So, I’ve been playing with ways to lower the pH of my beers to emulate sour beers. A true sour typically has bacteria like Lactobacillus and/or Pediococcus to lower the pH and get all the sour flavors. This beer uses acidulated malt with very sour cherry concentrate (Montgomeries from Michigan). It tastes pretty close to a sour and I think it is definitely a better beer than the Blueberry Tart that I attempted last October. (Although many people loved the Blueberry Tart as well). Like most sours this beer is under 5% alcohol, this one clocks in at 4.3% and only 16 IBU’s and had a distinct cherry pie flavor and aroma but it much more tart.
You’ll have to try it and judge for yourself if this clean beer still makes a good sour. Tapped today at 4PM. (Wed. April 17th, 2013)