Outich Prientx | Chicago Reader

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Re: “Pucker up for Gueuze Tilquin

"In fact a fair amount of aging is necessary to take the sharpness out of these tart beers" - Just FYI, aging sours makes them more sour. In fact, decade old sours become unbearably sour for all but the biggest sour head. So, I'm not sure what you meant by sharpness but they become harder to drink with age for beer drinkers who are new to sours. Sours should be consumed as fresh as possible if you are newer to the style then start experimenting with aged sours. If you are talking about fruit lambics the fruit all but vanishes after a few years and just basically becomes a traditional sour. So, for fruit sours if you want fruit drink them fresh. If you want sour and no fruit let them age. Again, like all sours they will get more sour as they age.

1 like, 4 dislikes
Posted by Outich Prientx on 03/05/2013 at 7:41 PM

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