Sours...I'm Hooked.

Just like you started drinking coffee, or IPA's, or about anything that is considered an "adult" food. Slowly! I can remember my first taste of coffee as a kid and thinking WTF is wrong with all you people!? Now, I can't wait for my daily cup of french pressed real Kona brew.

The sours grow on you. My first sour was Duchesse, and I had the same reaction (verbatim) as I did with coffee lol. But, tried more...tried more...tried more....damnit, got hooked. Just remember "sour beer" is a VERY broad term associated with many old and new styles. I L O V E sour beers, but I very much dislike berliners specifically. Kind of growing away from Flanders Reds as well, I prefer funk and tart vs vinegar and pure sourness. I also find myself liking gueuze more then younger lambics, again for that typical barnyard funk that comes with blending and age.

Just be open minded, and try a few different styles before saying no sir, I don't like it.

 

For that statement, I now hate you LMAO. Nothing personal, it is a hate bred of jealousy. I am working on some CL trades and damn is the price steep for them. I've yet to find someone that doesn't want 30-40$ of once made, brewery release only beers for 1 bottle of Captain Lawrence.

 

Back when I first discovered Rodenbach's beers years ago, I used to favor the regular version because I found the Grand Cru too mouthpuckery. Now, I drink the regular version and find it dull. You could start out either way, but since I see 750s of Grand Cru selling for only a dollar more than the regular, I feel like the decision's a no-brainer. Start at the top!

 

Nothing in the OP's original post pointed to super sour. (Unless you consider JP to be super sour, and I don't.)

Second, the whole idea you should only go extreme or go home is ridiculous.

 

But, dammit, I loved that brew!!

 

I know its not RR, but I am currently sipping on my first NB La Folie...its pretty damn sour...definitely recommend picking one up if its around you.

 

The idea that Rodenbach Grand Cru is extreme is ridiculous.

 

I'd recommend trying Oude Gueuze Tilquin à L'Ancienne and Girardin Gueuze 1882 (Black Label).

 

Then why did you suggest it in your post?

 

Just force yourself to drink it a few times, figure out in your mind what flavors you are tasting, then gradually work your way up. You have to have a desire and an open mind to start liking it. Tbh I don't think funk is that delicious but the other characteristics of a sour are what keep me coming back for more.

 

Because I think it is a real gateway beer, far more so than standard Flanders Red. The OP was complaining that he'd tried a couple of sours that were just funky and not actually sour. The Highland wild is very similar to a Flanders Red, so I recommended the industry standard rather than its lesser counterpart.

And I don't think I'm out of line in saying that if you can't appreciate Rodenbach Grand Cru you probably won't appreciate sours as a category. You might like others a lot more or be more of gueuze fan than a Flanders fan, but it's a baseline.

 

I really have to get with the program on this whole sour thing... What is it I am looking for? I mean sour isn't a style like lager, pilsner, bock, etc..... right?

 

No, it's a collection of styles, mostly rooted in Belgium. Specific categories include Lambic, Flanders Red, Oud Bruin, American Wild, and Berlinerweisse. Close adjuncts that are debateably sours would include some saisons, Biere De Garde, and Gose. The commonalities for all of these is the use of brettanomyces, lactobacillus, and pediococcus (in some combination) to generate a combination of funk and sour flavors.

 

As did I, but its not a beginner's brew. alot going on, and a lot of sour acids and whatnot. Kind of like Hanssens Experimental Raspberry.

 

ok... you say some saisons.... would hennepin be considered.. or no.. because I have been drinking that for quite some time now, and love it, as well as others like it....

 

Wait until the OP isn't a beginner anymore. It'll knock his socks off.

 

I dont doubt that one bit. and when he Tries some Hanssens lambics, his head will implode with awesomeness.

 

Gotta try me some Hanssens. Of course, being in WY and not having much to trade for them, I'll have to check out the online stores that ship to WY.

 

I really gotta tack this thread. I've been drinking Jolly Pumpkin for a while now and I love it. It almost doesn't taste like beer. I had my first Rodenbach Grand Cru on tap on Saturday. One sip was all it took, I was stunned, it was amazing. So much so that I ran out and got a bottle on Monday. Again amazing, but noticeably different than on tap.

I need to try and find more in Michigan. I need to make a list. I want more sour. Thing is that hardest thing for me is knowing what the sours are.

Whats the most extreme I can find find fairly easily here in Michigan?

 

I dunno. Not sure I get it. I've had some sours in the past and thought they were ok. This weekend I picked up 2 Cantillon's and thought both tasted like lemon juice. I busted one out at a family dinner and no one drank it. The other I drank very very slowly because of how tart it was.

I am more of a hop head I guess. I've had other sours in the past that I thought were more balanced but these ones just tasted like pure lemon juice.