave test to volatilize diacetyl does work like a charm.
Cheers!

 

Personally, the 1st batch of Ever Weisse was my favorite. Maybe because it was one of the first sours I ever had and it opened my eyes to style or perhaps may palette has changed, but I've felt the past two years I thought the tartness was toned down and the fruit hasn't come through as much.

 

I actually think the opposite. I think toning down the lactic acid a bit makes the fruit pop more and makes it more drinkable. Last summer I finished a bottle of Ever Weisse without popping a tums immediately after. +1 to Nightshift

 

They changed the recipe a bit so it would not be as much of an acid bomb. Both versions are great. If you want something more fruit forward the newer batches will be very satisfying. But if you are a sour head like me, the older batches ('13) were off the chain