Sour Beer Trending UP

I'd be okay with that.

 

Sour barrel aged beers are trendy I hear. Sour makes me think of a bad batch of beer I brewed one time, little did I know it was good.

 

I like warheads and beer.

 

I still want to barrel age some Four Loko and deem it "Barrel Aged Shandywine" hopefully it will catch on to the same effect as some of these sours....

 

I was at a bar recently grabbing a pint of Westbrook Gose and a young military guy was like, "Damn, I keep hearing about these sour beers, what's up with that?" It happened to be Veterans day so I grabbed him a pint, told him thanks for his service and to know his beer will be salty and relatively tart to him. Guy pounded his BudLight and thanked me. I looked over to see his pucker turn into a smile and knew it wasn't a trend. Merica is learning to appreciate beer.

 

Berlinerweiss swept through Los Angeles area breweries like a brush fire this past year.

 

It was all over Great Taste of the Midwest too.

 

This. Gose seems to be pretty approachable sour for any beer drinker; at least the couple that i have had.

 

Well, I don't know. I had several Bockor Cuvee des Jacobins (Flanders Red) with family and friends last Saturday with simple but delicious spaghetti and meat sauce (2 batches, 1 hot Italian, 1 regular Italian sausage) Plus a fabulous loaded Greek salad. The vinious quality cut straight through the sauce and acid and fat. We also had Spanish Tempranillo and lots of undeniable IPAs. My feeling is that trying things usually works out pretty well.

 

But see, that food would go nicely with a pinot noir too. I still don't know about sours with BBQ food.

 

I usually just split sours with my son and son in law before dinner, but I think that Jacobins just might work with a nice not so spicy rib. We still have all of these great original Carolina barbecue places that don't evn sell beer! Cheers.

 

I'm more of an Aristocrat than a Sophisticate.

 

Smoke and sour work oddly well, IMO.
See also: Jester King Censored (Salt Lick)

I could see an Oud Bruin with a nice grilled ribeye or fatty pulled pork. I don't think sour would do anything for BBQ with sauce, though. You never know unless you try, I guess.

 

that's just code for they can charge you allot more cash.

 

Only reason to go to Madison

 

Sour lovers fall into two categories. The rich and the poor.

The rich who can afford to regularly buy sours. And the poor who used to have money but lost all of it buying them.

 

Had one with a fried chicken sandwich the other day...worked.

 

This is because good sours are reletively hard to come by and a fantastic ipa is readily accessible.

 

The problem is most American sours still have to play catch up to their Belgian brethren. I've yet to try an American version of a Flanders that is better than Rodenbachs. And besides Duck Gooze and Beatification there are few American takes on Gueuze that rival the ones across the pond. The Bruery for one just makes sours for the sake of making them, really just taking the least amount of time necessary to get them on the market and make some money.

 

Bruery sours are awesome. You're trippin.