Author: Dr. Lambic

Carbonation in Sour Beers

Hello Sour Beer Friends, I recently attended one of my favorite annual sour beer events, Cantillon Zwanze Day.  Zwanze Day, which is held every fall, is a day to celebrate traditional Belgian lambics and the products of the Cantillon brewery.  Each year, Cantillon releases a different unique beer for the event that is tapped at the same time at all of the locations worldwide.  As we have for the past several years, my partner and I traveled to the closest location hosting the event, Monk’s Cafe in Philadelphia, and had a wonderful day enjoying their Belgian style cuisine and...

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Mikkeller Spontanwhitegrape & Spontanchokeberry

Hello Sour Beer Friends! Today I would like to share a tasting of two beers from Mikkeller’s spontaneously fermented series: Spontanwhitegrape and Spontanchokeberry.  The well-known Danish gypsy brewer Mikkel Borg Bjergsø began releasing lambic-style spontaneously fermented sour beers in 2011.  The first round of spontaneous beers from Mikkeller included classic fruit additions such as cherries and raspberries to produce Spontankriek and Spontanframboos respectively.  In my opinion, these early beers were good but reflected some of the limitations imposed by a start-up spontaneous blending program and had a few off-flavors such as medicinal Brettanomyces characteristics.  However, as time has progressed,...

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Burley Oak Sour Trip

Hello Sour Beer Friends! When I visit bottle shops to stock up on beer, I am always on the lookout for new sours that I have yet to try.  On just such a beer hunting trip I recently took to Delaware, I happened across a relatively simply labeled bottle called Sour Trip.  Being that the quickest way for a beer to catch my eye is to include the word “Sour” in the title, I snatched it off the shelf and headed happily on my way.  Sour Trip is a Berliner Weisse style sour ale brewed by Burley Oak Brewing...

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Tannins in Sour Beer

Hello Sour Beer Friends! Drinkers of wine and tea will likely be familiar with a broad class of organic biomolecules known as tannins.  Nearly ubiquitous amongst plant species,  tannins are large molecules which are stored inside special organelles within a variety of plant cells.  These chemicals play what is believed to be a minor role in plant growth and development and a major role in protection against consumption by herbivores.  Tannins are only released from their storage units upon damage to plant tissues.  Once released, these chemicals dissuade would-be foragers by producing an astringent, bitter sensation on the palate....

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Rodenbach Caractère Rouge

Hello Sour Beer Friends! In a follow up to my recent article on Flanders Red Ales, today I would like to share with you a tasting of Rodenbach Caractère Rouge, a specialty Flanders Red blended with cranberries, raspberries, and cherries.  While the Rodenbach brewery has been in continuous operation for nearly 200 years, Caractère Rouge is a relatively recent product for the brewery.  The first batch (a mere 900 bottles) was released in 2011 and the second (larger) batch was released in 2014.  This tasting was of a bottle from the second release.  I have been very interested in...

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