Recommendation for a bottled conditioned sour stout

[Shanna]

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

[molc]

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.

[Shanna]

Dark ale would do.

Shanna

[Shanna]

Updated thread to reflect sour stout rather than specifically Belgian sour stout.

Shanna

[dcalnan]

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.

[molc]

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

[AJ_Rowley]

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.

[Bubbles]

Shanna, what are you trying to achieve here? Are you going for the Guinness 'tang'? Or are you looking for something properly funky?

[Shanna]

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

[Bubbles]

You can use a bit of acidulated malt to get a little sourness into a stout.

[nigel_c]

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.

[molc]

I think Simon did that for his BerlinerWeisse - meant to get nice and tart.

[nigel_c]

Berliner is the lot soured. If you only want a background sourness back souring might be a bit more controllable.

[phynes1]

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