Up until I read your post, I thought sour = rotten.Freed Roger wrote:It was like when someone says -"try this fruit* beer, it's really not bad." I'll take a sip, and - it's usually not as bad as expected, and then i'm done with it and want a beer, and my wife takes the crappy fruit or sour beer off my handsjim wrote:
I was trying to imagine you had a good first impression of a sour beer. I was like - what? Don't you just reflexively spit out sour beer?
*from what I read, sour/tart beers probably get their weird taste differently than fruit beers
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I suspect it's like most things when you have a group of guys drinking - let's see what we can burn in the fire. Hey, we got a deep fryer, let's see what we can make work in the deep fryer. It's got to be a challenge for someone like the Carey's at NG to see what kind of stuff you can concoct into drinkable beer. New Glarus Belgian Red is pretty impressive, but hell if I'm going to drink more than a taste. I won't even waste one of my samplers on it at the brewery.
and as a disclaimer - I typically want to like all the beers I buy, especially when they are expensive. The more varieties I can like, the better. I'd rather not have to exclude all the belgians and saisons etc from my choices.
I think there is a lot of that "Let's see what burns" going on with beer making. I've said this before, I've gotten to the point where all of the variety has actually shrunk the number of beers I drink. Used to be it seemed that you could go out and by some random thing and maybe like it 75% of the time or whatever. That ratio has dropped big time for me to the point where I have collected a set of known beers that represent kind of a spectrum that I like, and that's what I stick to. It's not that I won't try something new if you give it to me, but I won't buy it. If I'm spending my own money now, it's only to buy something I have had before and I know I like.
