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This is a 50/50 blend of x2 two year old beers fermented with mixed yeast/bacteria blends.

Beer #1 (brewed late 2014)
70% 2-row
30% flaked wheat
7 IBU (15 g 4%AA, unknown hop type)
4.2% ABV
- Fermentation organisms: Roselair blend, dregs from a previous roselair fermentation, bottle dregs, small spontaneous experiment
- For the bulk of the grains it was a normal mash with a target mash temp of 70 degC, but I reserved half of the flaked wheat and a handful of 2-row to try and get a bit more starch out and into the fermentor so the bugs would have something extra to chew on. I brought half of the flaked wheat with a bit of 2-row to a boil, straining the wort out, adding more water then straining that and keeping the strained liquid near boiling. During mashout I added the strained wort back to the mash after it was over 75 degC.
- After the fermentation slowed down added about 2L of 1.030 wheat DME to bring the liquid to the top of the carboy.

Beer #2 (brewed early 2015)
70% pils
30% flaked wheat
7 IBU (15 g 4%AA, unknown hop type)
Didn't measure initial gravity, but I expect this one was between 4 - 4.5% ABV
Fermentation organisms: Mélange blend, Wyeast 1056
Same mash as Beer #1

Bottled these in July-2017 and added table sugar for carbonation. Each had a different character that blended well together. After a few different combinations I was happy with a 50/50 mix.

Super pumped for this!


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I'm looking forward to this one too, but I'm putting it away until I brew my next sour beer, I want to use the dregs. Probably in the spring at latest.

I can hook you up with some dregs anytime! Just stop by. I've got three mason jars of mixed cultures going in the fridge (from this batch and other batches) or we could open a couple of bottles of sours for more dregs.

That sounds better than waiting to drink it!

Fantastic! Sourness isn't overly agressive and has a nice sweettart quality. Nice mouthfeel and carbonation levels, very slight smoky phenols? Great beer, thanks for sharing!

I'm almost never a fan sours but I'm really digging this one. The sour is at a good level and I'm getting a lot of citrus, almost like beer mixed with grapefruit juice. Aftertaste is very pleasant as well, which isn't always the case for sours. Well done, huge thanks for parting with this!

I love it. I didn’t read the recipe before trying it and i thought it was a sour cider! It took a few swallys to grasp what was goin on.

Not really in the head space to pick it apart right now but thanks for the beer it’s great and a very generous offer for the time put in.


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Very tasty. I'm not sure I'd want to part with 30 of these but I'm glad you did. My wife and I are really enjoying it after a long Monday. Might have to give a sour a go!

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This was a great beer, thanks for sharing. I can't believe you shared these large bottles! I'd put a stash of these away for a while to see how they change with even more time in the bottle, but it is great now. It's a great sour, well balanced with lots going on in the aroma and flavour.

Awesome!

Glad you like it! I've got lots more other sours squirreled away and I figured I would share some to make room for more. There weren't all big bottles, some were 375's some 500's and some 750's.

I found the sourness to be delightful. I don't know sours very well, so I can't say much other than I liked it. Bit of a gusher when I opened it, but I didn't lose too much. Thanks!

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I'm really enjoying it. I'm also not someone who's usually a sour guy but this is nice. Thanks for sharing something that you've had aging for so long, very generous of you!

Big gusher, glad I had a big bottle, lost almost half. That aside it tastes amazing! Great Brett character on the nose, funk goes nice with the super dry tartness. Thanks for the big effort beer Adam.

Sorry to hear about the gushers. Despite being a few years old in the carboy and an FG at pretty much 1.000 I guess they still had some carbs left to ferment which threw off my priming calculator. I had mine in the fridge for two days prior and it foamed up over the top but I'd say it was more of a creep and less of a gush.

For anybody who hasn't yet drank it make sure to put it in the fridge for a couple of days.

Barnyard funk and a nicely layered acidity, great beer. Thanks Adam!

Mine was carbed on the low side, but that's fine; at the very least it means I got to drink it all. I agree that it came across almost fruit juicy/cidery at first, especially when cold. Definitely some nice funk. I absolutely was not able to tell it was a blend of beers, which speaks to how well integrated it is. Feel free to send any more blend experiments you've got this way for additional analysis Definitely appreciate you sharing stuff out of the cellar!

amartin wrote:I'm looking forward to this one too, but I'm putting it away until I brew my next sour beer, I want to use the dregs. Probably in the spring at latest.

Grand theft saccaromyces!


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CartoonCod wrote:Glad you like it! I've got lots more other sours squirreled away and I figured I would share some to make room for more. There weren't all big bottles, some were 375's some 500's and some 750's.

Adam. Just judged this after a quick scan to see how it was made.

Someone above made a cider reference. Give this to me blind and it’s a lot like the Sourwood cider I had earlier tonight.

Here’s a rough scoresheet. Probably just wants for some malt to be leftover after the microbiology attack to remind one that it’s beer.



We miss you at the comps!!!



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Nothing much to add beyond what has already been said. I enjoyed this one.

This was amazing. Thanks for the very generous share! The perfect level of funk for my tastes - really well-balanced. We drank this last night while bottling our first stab at a Berliner Weisse.

This is one to aspire to... an ambitious undertaking well worth the effort. Thanks again!

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Great beer. Would be perfect on a hot summers day at the beach.

Just getting to this now. Nice work Adam!

Oh hell yes! I’m liking this one. It fully carbed for me. It’s sour and funky and citrusy. Whoo!


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Carbonation was spot on for the style. Effervescent like champagne. A beautiful meringue head atop a crystal clear pale gold ale. The floral and citrussy aroma complemented the sharp lemon zest and apple funky taste. I thought i could pick up something herbal on the taste like savoury or sage. I'm not usually a fan of a lot of sour beer at once, but the complex brett character and crisp dryness had me reaching for the glass again and again.

Thats some great farmhouse champagne! Thank you for this treat!