ahh, gotcha.

Last night was my first exposure to a sour stout. Jolly Pumpkin's Madrugada Obscura. Bizarre stuff and it was delicious.

To continue on Reaper's line of information about sours, Jolly Pumpkin uses wild yeasts in all of their beers, so they end up with sour versions of a lot of typically non-sour beers. Hence, the sour stout I referenced. They also had a witbier, a brown ale, a pumpkin beer, a christmas ale, and a saison. All were tart at the least, some were full on sours.

To continue from your post... There are plenty of American beers that don't conform to rigid style guidelines, so the BJCP (Beer Judge Certification Program), which judges beer competitions, created a couple of catch-all categories. These are American Strong Ale (higher gravity ales that aren't noticeably similar to other styles. Stone's Arrogant Bastard is the most notable example), and American Wild Ale (which accounts for like every sour beer that isn't from Belgium or Germany).

So nearly all of Jolly Pumpkins beers get classified as American Wild Ales in competitions.

Before last night, I had only had La Roja, which is classified as an American Wild Ale. I saw the list of beers and noticed that none are technically classified as sours/wild ales.

We asked the waitress, "Are any of them actual sours?" Her answer..."They're all sour." She was right.

sorry if repost (in reality.... not really sorry.....)
had this the other day at the Saucer. not a big fan of peaches, but this was a treat. weighs in at a whopping 9.4% and the peachiness isn't overpowering...just right. good stuff.

http://www.newbelgium.com/images/sce...h_prodshot.png

http://www.newbelgium.com/beer/detai...6-45eb91116c1e

although I defer to your considerable beer knowledge....I just wanna say....I LOVE Lambics, and classifying them as sour.....eh.....not sure I can totally agree. Lindehmans seems to be the biggest seller round KC parts, however if you can find St Louis, it's better. I like the Framboise (raspberry) OK, but Kriek (cherry) is better IMO. I don't find them to be sour. tart, and maybe a tad too sweet, but not sour. I like to mix them with a good wheat beer, cuts down on the sweetness, yet still allows the flavor to come thru.

Gueuze.....OMG! it'll turn your face inside out!

ya I've had lindemans mixed with Allagash White, turns out very good. I can't stand lindemans by itself.

really? even the Kriek? most times they are out of Kriek and I settle for Framboise, and I never get the peach.. I almost never drink a Lambic pure though...it's so very sweet and soda poppy, but it's not that I don't like it. it's just better tamed down with a quality wheat.

You can't agree because you think that Lindemans and St. Louis fruit lambics are correct examples of lambic beer. Those two breweries add A LOT of sugar to their fruit lambics, to the point where they taste like alcopops. I like em, don't get me wrong. But they are totally sugarfied.

Find a Kriek or Framboise lambic from Cantillion or Dire Fontienen or Tilquin or Hanssens or Boon or De Ranke and you'll see that lambic beer is soursoursour.

Gueuze, after all, is just a blend of lambics that haven't had fruit added.

Sugar in beer? Gtfo

Picked up two bottles, might crack 'em open this weekend. Also chilling a Stone Brothers 10th Anniversary Ruination, a Reverb Imperial Pilsner (Boulevard Smokestack Series). Still have two bottles of the Saison Bret from Boulevard as well. Have you tried the Russian River/Sierra Nevada Collaboration "Brux"? I have another bottle of that... wow!

That Stone 10th Anniversary is a beer that literally declines in quality by the day. You need to drink it ASAP.

I actually did know that gueuze was unfruited lambic...and come to think of it...it was a Gueuze Cantillion that turned my face inside out. I've come close a few times to buying a bottle of the De Ranke at the Saucer, but haven't. I'll have to try it to see...but I'm assuming that if the sourness is in the same vicinity as the gueuze I may not be a fan. to each his own I reckon.

Real fruit lambics are sweeter than Gueuze, because the fruit adds sweetness. But not much sweeter, heh. It's worth seeing if you're a fan or not, I'd say.

Both Cantillon and Drie Fonteinen have stuff on the roster for Friday at the Saucer.