Wild Pale Ale

I can only speak for brett. I had one IPA get a brett infection after using the same primary vessel. Everything in my brewery got a bleach bath, problem solved. So now I have gotten into the habit of giving everything a good bleach soak and scrub every 3 to 6 months.

 

@sarcastro @PortLargo giving RR another shot tonight. Not as much acetic on this one as on others I've had. Still more than any of the Belgian Gueuze I've ever had, but shy of a Flander's Red. Enjoying it quite a bit. Nose is tart, juicy, pineapple, guava, vinous, touch of the funk. Taste is fruity, lemonade, vinegar, oak tannins, wine, sour bitterness (not as rough as Cantillon or 3F), more fruit than funk.

 

Had my first sour last night. Cuvée Des Jacobins Rouge. IMO a waste of $10! Tasted like a glass of pickle juice. I have no idea what all the fuss about sours is on here lately. I will not be looking for sours or brewing them ANYTIME soon! YUCK!

 

As an east-coaster, I'm making a rare appearance on the left coast and plan an overnight in Santa Rosa. If I were to order the most acetic sour they brew, what would that be?

 

That's a tough one, but easy to answer. They do flights of all 16 beers (Americans, Belgians, Sours) for around $15 (4 years ago). Just do the whole gamut. That is what got me into sour beers. Then you can taste the variation in Acetic levels from one beer to the next.

 

@PortLargo @portlargoare you only doing Cali? Or are you coming to OR at all?

 

Supplication, Sanctification, and Consecration are the sours on tap. Supplication and Consecration are the most sour and having the most acetic acid, with Supplication being the most sour. Sanctification is an all brett that I believe uses lacto as well.

 

To be safe I will sample everything that ends in "-tion"

Activities to be confined to the North Coast . . . look at some trees and some random inspections of breweries.

 

Temptation is nectar of the beer gods. With over 1000 reviews, it would be hard to pick a top five (or six if you can't decide lol), but I don't think I'd really hesitate very long to include RR temptation in mine. And Pliny, for that matter. The rest would be much tougher. But since I opened this can of worms, might as well keep going...

Then I'd probably toss in Yeti (the four-packs of regular ol' yeti are the ones I get most often. they're a good value and I get to have my yeti four times instead of once, although the regular oak aged yeti is to die for as well). As you can see, my tops list wouldn't be the obligatory six rarest whales in existence, but would instead reflect upon both the deliciousness of the beer and various other factors, some not necessarily directly related to the beer. Gasp! That's not allowed, is it? Well following rules has never been my strong suit.

I'd have to toss in boulevard quadrupel, as it's simply fabulous in my book. I've had a lot of quads, including Belgians, and I still consistently like Boulevard's better.

To really throw an onion in the ointment, I would choose something from RABC, because they're local and frequently the prices are a bit lower (as it should be, low transportation costs!), and because they are one of my favorite go-to breweries. Perhaps their current offering of California Common, which I love it! Or the Iron Swan Ale, which I also couldn't get enough of.

DFH would round it out with worldwide stout.

Not what you'd think i would pick? There's more worm cans right over there. Here's a can-opener. Be my guest.