A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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dansmallbeer -

I am sipping Storm Brewing's James' "insane" 14-year-old lambic as I type this. It's a glorious assault, but not one I could build a hobby out of. The Oro de Calabaza, on the other hand, is a sumptuous bedfellow.

Gary Gillman -

I agree full regarding a touch of sweetness in gueuze. Mort Subite's unflavoured gueuze gets the balance right for me. But still lambic, or gueuze that is stone dry to the point of intense acidity, is something I can't drink. I've tried, but I can't.

I like a touch of sourness in porter, indeed historically aged porter had such a quality or something very like it the old books called "sub-acidity" or "approaching acidity".

Rarely if ever have I found a frank admiration expressed for sour beers in 1800's English writings. English and Scots brewers didn't want the taste, and to the extent it survived in the old vatted ales and long-stored porter, it was said the taste was going out (as indeed it did, mostly, by the end of the 1800's). English visitors to Belgium regularly deprecated the sour note in Belgian ales.

Yet, this does not mean sour beer was bad, clearly the taste appealed to various local markets in Belgium and indeed in the south west of England in this period. The Belgians persisted with it here and there and some styles were picked up by our craft brewers.

It is all good, it should all be preserved and indeed expanded, and let the people decide.


Gary Gillman -

Sorry, I meant, "I agree fully that...".


Sabine Pils -

Well as it is very well known, to like beer, you need to have an acquired taste for it. Also, it is a relief to know that people who don't the sour beer; at times sour beer is not really sour beer.

Jorge -

I've been following Michael Tonsmeire's blog 'The Mad Fermentationist' and have decided I need to try a sour beer since I've yet to have one...

Trying to get an idea of what would be a good example so I don't discard the style because of a bad one... Russian River and Jolly Pumpkin seem to be among the top ones to try... any suggestions?

Alan -

You sort of have to jump in but, for me, find a gueuze or Duchesse du Bougogne.