Hi there,
I am looking for a recommendation for a bottled conditioned sour stout or a yeast that I could use in a sour stout? I want to try a few samples so that I can get an idea of different flavours & if I can grow the dregs that would be a bonus :)
Shanna
I don't think there is such a thing. They have dark ales, but they're still pilsner malt with crystal malts.
Sounds interesting though. I know Galway bay did a sour stout last summer and it was lovely.
Dark ale would do.
Shanna
Updated thread to reflect sour stout rather than specifically Belgian sour stout.
Shanna
I had brooklyn brewery's Wild Horse porter, and I really liked it, I'm hoping to try and do something similar if I ever go down the route of sours.
There's ould bruin's. It's a brown, fruity, malty beer - think plums and figs.
I'm quite partial to the Paper Bag Company one: http://mchughs.ie/brown-paper-bag-project-aul-bruin-bagger-33cl
There's also the classic Liefmans Goudenband, which is recommended in the style guide: http://mchughs.ie/liefmans-goudenband-375cl-1-1-1
I am following a thread on HBT for a beer called tart of darkness by The Bruery in the US. From reviews I've read if it is a very good sour stout. They use Wyeast Roeselare for its yeast and microbes.
Shanna, what are you trying to achieve here? Are you going for the Guinness 'tang'? Or are you looking for something properly funky?
Quote from: Bubbles on November 15, 2015, 08:21:37 PM
Shanna, what are you trying to achieve here? Are you going for the Guinness 'tang'? Or are you looking for something properly funky?
Sour tang to start with I suppose rather than the really funky strain.
Shanna
You can use a bit of acidulated malt to get a little sourness into a stout.
Sour a portion of wort and add it back.
Let the wort sit for a few days and sour, boil, and add back to the stout. Blend to taste.
I've seen Guinness clones that do this. Haven't tried it but will get around to it.
I think Simon did that for his BerlinerWeisse - meant to get nice and tart.
Berliner is the lot soured. If you only want a background sourness back souring might be a bit more controllable.
I brewed this recipe, it a dark saison. Its been on currents now for 6 months. Used the WL farmhouse blend, but also threw in dregs from a bottle of Geuze and consecration to try get some sourness going.
http://www.themadfermentationist.com/2012/01/american-farmhouse-currant-dark-saison.html