Sours - where do I start?

Cuvee des Jacobins isn't exactly cheap though- last I saw it at our local liquor warehouse (Woodman's e.g. cheapest prices in town), it was $19/4pk.

Never had Rodenbach Grand Cru so can't say, but Petrus' offerings should be pretty easy to find and are worth picking up in that mixed 6.

One thing I've learned is that good sours are not usually cheap compared to other styles. So just be willing to have both an open mind and wallet!

 

One of the reasons I always recommend Rodenbach Grand Cru is because it usually sells for $9.99/750mL, which is basically as cheap as 750s get these days. It's also really easy to find.

 

Hmmm Petrus Aged Pale is a good place to start... cheaper too.

Though what do I know? I started with temptation.

 

This is a hard style to explain how to get into, not only because it's so different than your hop- and malt-driven beers, but because there is a TON of variation within the general umbrella of "sour".

Gueuze, Lambic, Oud Bruin, Flanders Red, and even Berliner Weisse are all "sour" ales, but they can vary a lot from one another.

If you want to jump into the deep end, I would recommend starting with gueuze--to me those embody the characteristics I love about sours. But be forewarned, they can be quite a shock, but I think this is the best way to get into it rather than wading in. This is how I did it, at least. A couple that are quite good and (I think) readily available are:

St. Louis Gueuze Fond Tradition
Oude Gueuze Tilquin L'Ancienne

But if you're wanting to ease into sours, with some that aren't quite as much of a jolt to the system, I'd start with the aforementioned Monk's Cafe or Bockor Bellegems Bruin on the Oud Bruin side of things, maybe Duchesse de Bourgogne from the Flanders Red style, or even better imho, this classic Berliner Weisse:

Professor Fritz Briem 1809

Again, this one is readily available, and unlike the two mentioned above, it's a little more similar to beers you've probably had before, but has some of those tart characteristics.

The one thing that I would recommend is to keep an open mind and don't be afraid to make yourself finish one you opened, even if it seems off-putting at first.

 

Half as many dollars for less than half as many ounces.

 

You must drink Balsamic Vinegar out of the bottle just like I do.

 

Huh? Petrus Aged Pale is 7.99 for a 750ml here. Rodenbach is 10-11.

 

People have been loving Surly Pentagram here in the Midwest.

 

Wait, you can get Petrus beers in 750mL bottles? I've seriously never even heard of this.

 

Rodenbach Red -> Rodenbach Grand Cru -> Rodenbach Vintage

Flanders Red from Belgium is a nice place to start... then you can move into other styles... I'd suggest Oud Bruin (Petrus Oud Bruin, Odell The Meddler, New Belgium La Folie) and onto American Wild Ales (there are tons). Advanced level is gueuze and lambics (3F, Cantillon, Tilquin), just because they're a little more delicate and complex (and farking expensive)

 

Yep, I thought this was the normal size actually.

For those wondering, the Nesperos de Batata was a drain pour.

 

I think that Goudeband would be a great one to start with. Or the Cuvee-Brut. Both are awesome and totally killer values.

 

Don't even start, sours wil be a burden to your wallet. Stay away from them!!!!!!

 

Solid starting recommendations: buy ANY gueuze, kriek, framboise, Cantillon(if you find it), also try Petrus Aged Pale and Cuvee de Jacobins Rouge. That will give you a good idea of what you like.

Buy New Glarus Raspberry Tart and every other beer they make. None I've had are too over-the-top or truthfully all that complex. But very approachable tasty sours. Their scarcity (they only distribute within Wisconsin makes them trade gold on BA. Hell, I'll trade you a Cascade Kriek for a New Glarus Raspberry Tart.

Cantillon could be considered the most sought after brewery in the world. Cantillon is a normal to strong level of sour, but the subtle mustiness, earthiness (think gueuze) and delicate fruit are what set it apart. Worth some of the hype, availability blows

Petrus and Cuvee de Jacobin are my session sours.

Some intensely awesome sours are:
Lindeman's Gueuze
Tilquin Gueuze
Petrus Aged Pale
Mother Funker
Cascade Kriek

Start to finish, that is a good sour rundown that should keep you occupied for at least a year. Have fun!

 

How to get into sours:

Step 1: Sell a kidney, lung, part of your liver and your first born.
Step 2: Acquire one of the uber rare, whitest whale, vintage Cantillons.
Step 3: Post pictures of it online and laud it over lesser BAs.

In all seriousness though, any of the following would be great places to start:
1) Rodenbach Grand Cru
2) Duchesse
3) La Folie
4) RR Supplication/Temptation
5) Lindeman's Cuvee Rene (their standard Geuze isn't all that good)

 

Duchesse is absolutely a gateway sour.

 

Mariage Parfait, if you can find it. It's not super rare, and goes for $7-$9 a bottle in Boston. Nice balance of sour/funk.

 

I was going to say this too... or the Kriek is awesome as well
http://beeradvocate.com/beer/profile/47/5961