Sours: Help for Noobs

Maybe some of the Lindemans beer like the Framboise and Kriek would be approachable? I do not find them to be too sour (and the fruit flavors seem to moderate the tartness aspect).

Cheers!

P.S. I enjoy drinking Berliner Weisse beers; they seem tart to me vs. being sour. Maybe Dogfish Head Festina Peche would be to your liking?

 

If Boon is distro to you area buy these the taste and the price are both outstanding IMO

 

As Tongo mentioned, berliner weisse may be a good option or even some of the newer sour saisons.

 

Make sure you understand that there are many different styles of sours - Flanders, Lambic, Berliner Weisse, Wild Ale, etc - and they all have different attributes. For example, I've found that Flemish styles (Duchesse, Jacobins, Rodenbach) have a very strong malty backbone that resembles caramel or apple cider vinegar. Many lambics and wild ales, on the other hand, are bone dry. I've also found a huge disparity in the level of tartness in different Berliner weisses.

 

Indeed. I think this one fits the bill for ANYONE who want to try sour, and is worried they might hate it. This one is approachable, and unlike most sours, it's not expensive. $4.99 a bomber, you can't feel bad dumping it if you can't handle it.

I'd also say that things like Rodenbach, and even La Folie would be good sours to start people at. I think that people will gravitate towards a red/brown, as they usually have some sweetness left to them to counter the funk and sour. However that style does have acetic acid, so the vinegar notes might turn some off, while others might be completely hooked!

 

Petrus was my introduction, and a great one at that.

 

tilquin gueze

 

I'll second Petrus Aged Pale. Fanfreakingtastic.

 

I agree with the three in the OP, as well as Monk's and this

http://www.beeradvocate.com/beer/profile/212/5799/

A very knowledgable beer bartender gave me these exact brews several years ago when I mentioned interest in the style. It's been downhill for my wallet ever since.

A good next step IMO would be the GI Sisters and some of the more common Bruery offerings.

 

The OP's three picks are outstanding examples and accessible. For those who might feel more comfortable with a brewery they recognize, Sam Adams Stony Brook Red is delicious and sour. I didn't expect to like it as much as I do.

 

As others said, Petrus.
Was my first and been in love ever since with the style.
Also Cascade Apricot Ale and Supplication.

 

Start with the Duchess de Burgogne then graduate to the Rodenbach Grand Cru

 

You can probably find Lindeman's Faro around too, for something a little different.

You're in CA, so there are tons of options from places like Russian River, although they may not really be "introductory".

 

^^^^This!

Readily available, very affordable and extremely delicious. Turned many a friend onto sours through these beers. Surprised they were not mentioned sooner.

 

If you know anyone in Wi. New Glarus Oud Bruin is killer. It's mildly sour and still comes across as an actual beer.
Great representation of the style. Brought home 3 4pacs last week. My wife wasn't impressed. Works for me, I get all 12

 

@JackHorzempa - completely agree about the tart versus sour comment. Thinking of a current favorite - Jack's Abby Berliner Weiss (which the OP probably can't get without a trade from California) - I would make the same comment. It's tart and refreshing like a lemonade without any sticky sweetness underneath. From the sensory perspective, sour and tart are the same thing, but to me there is a subjective difference in how that basic taste is perceived. Maybe this is due to whatever else goes along with the sour attribute? At the end of the day, it's the combination of basic tastes that creates the overall flavor and defines the experience.

I will offer a comment on trying the "extreme" rather than easing in - sometimes go big or go home works. Ruination enabled me to enjoy other IPA's - somehow going over the edge (and loving it) created the understanding of what an IPA/DIPA is all about. Avoided them before drinking Ruination and I confess I bought it early in the journey because it's Stone and I liked the artwork - no clue what I was in for. That might not work for most people, but going head-first into the deep end of the pool is something I find useful. It develops the understanding of where the borders are and, sometimes, what is beyond the borders. Kind of defines my comfort zone and identifies how I can challenge that space and expand my horizons.

I think when exploring a style, you have to be open to any and all comers. As you experience more of the ample variety that exists, you can refine and zero in on what you really like - pick out the attributes enjoyed and the ones you don't like. Eventually, I believe you can find a beer that lights all the lights (well, maybe most of the lights) - combining many of the desirable traits in one brew.

By the way, the book American Sour Beers is out on AMazon and the Kindle version is pretty reasonable.

 

Larry (@LeRose ),

When it comes to sour beers I am uncertain whether it is 'better' to just jump into the deep end or wade in slowly. Personally I do not like really sour beers; the puckering sensation is unpleasant to my palate. I have no problems with extremely bitter though; whenever I see Green Flash Palate Wrecker on tap I order a pint!

I suppose the OP will need to decide for themselves which approach is best.

Cheers!

P.S. A few weeks ago I purchased a 6-pack of Berliner Weisse from Evil Twin (it was brewed at Westbrook Brewing); I really like that beer!!

 

Depends on the price you want to start, I frequent Boon's Mariage Parfait geuze or kriek. 7 to 12$ can't go wrong for the price. Cuvée Des Jacobins is a good deal too. It retails at around 23$ a 4pk which works out to be 5.75$ a bottle. Any Cascade brews are all around my area. a 750ml goes for 26$ to even 50$. I'd try the noyaux or apricot which should retail 25-30$ depending on your market. People charging 35 plus dollars for cascade are crazy. If you stumble upon a Cantillon Geuze on any sort. grab one probably won't see it again unless you start trading or direct importing them. haha

I like the tart and sour that tingles my tongue and keeps the pucker for the mouth feel.

 

Differences make the world go 'round, @JackHorzempa. Be a boring place if we were all the same, my friend! I don't know if it is a better approach either - I just point out an alternative. Given the way I'm wired, this makes sense for me. Limits interest me - pushing boundaries interests me. Sometimes it works, sometimes not so much. I think that is why I don't do much research before buying a beer (and you know how much I love my research). I'd rather discover and decide for myself, so it's always a small adventure for me. I am constantly expanding my horizons to some extent. When I try a new beer, I don't want to know what everybody else thinks - that's the fun of discovery. Afterwards, I will compare notes, but I want every new beer to be a surprise. Then I can figure out what I liked/didn't like and it guides the exploration, you know?

I just think finding where the "edge" lies can foster greater understanding of beer and also in the personal sense, but that's opinion and what I find works for me. I offer the thought because I reckon most folks wouldn't think that way and maybe it's a useful idea for some. If nothing else, you can easily discover what you don't like!

Cheers

 

Larry, you keep pushing those boundaries!

Cheers to you my friend!!