neither are especially sour but both are Bretty saisons which i think are really excellent: Elder Brett: Saison-Brett Golden Ale - Epic Brewing Co. Seizoen Bretta - Logsdon Farmhouse Ales http://beeradvocate.com/beer/profile/25710/69702 http://beeradvocate.com/beer/profile/22893/77859
Interlude is an incredibly unique and delicious beer; there's really nothing I've had that compares to it. I just had some on-tap recently, and I was struck by the vinous notes and oak character. I wouldn't call it a Saison, and I wouldn't call it a Sour. It's just Interlude. As for Sour saisons, I really don't know what you're looking for. Everyone's palate is different, and those who find Rodenbach Grand Cru intensely sour would be shocked at the level of sourness in a Cantillon Kriek. What exactly are you looking for? A saison fermented with wild yeast? Or just something really Bretty? It's unfortunate but beautiful: there's only one Interlude.
It varies year to year, but there's a fantastic wine character that comes through in the beer due to the Merlot and Sirah barrel aging. There aren't a lot of breweries using wine barrels, and I think that's what makes Interlude unique, along with the brilliant yeast character and tartness. Cheers.
I know it has been already mentioned, but Allagash Interlude is pretty fantastic! And living in North Carolina, Catawba Brewing (in Morganton, NC) is making some outstanding sours.
I have been meaning to try this new style, this thread has inspired me, tomorrow I will go out and try HANNEPIN (sp?) I think I saw it on a shelf at Binnys.
Just had Crooked Stave's Saison the other day and it had a fantastic rustic character with a little tartness on the back end. An absolutely beautiful beer.
I missed the Blackberry Saison. Catawba is going to blow up when they get the barrel program moved to Asheville and the tap room open. If they start bottling, they're going to put NC on the sour map.
+1 to Logsdon Seizoen Bretta, if you can find one. So good. I wish I'd had more than one bottle. I'd also love to try Peche 'n Brett.
Jolly Pumpkin sours everything to my knowledge. So their farmhouse lineup: Bam Biere, Bam Noire, and E.S. Bam (my fav) all qualify. No?
I like Brewery Vivant Zaison Imperial Saison. It's sweet and tart, reminds me of good hard cider. I don't tend to like saisons, so it could be total crap to people who do.
Noble Rot was a pretty rad beer, and it's classified as a Saison. Has some grapes and funk in there, along with a lovely acidity, borderline sour. Cheers
I was going to suggest Prairie Somewhere. All of the Prairie beers that I've tried so far have been great!
Love buzz has a light tart to it. Very good beer but not sour. Some might call it sour but I think its the orange peels and wine barrel. Enjoy
You should try the new one Tralfmadorian, one of their best Belgians yet, excluding bottled stuff that's just tits.
A local brewery (Sante Adairius) has made a few that have been phenomenal, and they've only been open for 9 months - West Ashley, Love's Armor and Saison Bernice have all been amazing. Inspired me to make my own super funk/sour yeast blend cultivated from walez to make a sour version of my homebrew saison, can't wait to try it!
Really liked the Suarez but I'd put it just a step below Anna, not that they're really all that similar except for their named style. Anna was almost perfect for a more traditional saison, while Suarez had some darker malts and hibiscus, which always seems to mesh well with the style.
The most recent batch wasn't funky. Also HF Flora in addition to the previously mentioned HF Saisons. Seems like all of theirs are tart.
Love Buzz is an interesting case, and to me, embodies the difficulty of defining "sour" within a style that isn't full-on sour. My friends, some of whom are no fans of sour beers, all like Love Buzz and thought it was pretty sour. I, being someone who really enjoys sours and gueuze, thought it had some tartness, a hint of sour, but wouldn't really classify it as a "sour" saison. Saisons already tow that line between "sour" and just "funky", so it makes the perception of a "sour" saison hard to define and entirely dependent upon personal taste and palette. At least, that's my two cents. PS - I was blown away by Love Buzz and really hope that Anchorage decides to do another run or fifty. I really really REALLY want another bottle, but seem to have exhausted all my usual channels. I'm honestly lucky that I got the one bottle I did try.
misconception: brettanomyces makes beer sour correct answer: pediococcus and lactobacillus makes beer sour. Also, a sour saison would technically just be a Wild Ale, right?
I'm glad someone else said this. I've always thought people confuse the general funkiness that can accompany brett beers with "sour", but I'm not quite knowledgeable enough to say something.
Lactobacillus released lactic acid when it eats simple sugars which makes the beer tart. I'm also pretty sure that acid is causing the head to reduce quickly, making it champagne like in body.
I did have it. I must agree, it was amazing. I wish I could try some of the bottled stuff. Never made it to any of the releases.
