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Clibit
Steve wrote:
Sour ales, sorry this ain't for me [rolleyes]


You could take the first option...

In Germany, its uncharacteristic to drink the style by itself, it is much more commonly served with a light shot of raspberry or woodruff syrup to tone down the beer’s acidity.  Most American sour fans (including us), prefer the style straight, or with fruit additions during fermentation in order to add complexity but maintain the tart and refreshing bite that we love in the beer.
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GHW
Clibit wrote:


I've had really nice Berliner Weisses. You would like a good one, trust me!


I’m being sorely tempted to give this a go on a small scale. It’ll be expensive but I’d like to see if I can pull it off before committing to a 15L batch...
I’m not a sour beer fan generally but this is a nice drink, and rarely for me one I think fruit additions can improve
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Clibit
GHW wrote:


I’m being sorely tempted to give this a go on a small scale. It’ll be expensive but I’d like to see if I can pull it off before committing to a 15L batch...
I’m not a sour beer fan generally but this is a nice drink, and rarely for me one I think fruit additions can improve


Me too. But which method? Gamble on grain souring? Or use lactic acid?
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