I’m written about my love for high-acid wines. Some of you who have shared a meal me know that my love for low-pH comestibles extends to food as well. I’ve said before that if you want to get me to like something, all you have to do is pickle it. As I’ve started to true explore beer this year, I’ve discovered that principle extends to sour beers as well. This meant that when — during my required pilgrimage — I discovered The Trappist had just hosted a sour beer tasting on Tuesday and still had a variety of them on tap, I was rather pleased.
Here’s what I managed to taste while I was here:
- Alvinne Morpheus Wild
- Moonlight Left For Dead Sour Mash
- Cantillon Saint Lamvinus
- Alvinne Kerasus
- Bockor Bellegems Bruin
- Ale Industries Agent Ned
- Drie Fonteinen Zwet.be
- Strubbe Grand Cru
- Russian River Supplication
- Rodenbach Grand Cru Vintage 2006
- De Ranke Kriek
This acid obsession reached its peak at lunch today, when I had the Supplication, a salad of arugula and persimmons with red wine vinaigrette, and a plate of pickled carrots, cucumbers, sugar snap peas, and green tomatoes. I think I was trying to pickle myself.It was heavenly.