If you can eat it or drink it, I'm making it.
Starting with the basics, moving up to the hard stuff.
Saturday, March 11, 2017
That is the Sound of Inevitability
So it turns out that after a couple years of trying and continuing to hate them, I like sour beers now. Apparently all it took was a trip to Brussels.
Note the Cantillon in the above pic, that's one of the six I brought back with me. Shortly after taking this photo, I opened it and pitched the dregs into a cup of starter wort. I'll scale it up to a full sized yeast starter with the rest of a quart and brew a batch of lambic (65% pale / 35% raw wheat) next Saturday.