{"id":545,"date":"2015-07-21T17:56:00","date_gmt":"2015-07-21T17:56:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2015\/07\/21\/sour-opprobrium-tasting-notes\/"},"modified":"2017-09-15T17:59:00","modified_gmt":"2017-09-15T17:59:00","slug":"sour-opprobrium-tasting-notes","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2015\/07\/21\/sour-opprobrium-tasting-notes\/","title":{"rendered":"Sour Opprobrium &#8211; Tasting Notes"},"content":{"rendered":"<table style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a style=\"clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-MfG0XhUNg34\/Va50Ws_3IJI\/AAAAAAAABKc\/sIPEZpAHfi8\/s1600\/2015bv.png\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"cursor: move;\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-MfG0XhUNg34\/Va50Ws_3IJI\/AAAAAAAABKc\/sIPEZpAHfi8\/s320\/2015bv.png?resize=320%2C240&#038;ssl=1\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">An ideal summer afternoon &#8211; Berliner Weisse, tunes and<br \/>\na magazine on the backyard deck.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>So the Berliner Weisse that <a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2015\/07\/02\/how-i-sour-mash-a-recipe\/\">was a topic of a rather extensive post two weeks ago<\/a> is kegged and carbed, meaning its time for a tasting!<\/p>\n<p>This beer was a rapid sour, produced by souring pre-hopped wort in the kettle using a mix of commercial <i>Lactobacilli<\/i>. After 3.5 days of souring a 35C the wort was briefly boiled, hopped with Hallertauer, and fermented with German ale yeast (Wyeast 1007). 8 days after mashing in the beer was fermented and in the keg&#8230;it carb&#8217;d up last week while I was away at the cottage and is now ready to drink.<\/p>\n<p><b>Appearance:<\/b> Its a Berliner &#8211; cloudy, pale yellow-white, soap-like head. In a bit of a surprise, the head lasts a while; a rarity in acidic beers.<\/p>\n<p><b>Aroma:<\/b> A mix of wheaty\/bread and lactic acid dominate the aroma, some &#8220;yeast&#8221; aroma is in the background.<\/p>\n<p><b>Flavour:<\/b> Lactic acid is upfront, alongside a sweet malt character. The usual breadiness of a Berliner is present, but not as strong as I&#8217;d prefer. Yeast character is somewhat neutral. The degree of acidity is lower than I expected &#8211; perhaps due to the higher than expected malt sweetness altering the balance.<\/p>\n<p><b>Mouthfeel:<\/b> Dry, but not quite as crisp as I&#8217;d prefer. After taste is slightly sweet and sour.<\/p>\n<p><b>Overall:<\/b> Given\u00a0 the acidity of the wort prior to pitching the yeast (3.4) I&#8217;m surprised this isn&#8217;t more sour &#8211; the sourness is on-style, but is on the weaker end and edges towards insufficiently sour. I think this is a result of my overly high efficiency on this batch &#8211; I normally aim to use sucrose for 10-15% of the fermentables, which guarantees a crisp finish. In this batch my higher-than-expected efficiency meant I could not add any sugar without seriously exceeding the alcohol range I was looking for. In fact I had to dilute the wort an extra 10% just to get it where I wanted.<\/p>\n<p>So its a good beer, but not the beer I was hoping for; in place of a sharply sour and crispy dry beer I instead have a softly sour, slightly sweet beer. Its still refreshing, and on-style, but its on the opposite side of the style guidelines from what I was looking for. The good news is that the residual sweetness should work well with the <i>Brett<\/i> added to the other half of the batch; over the next month or so it should consume those dextrans, leaving a much drier beer with a more pleasing sour character.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An ideal summer afternoon &#8211; Berliner Weisse, tunes and a magazine on the backyard deck. So the Berliner Weisse that<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,1,7,17],"tags":[159,131,53],"class_list":["post-545","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-rapid-sours","category-recipes","category-sour-n-wild","tag-berliner-weiss","tag-quick-sours","tag-tasting-notes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sour Opprobrium - Tasting Notes - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2015\/07\/21\/sour-opprobrium-tasting-notes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sour Opprobrium - Tasting Notes - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"An ideal summer afternoon &#8211; Berliner Weisse, tunes and a magazine on the backyard deck. 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