Lawrence Brewers Guild

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?

Both

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.

FWIW, I like both.

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.

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.

Or Vodka!

klickcue wrote: Jenson

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Who the hell is that?

Jensen wrote:

klickcue wrote: Jenson

.






Who the hell is that?

I was looking for a big like you gave someone else

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 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.

I agree and we have had the discussion.

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.