A blend of old and young lambics is called geuze.įlanders: A Belgian beer that’s often fermented in large wooden vats. The unfermented beer is left in the cool open air, which allows wild microorganisms floating around to get into the beer. It’s traditionally brewed in the winter and aged for at least a year, and is often mixed with cherry and raspberry. Lambic: A Belgian wheat beer that’s made with spontaneous fermentation that’s both light and tart. At its worst, Brett can add poopy and Band-Aid flavors and aromas, but at its best it can make add a balancing layer of earthiness to a beer. The wild yeast in sours is known as Brettanomyces, also known as “Brett.” Unlike Saccharomyces cerevisiae ( which makes ales) and Saccharomyces pastorianus (which makes lagers), Brettanomyces has a reputation as a beer ruiner. Over time, pediococcus can also create diacetyl, a compound that has a buttery taste. Pediococcus can metabolize without oxygen, and the acidity will increase the longer it’s in a beer.
The second is p ediococcus, a bacteria in the same family of lactobacillus that’s often used in Belgian beers to add acidity. It’s the same acid that makes yogurt taste slightly sour (and that makes your muscles sour after exercising). The first is lactobacillus, a bacteria that turns sugars into lactic acid. Today’s sours are primarily influenced by two types of bacteria and one type of wild yeast. What makes a sour beer sour?īacteria gives sour beers their distinctive taste, while yeast adds the funky and earthy quality. Some of the most famous sours come from Belgium, where they’re often aged in oak barrels that let the beer breathe and let microorganisms build communities. Sours come in a wide range of styles and can run the gamut from mouth-puckeringly sour to barnyard funky to fruity and light.
Crisps. Birthday Cake.But wild organisms are what make sour beers so enticing. Check out the video below to hear us waffling on more about the beer and Duncan's.įOOD MATCH // Burger & Fries. It's a definitely an outside the box brew but we reckon this summery, slightly tart beer delivers exactly what it set out to - it's a Mango Guava Smoothie. This beer takes the lovely big body and low bitterness of a Hazy IPA and ratchets up the tropical aroma and flavours with some very hefty fruit additions. George Duncan jumped straight into these styles like a kid who loves cake.
D Foothead and we've heard rumours that he tries to incorporate representations of genitalia into every label.īEER // People like beer and people also like sweet treats so it's actually surprising that it took so long for the modern beer styles of Pastry Stouts, Ice-cream Sours & Milkshake IPAs to emerge. In recent years he has fully embraced his inner Willy Wonka and is now releasing a steady flow of chocolate, ice-cream and cake inspired beers that are making beer purists furious. Duncan's hypnotic labels are created by Dr.
When not brewing or pouring beer, you may spot George at various beer events- he's the guy with a huge grin and a sea-captain beard. The brewery has gone from strength to strength racking up plenty of medals and critical acclaim. It's a true family business and George and Wai are looking forward to their 3 year old boy being big enough to start helping out around the brewery. After several years of brewing fantastic beers in his kitchen and a few more years contract brewing, George opened a brewery in Paraparaumu on the beautiful Kapiti Coast with a cellar door which is staffed by George and his sister. BREWERY // Following a 22,000 km road trip circumnavigating the USA and drinking countless beers, George Duncan & Wai Familton were inspired to start brewing.
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