What is it about Jews and vinegar? The pickles, Gold’s horseradish, the drinking of vinegar cleaning products…the list goes on.
Well there’s one thing to add to it now – sour beers.
They often taste like apple juice mixed with vinegar, so during the next tasting of a sour, apple vinegar will be on hand to compare. Seeing not everyone is Jewish, not everyone will like it, but I (you can guess which one of us is writing this) loves it.
It started with the St. Louis Gueuze Fond Tradition from Brouwerij Van Honsebrouck, which tasted like sour patch kids melted down into a beer. My first reaction was like any other person trying a Warhead for the first time, but it grows on you.
However it was perfected here by Brouwerij Bockor with their Bellegems Bruin (categorized as a Flanders Oud Bruin). It tastes like apple juice that was sitting on the shelf a few weeks too long. You may have just gagged, but goddamn is this smooth.
Sour and gueuze beers are the start of an appreciation of lambics (Dubbel, Tripel, Quadrupel) which most times punch you in face with their high alcohol content. Gueuze are a blend of old and young lambics fermented twice and the magic behind this science opens up a world of flavor.
Unsurprisingly for this site, these beers are described as “medium bodied….and no hop bitterness” (Thanks wikipedia).
Hefeweizens have to make room in my heart and liver for a new favorite. But who will get me to my first AA meeting? Let the race begin!
Berliner Weisse (Sour Wheat), Gasthaus-Brauerei Braustelle, Freigeist Abraxxxas
JC- 4, CE- 7, Avg- 5.5. notes- smoky then sour, CE- confirming sour beers are becoming contender for wheat as favorite
Flanders Oud Bruin, Brouwerij Van Steenberge N.V., Monk’s Cafe Flemish Sour Ale
JC- 5.5, CE-6, Avg-6 notes- nice & smooth, not too sour