Last night I went to GLBC’s Barrel Aged Blackout Stout release party and they actually had one of their sours aged in sherry casks for two years. It’s called Jabberwocky and it was amazing. I could drink that stuff nonstop. So maybe my first experience with a sour shouldn’t have started with a Flanders :cheers:
thats is a pretty mild sour, especially when you get that strong. Once you get over 8% a lot of bugs do not like to work to much.
YOu will try some Flanders that are very sticky sweet, like Duchesse. But not a good true representation of the style
True, but the one being discussed was New Glarus’s.
True, but the one being discussed was New Glarus’s.[/quote]
ha no idea where i got bells from…it was a long day at work i guess
