re: "The Boot" from Abita

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We all think that about the things we say and write.

Some of us have the ability to recognize that when enough people tell us otherwise, we weren't as clear as we thought.

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I couldn't have said it better myself. And with 13 upvotes and 5 downvotes to my post, it's pretty clear where my statement stands. Not that the voting system is scientific. Not only that, but people immediately started to interpret what I said in their own way. Read my post, and take it for what is written.

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They are well known enough that Nola Brewery has a dedicated bomber line to sours.

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Your casual bud light/coors light drinker. If you asked him what an IPA is, or what a Sour is, what do you think he has more experience with? That's what i'm saying.

And give NOLA credit. They are doing good things with their sours. I quit finding their clean beers anything more than average (due to my changing taste buds), but their sour stuff is good. Sauvage is fantastic and won a Silver at the GABF i believe. (Sauvage is considered a Brett beer, but generally falls in the "sour" category, but newer styles are starting to differentiate atypical beer.

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I hate the bastards that do this.

I mean, if I knew what that was, I would hate it

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Not to bore you with details, but it's a way to quickly sour a beer. Traditional sours take months or even years to fully sour and develop complexity. Quick souring (mainly 2 styles - gose and berliner weisse) allows you to get a beer acidic (sour) within a couple weeks, similar timeframe for a clean beer.

And quick sours can be very good. Grimm Artisan Ales out of New York makes some incredible kettle soured beers. I made my first one a couple weeks ago and its tasting great, and I plan to make others. Not saying quick souring is the problem. The problem is quick souring and the beer either tastes too tart (like a sour warhead) or bland and tart (almost like the aftertaste of ginger). Tin Roof's gose wasn't very good, IMO. Some people may like it, i personally thought it wasn't very good.

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I got that taster thing last time I was there. If their sour is representative, I am pretty sure I've had my last.

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It's not for everyone, i'll give you that (same with IPA's). It's definitely an acquired taste. They've made 2 sours with Mayhaws and both of them were incredible, IMO. Come what mayhaw and you, me and everyone we know.

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Come what mayhaw

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It was that. Euw

Some reviews of Bayou Teche Persimmon Sour

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Once this atrocity pours into a glass, it actually looks fine. This is until your nostrils are infiltrated by a combination of barf and swiss cheese and mayo that have been left to rot in the sun for about 3 years. Taste the same and I'm pretty shocked Bayou Teche allowed this to be bottled and put on a shelf, for $9+ per bomber nonetheless. Worst anniversary ever.

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The thing is, they got the label almost right: smells like that Opossum rummaging through garbage, but only if that Opossum died in the process. Here's what I'm getting. Nose is immediately copious vomit then waves of hot garbage, Bogalusa Louisiana, prank stink bombs, decomposing animal carcasses, spoiled yogurt or ranch dressing, farts, sweaty feet, moldy fruit, a festering sewer, rotten Stilton cheese and rotten butter. Can you believe what I'm about to say next? I actually tasted it, twice! And that decision is a regrettable one. Tasted like a liquid landfill. A few hours before trying the Persimmon Sour, I had Bayou Teche Saison D’Écrevisses with some boiled crawfish that paired well and was sessionable. After the Persimmon Sour I was lucky to have a Bayou Teche Coteau Rodaire near by to rinse my mouth out from the residual vomit. No, not only vomit-like flavors but real, actual vomit. I literally threw up after tasting the Persimmon Sour; the first time that has ever happened after trying any beer for the first time. The worst beer experience of my life.

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Tried on tap at the brewery. Smell is overwhelming hot garbage and vomit, distinctive of butyric acid produced from the quick sour method they used that got out of hand. If you can block out the garbage in the taste and smell you get a medium sourness, lemons, grain, with a little note of the persimmons they used. Overall, I can't get past the smell as it is an obvious mistake that was not intended. Had to basically hold my nose to finish half a pint that was split with someone. I can't believe that this was released.

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What would be the next step for someone that enjoys a gose? I've only had one sixer of Rhinegeist Peach Dodo, but I thought it was really good. The first sip was obviously "different", but I found myself really enjoying it. How different are the sour beers?

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Well, until recently sours were kind of lumped into 1 category. Now there are Brett beers (more fruity, funky type beers), Goses, Berliner Weisse, Lambic, Kriek, etc...

If you can get your hands on anything from Grimm Artisan Ales, do so. They have all been great. I really like most if not all of Prairie's sour beers. Their funky gold series is very good.

Jolly Pumpkin has high acclaim. I think they are good, but i prefer prairie over Jolly Pumpkin Beers.

Cantillon is the gold standard, and you'll be very lucky to get some. Cantillon is the brewery name.

The Bruery makes some good stuff but they will charge you an arm and a leg for it, and because of that, i've only had maybe 1 or of their beers.

Drie Fonteinen is another traditional Lambic, like Cantillon, that is very high quality.

My suggestion would be to just go to a beer store or beer bar and ask someone (bartender, store owner) about good types of sour/brett beers.

I'll try and give you a better review of teh styles when i hvae a little mroe time.

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Read my post, and take it for what is written.

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Fair enough.