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Sour beers - what's the deal?
Posted on 6/23/21 at 10:15 am
Posted on 6/23/21 at 10:15 am
What's the deal with sour beers? Are they the IPAs of 2020/2021? I seems like it's the only new beers that breweries are putting out right now. Urban South puts out 1-2 new sours every week. Bring back the IPAs/Pale Ales/Witbiers/Saisons/Lagers! I am not a sour fan. 
15
Posted on 6/23/21 at 10:17 am to Neauxla
Posted on 6/23/21 at 10:17 am to Neauxla
what year is it?
Posted on 6/23/21 at 10:19 am to Neauxla
quote:
Sour beers - what's the deal?
People enjoy them.
Posted on 6/23/21 at 10:19 am to Neauxla
IPAs give you man boobs.
Sours are great. The yeast is more digestible and has probiotic benefits.
Sours are great. The yeast is more digestible and has probiotic benefits.
Posted on 6/23/21 at 10:21 am to Neauxla
Welcome to 5 years ago.
Posted on 6/23/21 at 10:26 am to GoCrazyAuburn
quote:
People enjoy them.
too damn sour If I want something sour, I'll have a margarita.
This post was edited on 6/23/21 at 10:27 am
Posted on 6/23/21 at 10:26 am to Neauxla
quote:They are very good, and have been for many years.
What's the deal with sour beers? Are they the IPAs of 2020/2021?
I've moved to almost strictly whiskey, but I will still crush a sour poolside.
Posted on 6/23/21 at 10:30 am to Neauxla
quote:
If I want something sour, I'll have a margarita.
Margarita gose sour beers are great!
Posted on 6/23/21 at 10:58 am to Neauxla
quote:
too damn sour
Well that's an overly broad statement.
Posted on 6/23/21 at 11:08 am to Neauxla
quote:
too damn sour
Many sours are refermented with fruit such as raspberry, cherry, peaches,etc. Which balances the tartness and makes for a very refreshing beer.
Posted on 6/23/21 at 11:08 am to Neauxla
I’ll proudly be your lone upvote.
That and all the fruit and heavy adjunct stuff. I know there’s a market for those types, and that’s fine. But damn it’s starting to take up too much shelf space.
That and all the fruit and heavy adjunct stuff. I know there’s a market for those types, and that’s fine. But damn it’s starting to take up too much shelf space.
Posted on 6/23/21 at 11:15 am to Neauxla
lol IPAs
Posted on 6/23/21 at 11:22 am to Marfa
they're delicious
Posted on 6/23/21 at 11:23 am to Neauxla
quote:
I am not a sour fan
Then don't drink them
Posted on 6/23/21 at 11:23 am to Neauxla
quote:
I am not a sour fan
Then don't drink them
Posted on 6/23/21 at 11:31 am to Zappas Stache
quote:
Many sours are refermented with fruit such as raspberry, cherry, peaches,etc. Which balances the tartness and makes for a very refreshing beer.
I'm assuming too he is just referring to American sour's, which itself is an absurdly broad spectrum and constantly changing. Then you can get into stuff like Lambics and more Belgian style sours. None of which I would compare to the sourness of a margarita.
Posted on 6/23/21 at 11:35 am to ragincajun03
quote:
That and all the fruit and heavy adjunct stuff. I know there’s a market for those types, and that’s fine. But damn it’s starting to take up too much shelf space.
I mean, you like what you like and you do you. However, this is basically what your argument looks like:
"fans of the previous beer paradigm that vastly dominated beer markets and didn't care if it took over the entire shelves, upset paradigm shifted and now their old choices are limited more"
Posted on 6/23/21 at 11:36 am to Neauxla
quote:
too damn sour
Acidity is not the same in all beers. While i do find that some brewers over acidify there sours, a good mixed ferm saison blended with mild acidity is the sweet spot for me.
FWIW, i home brew sours of all types, quick sours - which is what you mostly see available that are 95% fruited, and mixed fermentation. My mixed ferm beers started out VERY sour. Too sour to even drink. Then i learned how to blend, and my beers have gotten much better.
As far as quick sour goes, it's knowing how your bacteria reacts and at what temps, and when to stop the acidifying reaction (via direct heat). I find most gose's or berliner's to be too sour, commercially. I tend to not buy them as much as i used to.
But to answer your question, the reason there are so many sours (and most of those are quick sours) is because it's a relatively quick, easy, and cheap beer to make. Grain bill is basic, almost no hops. Your real expense comes with whatever you are fruiting or adding to the beer.
Mixed ferm production is a completely different animal, and takes, in most cases, years to make. Thus the high prices of most mixed ferm beers.
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