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Thread: Let's give CAMRA a kicking (again).

  1. #21
    Old & Bitter oldboots's Avatar
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    Quote Originally Posted by Tris39 View Post
    I've had some so-called 'citric' ales and they just taste sour. Why would someone brew a beer that tastes off? Is it so that if the ale turns, a customer has no cause for complaint? A case of the Emperor's New Clothes, me thinks.
    There is a difference between a beer that's gone off ie turned to acetic acid (vinegar) and one that has been fermented by wild yeasts, eg Lambics, or by Brettanomyces yeasts. It is difficult to tell them apart without practice but personally I'm a big fan of Lambic and Gueze. I got a nice bottle of Duchesse du Burgoyne cheap cos no-one else would drink it in a bottle bar.
    I haven't tried many UK made sours but those I have didn't quite have the quality of the Belgians.

    Apparently 18/19th century Porters and Stout Porters were on the sour side due to the long maturation in Brettanomyces laden wooden vats.

  2. #22
    It wasn't me Quinno's Avatar
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    Quote Originally Posted by oldboots View Post
    I got a nice bottle of Duchesse du Burgoyne cheap cos no-one else would drink it in a bottle bar.
    A man of taste. There are a small band of us who keep the supply at the Nags ticking over enough so it's a permanent fridge fixture

  3. #23
    This Space For Hire Aqualung's Avatar
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    Quote Originally Posted by oldboots View Post
    I got a nice bottle of Duchesse du Burgoyne cheap cos no-one else would drink it in a bottle bar.
    Never heard of it!

  4. #24
    It wasn't me Quinno's Avatar
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    Quote Originally Posted by Aqualung View Post
    Never heard of it!
    Time to acquaint yourself with the mistress.

  5. #25
    This Space For Hire Aqualung's Avatar
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    Quote Originally Posted by Quinno View Post
    Time to acquaint yourself with the mistress.
    It sounds like something from a Little Britain sketch to me.
    I've tried those wild yeast Belgian thingys and haven't got on with them. I was once highly recommended an obscure Belgian cherry one. It was so sharp and sour I ended up tipping most of it into a nearby aspidistra. I don't mind the odd Trappiste beer but even they are very herby and certainly not worth the price tag in pubs over here.

  6. #26
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    Quote Originally Posted by Aqualung View Post
    Never heard of it!
    Was in a little off licence and I pointed out to the owner that the bottles of Duchesse de Burgoyne sat amongst the wines was actually beer not wine.He had not heard of it either.

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