Poll: Do you like sours?

I like sours and I find myself liking the dry hopped sours even more.

 

The complexity of a great sour is something magical. The many layers of flavor don't happen as often in other styles of beer. That being said, some of the lambics if had have been so acidic I can barely drink them.

 

I like sours but only in small quantities. 2 - 4 ounces is plenty for most of them.

 

I'm always curious what styles this encompasses. 'Sour' is as much a style as 'sweet'. Brettanomyces isn't 'sour' but I assume anything with it is lumped into that category. Always confused me. We have beer styles for a reason.

And ya, I like 'em.

 

I used to feel similar to the OP but over the last 1.5 years I've started to acquire their taste more and more and now I love them. Would almost rather have a sour than any other style.

 

I'm a huge hop head and love big stouts and Belgians. But sours are what I consider the most complex and special beers made. I don't consume them often due to the availability and price, so when I do, it's usually for a special occasion.

 

I love La Folie, but as sourness increases above that relatively low level, my "appreciation" of sours takes a nose dive. Love Child No. 5 made me struggle to try and finish it. I failed, the final third was a drain pour.

 

I love "simple" style sours like Berlinner Weiss and Gose but that's about it. I don't particularly care for saisons or funk so many of the more complex and revered ones are generally not up my alley.

In truth I haven't sampled enough of the fancy ones to really solidify or justify that opinion, but the cheapskate in me leaves me content to not travel too far down that road. I already spend too much money on beer

 

Shout out for Belgian Sours!!!! Who don't love Cantillon and 3 Fonteinen

 

I like to drink a sour now and again. I always need another beer after because they leave my mouth a little to dry but they are still enjoyable to me.

If you don't like them that is one thing (In my opinion thinking that because you like Craft Beer you can't dislike a style or specific beer is a huge misconception) but if you are having a hard time tasting additives or flavor profiles ask yourself this.

"When I tried my first IPA could I distinguish the different hops?"

Sometimes it's a matter of exploring time and time again with your palate until it happens.

No matter what the case may be just keep enjoying and exploring the craft beer movement.

Cheers!
Matt

 

Don't try wort before it goes into the boil then, it'll cause you an agonizing demise.

 

i've tried sours and I've come to the realization that I can't stand them

 

No doubt. I've had them range from sweet with little tart/sourness (Monk's Cafe) to strip the enamel off your teeth sour/acidic (Upland Kiwi Lambic comes to mind). I like the sour to be assertive, but not drown out the rest of the beer. I think that's probably why I like Cantillon and Drie Fonteinen. Even when they are very sour, they still have a complexity behind it that makes it worth drinking.

 

Mostly a huge fan, exceptions being the tooth enamel stripping super acidic sours and poorly made kettle sours.

 

I'm pretty new to the style. I do really like saisons, brett beer and berlinerweis though.

 

I truly enjoy many different sour styles: AWA, Kriek, Lambic, Gueuze, Flanders as long as they are well crafted by the brewer.

 

I've only had a few beers in the sour range I guess: Boulevard's Saison Brett, Love Child #6, & Duke by Fairhope Brewing (Ala.). That being said, I'm enthusiastic. With a few more brews under my belt, I may attempt a home brewed version.

 

I voted that "I dislike most sours" but Duchess de Bourgogne is amazing. There is a reason some classics persist.

 

This was the last style I decided I like. My problem is that I like high level sours and am too cheap to drink them often.

 

I enjoy them a lot, although "sour" is pretty vague. It's almost like asking people if they like dark beers.
They range from faint tartness, to funkiness with a kiss of acid, to full-on puckering. That doesn't even factor in different types of fermentation, yeast, aged vs. kettle, etc.