I like tart which would anaerobic.
Some like sour which would be aerobic .
Meisel likes aerobic and maybe even Jenson
They like vinegar.What do you like?
Sour versus Tart
Moderator: Officers
Sour versus Tart
I got to thinking which is a bad thing.
I like tart which would anaerobic.
Some like sour which would be aerobic .
Meisel likes aerobic and maybe even Jenson They like vinegar.
What do you like?
I like tart which would anaerobic.
Some like sour which would be aerobic .
Meisel likes aerobic and maybe even Jenson
They like vinegar.What do you like?
Have Fun!
Chris
Chris
Re: Sour versus Tart
Both
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Sour versus Tart
I can appreciate both flavors for what they are, and together they are quite interesting. That said, I prefer my sour beers aged in carboys compared to HDPE. The reason why is oxygen permeability. Most of us bug heads have our own ways of coaxing desired flavors from aged beers like flanders and lambics. Plastic, for me is, too permeable for extensive aging. Andy likes wood and has several barrels for these purposes. Personally, I use glass with an airlock to prevent too much aerobic action, but I age my beers for up to a year before transferring to keg or bottle. These flavors are complex and sometimes difficult to describe. One really needs to brew several beers using different methods in order to find a system that works for their taste buds.
and has several barrels for these purposes. Personally, I use glass with an airlock to prevent too much aerobic action, but I age my beers for up to a year before transferring to keg or bottle. These flavors are complex and sometimes difficult to describe. One really needs to brew several beers using different methods in order to find a system that works for their taste buds.The usefulness of opinion is itself matter of opinion.
Primum Brewery
Primum Brewery
Re: Sour versus Tart
FWIW, I like both.
Re: Sour versus Tart
I lean toward Tart, but like both. My problem is very acidic things mess with my stomach. For example, OJ has to be cut with something else first. Like Sprite.
But I do love them.
But I do love them.
~Cyburai / Sean
"And so it was said: that on the eighth and extra day, God did indeed create beer to prevent the Irish from conquering the world."
- Old Irish Proverb
X Bar Brewing Company
"And so it was said: that on the eighth and extra day, God did indeed create beer to prevent the Irish from conquering the world."
- Old Irish Proverb
X Bar Brewing Company
Re: Sour versus Tart
Or Vodka!cyburai wrote:I lean toward Tart, but like both. My problem is very acidic things mess with my stomach. For example, OJ has to be cut with something else first. Like Sprite.
But I do love them.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Sour versus Tart
.klickcue wrote: Jenson
Who the hell is that?
**Podcasts are a way of multi-tasking.**
Re: Sour versus Tart
I was looking for a bigJensen wrote:.klickcue wrote: Jenson
Who the hell is that?
like you gave someone else 
Have Fun!
Chris
Chris
Re: Sour versus Tart
I agree and we have had the discussion.meisel wrote:I can appreciate both flavors for what they are, and together they are quite interesting. That said, I prefer my sour beers aged in carboys compared to HDPE. The reason why is oxygen permeability. Most of us bug heads have our own ways of coaxing desired flavors from aged beers like flanders and lambics. Plastic, for me is, too permeable for extensive aging. Andy likes wood
The Amber that I am drinking is young but is really interesting. I think that I spoke in another post about the rotten egg smell as it was moving forward, that has all gone away.
It is not sour or tart but is balanced. It bites the tongue and then moves to the cheek area.
I don't know since my palate is terrible but it is neat
Saving the other 5 gallons for our next tasting event.Have Fun!
Chris
Chris