Re: Lauren Salazar of New Belgium: Ton of sour inf
Great article Brandon. Above all though I am adding this article to the long list of "opinions about sour beer stated as fact".
For instance, Ms. Salazar says "The second you taste vinegar it needs to be dumped because itís not getting any better".
For many people, acetic acid is a desirable component of a Flanders Red. (see BJCP guidelines for instance)
So let me modify that statement, "the second you taste vinegar in your sour beer, please contact me and I will dispose of it properly". ;)
Last thing, the info she provide about their technique of only souring finished beers fits in line with my major gripe about New Belgium's sours --- they're too clean!
In that section she makes it sound like mixed-culture fermentation is a no-no. But if you read between the lines a bit, she's actually just saying that mixed-fermentation is more unpredictable and thus (I assume) impractical for their large-scale commercial operations.
Funk it up!