Some beer fans consider themselves “hopheads” – where they seek out ever more interesting and intense hop experiences in their beer. Some might be called “Belgo-philes” – those who seek out the wonderful, bizarro flavours of Belgian Abbey-style ales. There are likely other so-called ‘heads we could identify. Myself, I have always been fairly diverse and eclectic, not sticking to one style too much nor seeking the extremes of anything.
However, of late, as I sample the growing list of available lambics and other sour beer, if I might slowly be becoming a “sour-puss” – namely a beer aficionado who is into sour beer, such as lambics, Flanders ales, and the like. I have been finding myself increasingly turning to a sour beer, in particular when my interest is quietly enjoying one glass on a warm late afternoon or early evening. I suspect it won’t last (as I often meander in my beer preferences), but for now I am appreciating the fine art of the pucker.
Combine that with the summer’s controversies over the Big Kahuna (read here and here) and I began to feel it was time for a column on sour beer. So, I did just that. My latest Beer 101, which appeared last week, takes a closer look at sour beer. I walk through the main styles, what makes them tart, and then take a stab (incomplete due to space restrictions) at describing what a “good” sourness is in beer.
It is understandable that many beer drinkers might struggle with that part of the palate spectrum. Sour beer are rare, relatively pricey, and likely to have significant fruit character due to additions. We simply have fewer anchor points with which to judge sour beer. There are a million IPAs out there – so we have become quite familiar with the different interpretations and can evaluate when they are relatively well made or not. We know what to expect – not so much with tart beer. In particular that remarkably rare Berliner Weisse.
Hence the Beer 101 before you (actually, here, so go read it now). It is not the be-all-and-end-all of discussions on tart beer. It is more of a primer; something to get you started on establishing your sour palate.
Now go get your pucker on!
September 17, 2012 at 10:15 AM
At one point during the Big Kahuna / Work of Tart thing, there was a suggestion that perhaps critics of those beers weren’t used to the sour style. I thought this was a valid point, so I made sure I located and tried some. I’m definitely sold – the Duchesse de Bourgogne especially is just a fantastic beer. Not something I could drink a lot of, but that’s perhaps the point. 🙂
September 17, 2012 at 12:00 PM
I love the sours and other funky beers. The Big Kahuna that I had wasn’t bad/off, as many people have said, mine was lightly sour and I felt the flavours didn’t blend well (my opinion). The Work of Tart was a good beer, but I want my sours to be sour (I like Cantillion). One thing I’m excited about is the new Lambic Blender, Tilquin, which is available in Alberta. I found there beer to be quite sour with a very full body and smoothness that differs from Cantillion. Also Jolly Pumpkin and Jester King with their farmhouse ales is a great addition to the province, and differ from sours and the big Belgium beers.
September 17, 2012 at 12:01 PM
Also please post a direct link.
September 17, 2012 at 12:33 PM
Whoops! My mistake. I had included a link, but somewhere in the writing of the post it disappeared. Sorry about that!! I have edited the post to include a link to the column. Thanks for pointing out the error, Kurtis.
Jason
September 17, 2012 at 12:50 PM
I’m a big fan of the traditional sour beers as well, but I am also fascinated with American Wild Ales, which are something altogether different, extremely popular in the US, and pretty much nonexistant in Canada (some of the Jolly Pumpkins may change this, though I’m not sure which ones are hitting AB).
Jester King is a great brewery (easily the most FUN brewery tour I’ve ever been on), but I don’t think you are getting any of their wild/sour/barrel aged beers, just their farmhouse stuff (they basically use Wyeast 3711 as their house yeast).
September 28, 2012 at 5:22 PM
A sour-puss I love it. My wife called me that the other day but for other reasons.
September 28, 2012 at 5:37 PM
If you like Lambic, then just tell her that it is a label you wear with pride!