Vintage Cellars Catalogue - 03/02-20/04/2021 (Page 53)

the brew the flavour hit that souring delivers can balance out the lack of alcohol." ven the powerful fruit aromatics that hops can bring to styles such as pale ales and ipas are being challenged by the rise of tart and sometimes out-and-out acidic beers hitting the shelves under the banner of sour rediscovered by brewers and enthusiastically embraced by beer drinkers ever since the renowned 19th-century french biologist louis pasteur first studied on a mission to better control the fermentation of the amber fluid beer by isolating particular the sugars from the malt into the alcohol and this saw the vast majority of beers grow cleaner in profile without the sometimes funky ending search for flavour and interest in craft reinvent the past and embrace some of these there are two basic ways to create sourness and the other is barrel ageing the first is quicker and sees a brewer add blend of water and grains created early in the ph and creating an acidic bite in the final beer ageing certain styles in wood with a blend of different types of yeasts including also lowers the ph of the beer and the process adds a depth of flavour beyond the souring to create very complex beers such as flanders red and brown ales both styles can be blended with fruits brewers making kettle sours have been even mango and pineapple to add additional flavour to their creations the flavour hit that souring delivers can balance out the lack of alcohol in many of quenching and rewarding experience sour flavours also pair very well with food with traditional belgian styles such as flanders red having the complexity of good red wines and standing up to foods such as duck and flavours are a perfect complement for a sour stompin cou ground raspberry daiquiri sour sour key lime smash sour beer sewing tan lines bad shepherd passionfruits mint sous colonial sour* stomping ground key lime smash tan lines passionfruit & mint sour bad shepherd raspberry daiquiri packed with lime and a dash of lactose for a creamy feel that tastes like classic key lime pie abundant with and a hint of mint the sour raspberry flavour is enhanced and balanced with lime and salt munich malts build hint of sweetness while low bitterness keeps this sour light and refreshing vintagecellars.com.au