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Hi Everyone,

This is a blend of two sours. I didn't keep great records on these, I would start them like normal with a yeast and a commercial sour blend, and then just add dregs from whatever anytime I came across some. So, prior sours, I got some from Adam Comeau, a few commercial beers and other exchange beers.

Beer one - sour weizen

I brewed this in November 2016. Half of it was fermented with a weizen yeast and drank fresh. In February 2018 I put a quarter of it on frozen peaches and bottled after some point, and the remaining three gallons (this beer) was put in another carboy and topped up with wort made from LME to limit oxidation, and just added dregs here and there.

OG: 1.046
FG: around 1.000
IBU: 12
SRM: 4
ABV: 6ish%

Recipe was for 12 gallons.

Grains:
13 lb Best Malz Pils (60%)
8.5 lb Wheat Malt (40%)

Hops:
0.5 oz Warrior 15.8% (60 minutes)

Water:
Well water with estimates for mineral content and a small amount of gypsum added. Probably moderately hard without too many carbonates.

Yeast:
Wyeast Roselaire Blend, I think a commercial yeast too? I forget.

Beer two - sour roggenbier
I brewed this one in May 2018. Half was fermented with a weizen yeast as a roggenbier and drank fresh, and the other half was pitched with ... something. Bacteria anyway. After a year or so half was combined with the three gallons of beer one, and the other half was combined with three gallons of a new beer made for that purpose. I added some medium oak cubes as well, it was a sort of solera project. This blend (beer 1 and beer two) was bottled this summer.

OG: 1.044
FG: around 1.000
IBU: 15
SRM: 13
ABV: 6ish%

Recipe was for 11.5 gallons.

Grains:
7 lb Rye Malt (30%)
5.5 lb Vienna Malt (24%)
5 lb Wheat Malt (22%)
2.25 lb Cdn 2 row (9%)
2 lb Dark Munich Malt (9%)
1 lb Aromatic Malt (4%)
6oz Carafa Malt (2%)

Hops:
1.1 oz Magnum 11.3% (30 minutes)

Water:
Well water with estimates for mineral content and some calcium chloride added. Probably moderately hard without too many carbonates.

Yeast:
I forget

Having an early one today and couldn't wait to try this one. It's got a deep tan colour, with a nice ring of foam around the edge that persist. One feature that evades me with my sour beers. I get a bit of a rubbery/smokey aroma. It's not a bad feature, there is just enough to offer some complexity. Bone dry with a vinous quality. Nice clean lactic acidity, maybe a touch of acedic acid. I really like it, thanks Andrew!

My only comment is get better handwritting! I had to deduce that this one was number 8 through process of elimination.

Hahaha as Adam said, took me a while to figure out the bottle. Well worth the wait. Sours are hit and miss for me, but this is just right for my pallet. Its not too sour, which I like. Deep tan colour, lots of carb. Very dry, like a dry wine. I get more leather/smokey aftertaste than rubber and can defiantly find the peach added to the first beer. Well done.

Certainly made my lips pucker! I quite enjoyed it. Almost tasted like a Flanders Red to me.

Solid job on this one.

Great job, Andrew, I'm really enjoying this.

This was a wonderfully complex beer. Sour, sweet, fruity, funky. Constantly shifting around on the palate. Very well done, thanks for sharing

Shared this with some friends last night, great complexity!

What a cool layered beer. Lots going on at different levels. Totally getting a wonderful Flanders-like funk. Medium pleasant sourness and super dry finish that amps up the pucker perception.

Thanks for sharing this “project” years in the making!

Left me wondering and enjoying at the same time haha.....very unique enjoyable beer. Much appreciated.

Really enjoyed this one last night. As others have said, it had some flanders red / oude bruin vibes. Thanks for sharing!

This reminds me a ton of Glen's (@serpentbrewing) flander's red, which is a huge compliment.

Not much to add to the others' comments, but thanks so much for sharing this delicious piece of art!

This is a lovely thing. The nose had me bracing for a finish on the harsher or maybe acetic side, but it absolutely isn’t. Just enough sweetness and maltiness to ensure it’s not one note. There’s complexity in both the sourness and the body. Really enjoying it. Thanks much.


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Nice and tart! Tasty beer. Thanks.

I still had this from last year (had been intending to share it with a friend this year, but due to COVID that never happened. It was delicious - defintiely got the Flanders red vibe.

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