re: "The Boot" from Abita

quote:

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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.