In the last year or so I have started trying various sour beers. So far, I like them. I found a good store carrying 3 fonteinen and hanssens, so I bought a couple. After trying both I was not entirely impressed. I found them overly fizzy and not really that sour. I have enjoyed in the past rodenbach grand cru, RR stuff, LA stuff, and cuvée des jacobins has been very tasty. I have a few Cascade beers on the way and am hoping they are what I've heard. This leads me to the following questions.... 1. Is the 3 fonteinen a good representation of how gueze sours are? 2. With age can gueze and krieks loose the fizzy feeling and gain more sour flavor? 3. Would harder to get versions like the golden blend and cantillon sours have these same characteristics? Of course with how highly rated the Cantillon is I am interested in trying it, but with how difficult it seems to be to acquire, I wanted to ask these questions before trying. Thanks
1. Yes, though I find it on the dry side for the style, which I like. 2. Not exactly, certainly not to the extent that you're probably looking for. 3. It's more about personal preference and the brewery. You'd probably like Cantillon and Hanssens more than 3F based on what you've said. It sounds like you prefer more acidic and more acetic flavors. I would bet you'll like the Cascade as well. I would try the Bruery sours if you can get any.
I have not had many sour beers (grand cru once), what would anyone suggest for someone looking to try them?
1. Most people believe that Drie Fonteinen gueuzes are very good representations of the style. Many think that Armand is probably the best blender in Belgium, and therefore 3F gueuze represents some of the best lambic blends you can find. Having said that, other respected blenders have different styles and are still considered good, and this includes Hanssens, Tilquin, Girarden, Boon, Cantillon, etc... 2. With age, lambic can certainly become more sour. But it could change in other ways, and might not become more sour. The "fizzy feeling" is the carbonation, which is sometimes high in lambic due to bottle conditioning. Fizzy or active carbonation is generally considered appropriate to the style, something that can help "carry" the acidity of lambic. 3. The harder-to-get blends will certainly be somewhat different than the regular "Oude" versions these blenders put out (that's the point!), but it's not necessarily like these are "better" versions that will be less carbonated and more sour. The regular blends should be plenty sour. Also, just because Cantillon is harder to get than Hanssens or 3F doesn't mean it's better.
If you don't want it to be so charged (fizzy), you shouldn't be getting gueuzes. Gueuzes will be highly charged by the way they are made (mixing old and new lambic). If you are looking for something that isn't so charged, you can get a regular unblended lambic. Hanssens Oude Gueuze and Jacobins Rouge are two of the most sour beers imo. 3F Oude Gueuze, Rodenbach, most RR, and LA stuff will be less sour. Even most Cantillon will be less sour.
Thank you for the input. I know I really like the flavors from flemmish red style. I really like jacobins rouge and the oud floris from Avery. I liked the favors 3F stuff, but the carbonation was just a bit off putting. I will still continue to try any beer put in front of me, but may hold off on some of the harder stuff to get in the states. Thx
Good God man... You are describing Lost Abbey Cuvee De Tomme! It is precisely what you are talking about but doesn't need age to become flat. De dolle special reserva is a must as well.
