What can I do with 4 cases of soured beer. Could I blend it with something? It is Boulevard Zon witt
That’s exactly what I will be doing next weekend. I will be blending a sour barrel aged beer with something freshly brewed. However, the sourness is smooth and not overpowering, I am not blending because of the sourness, but instead because of too much oak flavor.
Do you know what kind of sour bug you have?
Is the sour smooth or sharp?
Is the sour witt kegged or bottled? I assume it’s bottled, if you have four cases of it.
If you know it’s not acetobacter (a vinegar kind of taste) it might be possible to blend it with a Belgian Glolden Ale or some other similar style, and kegging it.
So long as it’s a pleasant sour, I’d consider it a pleasant suprise. But I happen to enjoy sour brews, so this sentiment may not apply to you. :-\
There are a few things you can do: sit on them and see if they develop into something you may enjoy…the sour may “mellow;” find someone in a local club or in your region that likes sour beers and make a swap; or, as jkmarvin says, you could blend it…I’d seek out the advice of someone with high blending skills. Gordon Strong comes to mind as a qualified resource…besides being someone who would not hesitate to share his knowledge.
But of course that’s why you posted here…because someone is bound to have relavant advice.
Most of all I’m happy to see that you are not considering dumping the whole batch…
Wosrt case scenario: find a sour head and give it to him/her.
By Soured I mean expired, it is a year old to date. I drink some when I am hard up but I think blending it with a golden strong sounds good too. I would just need some guidance on blending.
So it doesn’t actually taste sour? What does it taste like, just old?
I would do a blind tasting against a commercial example and determine it’s quality from that.
Then make a decision on whether to blend it or maybe just drink it as is.
He didn’t actually say it was a homebrew. Could it be 4 cases of Boulevard Zon Wit?
Good point…
Yeah, I assumed it was commercial beer because he didn’t say “clone”. At a year old some of the flavor might have fallen off, but it should still be ok provided it didn’t have any issues with contamination or oxidation.
Wit beers tend to be best when young, but I heard Charlie P. say once that coriander may have preservative qualities.
The beer may also have some sourish flavors from a normal witbier yeast.
+1 this has been my experience as well