Balance IS king and most of the pastry beers I've had, are something that should have been poured down someone elses throat. Huge Lambic/Geuze fan, but I'm not going hunting for pastry sours.
Fun way of experimenting! Can't wait to see what's next! I'm trying to figure out how many sours I've had that could have actually been considered "pastry" now. A lot of breweries I go to would just label them as a sour.
Pb@j pastry sour are my favorite. fruity with sweet creme pastries mixed the sour blends wonderfully. Love pastry stouts as well. Both such good styles when not downing ales n lagers.
Pastore, Vault City and Dig Brew are all perfect examples of breweries that are currently pushing pastry sours that are just excellent. It’s a very good style and nothing like I’ve ever had before.
My experience of pastry stouts and sours, and even styles like NEIPA, is there are some amazing examples. The trouble is there are so many terrible examples to wade through until you find a good one!
@@ianwhatley6666 to answer this from my viewpoint. Verdant Marylou and Deya into the haze or steady rolling man are great NEIPA style beers, shout out to vocation hop skip and juice as a more accessible one
In southern California (and I'm sure other places) the Frose or slushy sours are becoming very popular. They have everything from fruit puree, vanilla, lactose, and marshmallow fluff. They're fun. I enjoy trying them, but they'll never replace beer flavored beer for me. Give me a good amber ale, barrel aged stout, west coast IPA or even a well crafted hazy any day over these. But...I'm down with them. But I can't drink a pint of these. They are best shared and for blowing the minds of non craft beer friends who have no idea that they make beers like this.
Thanx for this great review, I was not aware, that i was brewing a Pastry Sour, when I made my Passion Fruit Gose... (greetings from Braunschweig - 30km north of Goslar)
Hey cool! Well if you just added fruit I wouldn't quite call it pastry! In these beers there was sweetness added back in by lactose or vanilla. Yours sounds a little more traditional
@@TheCraftBeerChannel Then I will try this next time with a little of lactose, by the way dont try it without lactose with raspberry, tastes like burned plastic...(I´ve done it...)
Smoothie Sours have basically taken over the Pastry Sour title in the USA. Things from Urban South, 450 North, 903, Tripping Animals, Prision Pals, amd many other (all of these being amazing examples of the style)
I'm a big fan of pastry style beers. I had some fantastic pastry Sours from funky fluid and Scandinavian breweries. Bloody marvelous, what's next, can't wait.
Pastry seltzer is kinda alrdy a thing around me. One of my local breweries make like 7-9% seltzer with all sorts of different fruits. Usually has slightly more body than a typical macro seltzer and more interesting blends with fruit and vanilla sometimes
Do the Gose and Berliner have to be fruited and adjuncted? Or is it bit like Lambic/Guezue where you have the 'unflavoured' and then the Fruited versions. I don't ever seem to see a non fruited Gose, they all seem to be triple fruited (the Pohjala is the first one I've seem that is 'single fruited' - is there any special reason for that or is it just because it worked so well for North Brew?
In my mind neither Berliner nor Gose should be fruited! But I will allow the use of the names, like we say in this video, to explain what the base beer is going to add. These beers traditionally would have been straight up sour wheat ales. But that, apparently, is too boring for craft beer drinkers!
It IS Himalayan sea salt. Before the Indian subcontinent collided into the Asian continent, parts of what are now the Himalayas were below sea level. So it's sea salt without the chemicals and contamination of present day sea salt.
Out in Hong Kong, a brewery made one based inspired by Swedish Fika. It was a cherry cinnamon bun pastry sour. I used to live in Sweden and I absolutely loved it, but can see how it may not be everyone's cup of tea and could very easily be out of balance.
Bit late to the party here but cracking video on pastry sours. If you're looking for pastry sours done right, check out Pastore in Waterbeach, their stuff is out of this world!
I haven't drink pastry sours yet but, if tastes like yogurt or juice, how they fit in beer category? just because of the production? sincerely (new drinker) question! despite the answers, I think they might be fun and delicious. to the future! cheers from Brazil.
I've been finding that sour beers are getting a lot of people who don't necessarily like beer into beer. At the bottle shop I work at, a lot of women and younger crowd ask for sours.
Living in California I saw the beginnings of thick smoothie style sours - it was fun trying them at places like bruery terreux a few years ago but quickly became a tired category haha. That said I still get one every few months or so
The fact that after 15 years as a craft beer fan, I now have to inquire about the presence of lactose in my beer all the time angers me. Before it used to be "oh, there's a milk stout I should avoid that so I don't ruin my pants." I'm just an old man shaking my fist at the clouds I suppose.
hey I kind of agree - it's a nightmare for those with an intolerance. Lactose is often used as a shortcut to body and sweetness too, and most of the time is overdone. In this video though it really worked.
@@TheCraftBeerChannel I’m lucky to have a couple breweries within about 60 miles that regularly produce cask/real ale here in Los Angeles. It used to be easier to find but still more of a novelty “cask night is (insert west coast IPA) dry hopped with (hops)” kind of a thing but no one does that anymore.
@@TheCraftBeerChannel It seems Fuzz wasn't a very memorable beer, as the can on the right clearly says 'FUERST WIACEK FUZZ' 😉. Or could it be that you guys have developed very convincing deepfake skills?🤔
Great video and nice to see a German craft beer in there! But I think I wouldn't count the Orange Gose as a pastry sour. Wouldn't it be more like a fruited sour? I feel like pastry always need some kind of adjunct that you would normally just find in cakes and cookies and stuff.
Damn never heard of a pastry sour before but that sounds amazing! Wonder if there’s a way of brewing one up without lactose but keeping the sweetness? Might have to brew one up!
I dont see this trend slowing any time soon. It seems every brewery I visit (138 and counting) is packing every beer possible with various lactose and vanilla. It must sell, so I cant blame them, but they all start to taste the same over time. I personally prefer to try a brewery's "boring" lineup before branching out to anything with extra whatnots added. Im way more impressed if they can do regular styles well, but it's obvious im in the minority when I look around the tap room.
Oh no! Years ago I decided I don't like sour beers (probably based on a sample of one!) Now I'm intrigued and will have to give them another go. Incidentally I followed a CBC wormhole and ended up at the Little Earth Brewery and am also inspired by their 'untamed' beers. So will my next IPA be brewed with cider yeast, contain Himalayan salt an be dry-hopped with coriander seeds! The beer geek mind boggles!!
To answer the question of "What even is Pastry Sour?" My answer is "something to be avoided" What used to be my favorite brewery in my city was an AMAZING sour beer brewer. They had some of the best barrel aged sours I've had up until a few years ago when these pastry beers took over. Now about 70% of their taplist has something like an ice cream ale, or a stout with donuts, or a barrel aged sour with various types of candy. They all taste like sugar syrup and I hate that they're still on this trend when they had such a good thing going for them before.
See now this is the dark side of pastry. I have no problem with it being brewed and enjoyed, but where it has cannibalised slow/wild ale making with fruits it is damaging the industry. This story is far from unique.
I'm wondering the reason why this hasn't been a "thing" here yet. North Brewing have been making amazing TFGs (Triple Fruited Goses) for years now to an amazing level and yet get very little buzz about it. Do they just not make it down south? Ditto for Vault City and their more silly lines of cocktail sours, although admittedly they do get a bit more attention.
Oh they all do and we have featured them before but I wouldn't consider the TFGs of north pastry- they have a lot of acidity to them. The Vault City ones... well we have really, really not enjoyed them so we wouldn't put them on the channel.
The big reason "why not"... is probably the lactose. Is there still no vegan/lactose free alternative? I do want more salt in different beer styles, think it would work great in chocolate stouts etc. (Also, loved how it got a little 5PM Podcast when the Himalayan salt came around)
I don't believe there is a vegan alterative - it is hard to find sugar that yeast won't eat. Mashing real high might recreate a little of that character but will never come close.
Pastry sour? Dam I need to try one of these, here in NZ it's hard to find a good 'normal' sour let alone a padtry one.. maybe I should make one 🤔 and yep agree salinity in a beer keeps the mouth watering for more! Unlike a sweet beer which can put you off. Cheers Lads keep em coming 👍 Mike in NZ 🍻🍻
Okay, so I literally just found this channel like a day or two ago. I also discovered about 10 minutes ago that there is a such thing as a pastry sour. Thanks for reading my mind and I am definitely gonna watch this video to learn about the style. Also, I absolutely despise sour beers.🤣
"I despise sour beers". Yeah, that's me 5 years ago, now I'm literally on the train to Cantillon and very excited :D These things might change... give them a chance.
@@jasuindiloan I have be giving them a chance for a while now. I had a strawberry rhubarb sour that I found that was the only sour I had ever enjoyed. The most sour beer that I actually enjoy is a lambic but I think that’s mainly because it’s not overly sour. I enjoy a little tartness but not when it makes my jaw clench. I think too many breweries are trying to do a forced sour and I don’t think they come out as well as a natural souring. That’s just my thought and my perception of sours.
It's an abomination that's what it is! Seriously though enjoyable watch and informative as always. I'm thankful I don't like them because it helps narrow things down when visiting taprooms, I've done tasters of a lot of them now and it just not for me.
@@TheCraftBeerChannel No, you said it yourself, the Dig Brew was actually well balanced. In the UK I guess I'd think Staggeringly Good or Vault City? Who does the most prominent ones in the US? Burley Oak or 450 North? Would have like to have learned more about the style and it's origins. Pastry sours are extreme, fun, revolting and sometimes an outright mess. I think you've got some nicely made fruited kettle sours showing a variety of styles within a sub genre.
@@HopZine I guess my point is Pastry style brewing CAN be balanced, nicely made fruited sours. If these adjuncts were used in an Imp Stout they would 100% be classed as Pastry, so we're trying to keep definitions simple for drinkers. Our definition is that if sweetness is added back in, via vanilla/lactose/whatever then it's Pastry Sour brewing.
Things I'd rather drink - The bathwater of an aging Afghan (dog) who recently recovered from a prolonged period of incontinence - a smoothie of skunk cabbage, marmite and the procreative secretions of a komodo dragon where I had to collect that final item prior to consuming, and, finally, I'd rather drink....., Jonny's Dunkelweiss.
Ehh....as much as I try to stay open-minded, I really can't stand all thesse pastry sours. Once in a while there will be a slightly drinkable one but other than that they are like a cocktail and it just doesn't get me excited. I really dislike how local breweries are more interested to release a bunch of new juicy/puree pastry sours with tons of added shit instead of learn how to brew a proper lager.
All these trends are cyclical. Craft beer seems to see a new think, make it too extreme, reign it in, and then move forward with the right idea. We purposefully picked three beers we knew would be in that vein, rather than the very silly end of the spectrum.
Thanks for explaining "pastry". Typical Yanks, forgetting pastry can also be savoury. So it means dessert or pudding, sweet basically, nothing to do with pastry at all. Like nightcrawlers. That's what Yanks call earthworms. Don't you need limbs to crawl?
So beer geeks - what do we think? Is the pastry sour an affront to tradition or a fun way of experimenting with what's possible in brewing?
Balance IS king and most of the pastry beers I've had, are something that should have been poured down someone elses throat. Huge Lambic/Geuze fan, but I'm not going hunting for pastry sours.
Fun way of experimenting! Can't wait to see what's next! I'm trying to figure out how many sours I've had that could have actually been considered "pastry" now. A lot of breweries I go to would just label them as a sour.
@@justina.6769 Our definition is that once you are adding sweetness back in - through vanilla, lactose, lucky charms - then you're in Pastry Town.
"There are now pastry seltzers."
"Shut up"
LOL that would have been my reaction as well
Your both so really knowledgeable, really nice channel.
Pb@j pastry sour are my favorite. fruity with sweet creme pastries mixed the sour blends wonderfully. Love pastry stouts as well. Both such good styles when not downing ales n lagers.
Pastore, Vault City and Dig Brew are all perfect examples of breweries that are currently pushing pastry sours that are just excellent. It’s a very good style and nothing like I’ve ever had before.
My experience of pastry stouts and sours, and even styles like NEIPA, is there are some amazing examples. The trouble is there are so many terrible examples to wade through until you find a good one!
Yes this is my experience too. We went into this expecting to hate them all, and really enjoyed two and kinda tolerated the third.
Jake O Beer knows…
What are your favourites Jake? (Stouts and NEIPAs in particular).
@@ianwhatley6666 to answer this from my viewpoint. Verdant Marylou and Deya into the haze or steady rolling man are great NEIPA style beers, shout out to vocation hop skip and juice as a more accessible one
In southern California (and I'm sure other places) the Frose or slushy sours are becoming very popular. They have everything from fruit puree, vanilla, lactose, and marshmallow fluff. They're fun. I enjoy trying them, but they'll never replace beer flavored beer for me. Give me a good amber ale, barrel aged stout, west coast IPA or even a well crafted hazy any day over these. But...I'm down with them. But I can't drink a pint of these. They are best shared and for blowing the minds of non craft beer friends who have no idea that they make beers like this.
Exactly that
Thanx for this great review, I was not aware, that i was brewing a Pastry Sour, when I made my Passion Fruit Gose... (greetings from Braunschweig - 30km north of Goslar)
Hey cool! Well if you just added fruit I wouldn't quite call it pastry! In these beers there was sweetness added back in by lactose or vanilla. Yours sounds a little more traditional
@@TheCraftBeerChannel Then I will try this next time with a little of lactose, by the way dont try it without lactose with raspberry, tastes like burned plastic...(I´ve done it...)
Smoothie Sours have basically taken over the Pastry Sour title in the USA. Things from Urban South, 450 North, 903, Tripping Animals, Prision Pals, amd many other (all of these being amazing examples of the style)
If you are in New England, Skygazer is the master of this style. They even started brewing a pastry IPA recently.
I'm a big fan of pastry style beers. I had some fantastic pastry Sours from funky fluid and Scandinavian breweries. Bloody marvelous, what's next, can't wait.
Pastry seltzer is kinda alrdy a thing around me. One of my local breweries make like 7-9% seltzer with all sorts of different fruits. Usually has slightly more body than a typical macro seltzer and more interesting blends with fruit and vanilla sometimes
This is wild to me - why not just make a beer? Surely at that point there is little point to being a seltzer?
Honestly it's popular with non beer drinkers. I don't want to make a judgement on anyone but I often see women order it while I'm there.
As usual I’ve learnt a lot from your video but this one my knowledge was supercharged brilliant. Cheers guys 👍🍻
Ahhhh, I wondered where'd you filmed the 2022 preview vid, now I know. Hope you don't have too much trouble convincing Brad to travel to Hitchin!
Do the Gose and Berliner have to be fruited and adjuncted? Or is it bit like Lambic/Guezue where you have the 'unflavoured' and then the Fruited versions.
I don't ever seem to see a non fruited Gose, they all seem to be triple fruited (the Pohjala is the first one I've seem that is 'single fruited' - is there any special reason for that or is it just because it worked so well for North Brew?
In my mind neither Berliner nor Gose should be fruited! But I will allow the use of the names, like we say in this video, to explain what the base beer is going to add. These beers traditionally would have been straight up sour wheat ales. But that, apparently, is too boring for craft beer drinkers!
Never change Brad 🧂
It IS Himalayan sea salt. Before the Indian subcontinent collided into the Asian continent, parts of what are now the Himalayas were below sea level. So it's sea salt without the chemicals and contamination of present day sea salt.
MIND BLOWN.
Well Himalayan sea salt is actually mined in Pakistan
Out in Hong Kong, a brewery made one based inspired by Swedish Fika. It was a cherry cinnamon bun pastry sour. I used to live in Sweden and I absolutely loved it, but can see how it may not be everyone's cup of tea and could very easily be out of balance.
I love them, Rhubarb Maple Pecan from Vault City and Passing Piranhas from Neon Raptor are incredible!
Bit late to the party here but cracking video on pastry sours.
If you're looking for pastry sours done right, check out Pastore in Waterbeach, their stuff is out of this world!
I haven't drink pastry sours yet but, if tastes like yogurt or juice, how they fit in beer category? just because of the production? sincerely (new drinker) question! despite the answers, I think they might be fun and delicious. to the future! cheers from Brazil.
I've been finding that sour beers are getting a lot of people who don't necessarily like beer into beer. At the bottle shop I work at, a lot of women and younger crowd ask for sours.
Prairie Brewing does a key lime pie sour. It's super tasty like most of prairies offerings.
I agree! Their Christmas pastry sour (Seasick Crocodile) was fantastic too.
@@jasuindiloan I know right. It tastes like homemade cranberry sause in sour beer form. Perfect beer to pair with thanksgiveing dinner.
I still haven't got my head around pastry stout. And now pastry sour! Jesus, I'm getting old.
Living in California I saw the beginnings of thick smoothie style sours - it was fun trying them at places like bruery terreux a few years ago but quickly became a tired category haha. That said I still get one every few months or so
The fact that after 15 years as a craft beer fan, I now have to inquire about the presence of lactose in my beer all the time angers me. Before it used to be "oh, there's a milk stout I should avoid that so I don't ruin my pants."
I'm just an old man shaking my fist at the clouds I suppose.
hey I kind of agree - it's a nightmare for those with an intolerance. Lactose is often used as a shortcut to body and sweetness too, and most of the time is overdone. In this video though it really worked.
@@TheCraftBeerChannel Is there a very significant taste/mouth feel difference between lactose and maltodextrin? Why not use maltodextrin?
Campaign idea no LACTOSE
@Rob Lyttle sequel to Keep Cask Alive will be Death to Lactose
@@TheCraftBeerChannel I’m lucky to have a couple breweries within about 60 miles that regularly produce cask/real ale here in Los Angeles. It used to be easier to find but still more of a novelty “cask night is (insert west coast IPA) dry hopped with (hops)” kind of a thing but no one does that anymore.
Anyone in the Louisville needs to go to Atrium Brewing and try their pastry sours
You guys NEED to try the Gurken Gose from Hertl. It's like cucumber salad in beer form. Amazing!
Cucumber... Salad...beer? I am not sure we do need to try that!
@@TheCraftBeerChannel it's suprisingly awesome! Great for summer grilling, and it really does have ties to a traditional gose taste-wise.
Most pastry sours I had, had my enamel jumping off my teeth in agony. Fuzz (FUERST WIACEK) had the right balance for me, do you know similar beers?
Not had fuzz but the Dig one here was very well balanced and structured.
@@TheCraftBeerChannel It seems Fuzz wasn't a very memorable beer, as the can on the right clearly says 'FUERST WIACEK FUZZ' 😉. Or could it be that you guys have developed very convincing deepfake skills?🤔
I had Northern Monks Pavlov pastry sour the other day. It tasted like an old ashtray.
Great video and nice to see a German craft beer in there! But I think I wouldn't count the Orange Gose as a pastry sour. Wouldn't it be more like a fruited sour? I feel like pastry always need some kind of adjunct that you would normally just find in cakes and cookies and stuff.
In retrospect I agree. The beer was a very good gose with a hell of a lot of orange but wasn't overly back sweetened.
Good edit. That first taste of that Berliner Weiss must have been bad. Lol
There was a really popular term here in the US about a decade ago or so that best describes these: "Basic Bitches". ;)
Damn never heard of a pastry sour before but that sounds amazing! Wonder if there’s a way of brewing one up without lactose but keeping the sweetness? Might have to brew one up!
It is tricky to get that sweetness without but equally we have found that you can create perceived sweetness without it to get that pudding vibe.
I dont see this trend slowing any time soon. It seems every brewery I visit (138 and counting) is packing every beer possible with various lactose and vanilla. It must sell, so I cant blame them, but they all start to taste the same over time.
I personally prefer to try a brewery's "boring" lineup before branching out to anything with extra whatnots added. Im way more impressed if they can do regular styles well, but it's obvious im in the minority when I look around the tap room.
Oh no! Years ago I decided I don't like sour beers (probably based on a sample of one!) Now I'm intrigued and will have to give them another go. Incidentally I followed a CBC wormhole and ended up at the Little Earth Brewery and am also inspired by their 'untamed' beers. So will my next IPA be brewed with cider yeast, contain Himalayan salt an be dry-hopped with coriander seeds! The beer geek mind boggles!!
To answer the question of "What even is Pastry Sour?" My answer is "something to be avoided"
What used to be my favorite brewery in my city was an AMAZING sour beer brewer. They had some of the best barrel aged sours I've had up until a few years ago when these pastry beers took over. Now about 70% of their taplist has something like an ice cream ale, or a stout with donuts, or a barrel aged sour with various types of candy. They all taste like sugar syrup and I hate that they're still on this trend when they had such a good thing going for them before.
See now this is the dark side of pastry. I have no problem with it being brewed and enjoyed, but where it has cannibalised slow/wild ale making with fruits it is damaging the industry. This story is far from unique.
"did you film any of this or was it a fever dream?" lmao
I'm wondering the reason why this hasn't been a "thing" here yet. North Brewing have been making amazing TFGs (Triple Fruited Goses) for years now to an amazing level and yet get very little buzz about it. Do they just not make it down south? Ditto for Vault City and their more silly lines of cocktail sours, although admittedly they do get a bit more attention.
Oh they all do and we have featured them before but I wouldn't consider the TFGs of north pastry- they have a lot of acidity to them. The Vault City ones... well we have really, really not enjoyed them so we wouldn't put them on the channel.
I'm all for experimenting with anything with beer even though I don't like most of the weirder offerings.
The big reason "why not"... is probably the lactose. Is there still no vegan/lactose free alternative?
I do want more salt in different beer styles, think it would work great in chocolate stouts etc.
(Also, loved how it got a little 5PM Podcast when the Himalayan salt came around)
I don't believe there is a vegan alterative - it is hard to find sugar that yeast won't eat. Mashing real high might recreate a little of that character but will never come close.
Pastry sour? Dam I need to try one of these, here in NZ it's hard to find a good 'normal' sour let alone a padtry one.. maybe I should make one 🤔 and yep agree salinity in a beer keeps the mouth watering for more! Unlike a sweet beer which can put you off. Cheers Lads keep em coming 👍 Mike in NZ 🍻🍻
Duncan's do some pretty nice pastry sours if you can find them.
Rank your favorite sour beer styles on the podcast.
I like this idea. Will put it past brad.
Back in olden times, the Himalayas used to be at the bottom of the ocean. So technically, it is still sea salt.
Okay, so I literally just found this channel like a day or two ago. I also discovered about 10 minutes ago that there is a such thing as a pastry sour. Thanks for reading my mind and I am definitely gonna watch this video to learn about the style. Also, I absolutely despise sour beers.🤣
Haha its been a big few days for you! But welcome to CBC!
"I despise sour beers". Yeah, that's me 5 years ago, now I'm literally on the train to Cantillon and very excited :D These things might change... give them a chance.
@@jasuindiloan I have be giving them a chance for a while now. I had a strawberry rhubarb sour that I found that was the only sour I had ever enjoyed. The most sour beer that I actually enjoy is a lambic but I think that’s mainly because it’s not overly sour. I enjoy a little tartness but not when it makes my jaw clench. I think too many breweries are trying to do a forced sour and I don’t think they come out as well as a natural souring. That’s just my thought and my perception of sours.
2:08 and 2:24 "Himalayan Sea Salt" - Someone who doesn't know where the Himalayas are
Edit: Okay they addressed it
SOS Summer Of Sour! #SummerOfSour
It's an abomination that's what it is! Seriously though enjoyable watch and informative as always. I'm thankful I don't like them because it helps narrow things down when visiting taprooms, I've done tasters of a lot of them now and it just not for me.
2023 Beer Trend: Cornish Pasty Sours
I would be all over this trend.
Would have liked to see you do one of the true, ridiculous pastry sours if you were going to compare them to other fruited kettle sours.
You don't consider these ridiculous!?
@@TheCraftBeerChannel No, you said it yourself, the Dig Brew was actually well balanced. In the UK I guess I'd think Staggeringly Good or Vault City? Who does the most prominent ones in the US? Burley Oak or 450 North? Would have like to have learned more about the style and it's origins. Pastry sours are extreme, fun, revolting and sometimes an outright mess. I think you've got some nicely made fruited kettle sours showing a variety of styles within a sub genre.
@@HopZine I guess my point is Pastry style brewing CAN be balanced, nicely made fruited sours. If these adjuncts were used in an Imp Stout they would 100% be classed as Pastry, so we're trying to keep definitions simple for drinkers. Our definition is that if sweetness is added back in, via vanilla/lactose/whatever then it's Pastry Sour brewing.
Actually looking back you might be right about the Pohjala one. That's definitely on the cusp.
Couldn’t give less of a shit about these heavily adjuncted neon-tyrannosaurus-milkshake-mudcake-beers. Give us a well crafted amber on cask any day
I kind of agree but I also now want a neon ilkshake mudcake.
An accident?
Things I'd rather drink - The bathwater of an aging Afghan (dog) who recently recovered from a prolonged period of incontinence - a smoothie of skunk cabbage, marmite and the procreative secretions of a komodo dragon where I had to collect that final item prior to consuming, and, finally, I'd rather drink....., Jonny's Dunkelweiss.
Ehh....as much as I try to stay open-minded, I really can't stand all thesse pastry sours. Once in a while there will be a slightly drinkable one but other than that they are like a cocktail and it just doesn't get me excited. I really dislike how local breweries are more interested to release a bunch of new juicy/puree pastry sours with tons of added shit instead of learn how to brew a proper lager.
All these trends are cyclical. Craft beer seems to see a new think, make it too extreme, reign it in, and then move forward with the right idea. We purposefully picked three beers we knew would be in that vein, rather than the very silly end of the spectrum.
yuk I think good olde uncle sam, should keep this along with their Bud and McSh1t burgers
Thanks for explaining "pastry". Typical Yanks, forgetting pastry can also be savoury. So it means dessert or pudding, sweet basically, nothing to do with pastry at all. Like nightcrawlers. That's what Yanks call earthworms. Don't you need limbs to crawl?