The ease with which he talks about sour stuff I barely comprehend…it doesn’t take long to notice this guy is a passionate genius. I need to edit this comment to clarify I was talking about Chris, although Jonny also qualifies!
I love it when I run across a craft brewer that makes these modern Belgian, sour, or mixed ferm styles. I will almost always want to try them to see if I can find one that I like as much as I love a Kriek or a Gueuze. These are my long term home brewing goals too. Really cool brewery!
As a homebrewer that brews a raspberry sour every December, the lemon addition is intriguing. I'd probably try the zest of maybe 2 lemons at flameout (19L batch) and the juice of 2 lemons added with the raspberry, close to final gravity.. Further insight from others would be great. 🍻
So perceived sweetness is simply how sweet it tastes, what we mean here when we use it is that some flavours can create the illusion of sweetness without it being reflected in the actual amount of sugar left in the beer. Generally fruits, caramel and. Crystal malts, and lower carbonation can create that feeling
i had some beers from Pastore at beer festival , didn't like them but i did have a cold at the time so maybe that influenced it. Maybe i'll try them again now after watching this video!
The ease with which he talks about sour stuff I barely comprehend…it doesn’t take long to notice this guy is a passionate genius. I need to edit this comment to clarify I was talking about Chris, although Jonny also qualifies!
It's Friday morning in Australia and we're in a huge heat wave, these beers sound absolutely PERFECT for this weather! Sour and sprits 🎉
Love the passion that pops out of the video for the sour beers of Pastore! Thank you for sharing! 🍺🍺🍺🍋🍋🍋
What an episode, love what these guys do! Hoping to visit them from Australia when we are over next! 🍻
Pastore's collaboration with the other East Anglia brewers was one of the best wild ales I've ever had. It had very fitting name too, Black Shuck.
I'm still on the fence with Sours but this sounds delicious! Cheers 🍻
I love it when I run across a craft brewer that makes these modern Belgian, sour, or mixed ferm styles. I will almost always want to try them to see if I can find one that I like as much as I love a Kriek or a Gueuze. These are my long term home brewing goals too. Really cool brewery!
Try the Fenland Sunset - which is a BA Flanders Red (ish) - raspberries, blackcurrants and plums. Not cheap but tasty.
As a homebrewer that brews a raspberry sour every December, the lemon addition is intriguing. I'd probably try the zest of maybe 2 lemons at flameout (19L batch) and the juice of 2 lemons added with the raspberry, close to final gravity..
Further insight from others would be great. 🍻
Sounds about right to me! Not used lemon at homebrew scale but you don't want to overdo the juice of you're already getting good pH.
This might sound like a daft question. but what exactly is 'perceived sweetness' in relation to beer?
So perceived sweetness is simply how sweet it tastes, what we mean here when we use it is that some flavours can create the illusion of sweetness without it being reflected in the actual amount of sugar left in the beer. Generally fruits, caramel and. Crystal malts, and lower carbonation can create that feeling
i had some beers from Pastore at beer festival , didn't like them but i did have a cold at the time so maybe that influenced it. Maybe i'll try them again now after watching this video!