nodamagedone
Well-Known Member
Funk Factory and O'so released some great sours Jan. 24th. Would love to hear more about the collab and what's coming in the future.
Forgot Turtle RidgePreview of how this thread is going to go:
Lambic
American Lambic
Mort Subite
Cool Ship
Tilquin
Lambic
Allagash
American Lambic
Microflora
Russian River
Lambic from America
What's a turtle ridge? Should I check urban dictionary?Forgot Turtle Ridge
What's a turtle ridge? Should I check urban dictionary?
Sure is!is this an AMA?
is this an AMA?
What's your favorite beer?
levifunk will the current unusable/not functioning v5.0 of Beer Manager ever be updated or is that a lost cause?
It isn't unusable. I still use it to manage my cellar (which it was originally designed for). The site changes on BA resulted in essentially a complete rebuild to scrap reviews.
levifunk, in your opinion, who has the best american sour program? Who are some promising up and comers? What will the American sour program become over the next 10 years and who will be leading the charge?
Bad wording on my part. I never used it for cellar management since (for me) that changes more frequently than my reviews do. ISO a means of BA review backups.
Ok, I give in. Hello.
The best existing American sour program probably has to go to Russian River, but I think the American Sour game is changing drastically right now. You see much more brewers (and consumers) understanding what Lambic is and how much more complex it is than just a generic "sour" beer. I would have to highlight those breweries such as Jester King and Allagash who are pursuing traditional lambic production. I'm also very hopeful for Rivertown. Also, Crooked stave is doing so much to educate the american beer drinking population.
I think in the next 10 years you will see the American Sour category develop and split into multiple distinct categories. Currently we have 1 category that covers anything from 100% brett beers (not sour), to brett secondary beers (also not sour), to sour blondes, to american lambics. It is very confusing to label those all as one.
In regards to american lambics in the next 10 years I think we will have the start of a healthy program. Allagash is kind of leading the charge at the moment, but I hope to be right behind them
HahahahahhahaaNo. It's an AWA and everything you do will always be one.
levifunk you should get and try some beers from degardebrewing if you haven't already. I know I'm being a bit of a homer but I think his beers have the potential to be in the elite category of American wild ales; heck, in my opinion several are there already.
I'd love to try their stuff. I've had some great AWA from Almanac, Tired Hands, Crooked Stave, etc. I guess I was speaking more toward the idea that in the next 10 years I think there will be a need for this catch all category to be split up.
I'm not really aware of the backstory here, so who are you and how are you involved in lambic? Is it your profession in any capacity?
Maybe he just really likes George ClintonDude. His name is funk. Duh.
I'm not really aware of the backstory here, so who are you and how are you involved in lambic? Is it your profession in any capacity?
Maybe he just really likes George Clinton
Racists maybe.Are there people who don't?
I'm not really aware of the backstory here, so who are you and how are you involved in lambic? Is it your profession in any capacity?
So I take it you don't subscribe to the notion that lambic can only come from the traditional areas of Belgium?I have been brewing lambic with O'so Brewing for the last couple years. This year I had a coolship built and we are now making lambic according to traditional methodology. In the next year I hope to find a warehouse space of my own and contract brew with multiple breweries.
Why has every American Wild fallen short in complexity to true Belgian Lambics? I don't think there's a shortage of dusty farm attics to do spontaneous fermentation in America. Have we not found desirable areas?I have been brewing lambic with O'so Brewing for the last couple years. This year I had a coolship built and we are now making lambic according to traditional methodology. In the next year I hope to find a warehouse space of my own and contract brew with multiple breweries.
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