After finally deciding to brew our first sour beer at the end of last year, we were eager to finally taste the final result. Especially having into account that, at least theoretically, the parameters of the process we had followed seemed to have not stray from the right ones. If you want to check how we brewed this beer, you can read everything about it here.
First of all, I have to explain something about its appearance. As you probably know, we had some trouble to separate completely the beer from the apricot purée. This involved that some fruit dregs were present in the bottles. After some weeks at cold temperature these dregs deposited at the bottom of the bottles and, if you were cautious, you could serve this beer with a nice golden colour and quiet clear. However, if you shook the bottles just a little bit or if you poured without caution, the beer was hazy and with an orangey colour. You can see the differences in picture above. Foam is white and with low retention.
Regarding aroma, fruit is the most prominent characteristic, with a mix between apricots and citric tones. The acid touch from Lactobacillus is also present. There is no aromas coming from the yeast.
For flavour, a firm but rather smooth tartness is the first impression you get. Soon you can notice the apricot that, in my opinion, balances the acidity quite nicely. Wheat malt imparts some bready hints and, as with aroma, there are also some citric notes, maybe from coriander. Bitterness is quite low, just enough to balance malt sweetness. Safale K-97 yeast did a pretty good job performing a clean fermentation. Salt is not noticeable, but I have the feeling that this beer wouldn’t be the same without it, since it is probably enhancing other flavours.
Body is low-medium, with a medium-high carbonation. It is a very dry and refreshing beer, which makes it very drinkable, especially with good weather. In addition, its low alcohol content, 4.2% ABV, allows you to drink a few glasses without any danger. The fruit dregs, contrary to what it may seem, are not noticeable while drinking the beer. In fact, we preferred the “hazy” version with the fruit that the “clean”.
All in all, we are very happy with this beer. Of all the batches we’ve brewed these last years, this is probably in the top 3. I’m very proud of it and I must say we enjoyed it from the first to that last bottle. Maybe all of this is because it was our first sour beer, something different from what we are used to brew, but the fact is we are very glad with the result. For future versions and, in spite of being something that didn’t really bothered me, I would probably change the way in which we added fruit. Although some fruit dregs remained in the final beer, it was quite tedious to separate most of the fruit from the beer. We could also play with other type of fruits. For the rest of the process, I will keep it more or less the same, only minor changes. If this beer was a test to keep brewing sour beers, with the final result I have no doubt that sour beer have arrived to stay.