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"Biertourist":ijgfbs2f wrote: The regular Rodenbach ("Klassiek") is only 25% aged really sour beer; the "Grand Cru" is 100% aged and soured so the Klassiek should be considerably less sour.[/quote:ijgfbs2f]
Not true anymore, unfortunately. As of about three years ago the Grand Cru is a blend of 2/3 old and 1/3 young. The Classic is 3/4 young and 1/4 old.

Thanks for the suggestions guys, I will add a few of those to my next drinkstore order.

A good intro to the sweetened sours is the Chapeau Geuze, it gets bad reviews online but it's a delicious beer and I think a great intro to the genre.

I also know that drinkstore have a few of them as they got a case in for me recently and I only took six of the twelve bottles.
Mariage Parfait is a more hardcore example not being sweetened.

I'm really getting to like the sours now too and have a project for blending a geuze in mind shortly, I already have the lambic blend yeast bought and will shortly make that into a starter <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

15 Gallons @ 5 Gallons per year and after three years I intend to blend and split it three ways, making a Geuze, a framboise and a Kriek, ambitious but I think it'll be fun.

&amp;quot;TheBeerNut&amp;quot;:1j9fiqa7 wrote: I prefer ordinary Rodenbach [/quote:1j9fiqa7]

here here <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->
I drank loads of it in Brugge last month -lovely stuff

&amp;quot;steveb&amp;quot;:2saesuj7 wrote: Not true anymore, unfortunately. As of about three years ago the Grand Cru is a blend of 2/3 old and 1/3 young. The Classic is 3/4 young and 1/4 old.[/quote:2saesuj7]

Wow, even the Grand Cru isn't 100% aged any more! I couldn't even imagine how sour it would be if it were 100% soured...


Adam

&amp;quot;EoinMag&amp;quot;:2y1lixwz wrote: A good intro to the sweetened sours is the Chapeau Geuze, it gets bad reviews online but it's a delicious beer and I think a great intro to the genre.

I also know that drinkstore have a few of them as they got a case in for me recently and I only took six of the twelve bottles.
Mariage Parfait is a more hardcore example not being sweetened.

I'm really getting to like the sours now too and have a project for blending a geuze in mind shortly, I already have the lambic blend yeast bought and will shortly make that into a starter <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

15 Gallons @ 5 Gallons per year and after three years I intend to blend and split it three ways, making a Geuze, a framboise and a Kriek, ambitious but I think it'll be fun.[/quote:2y1lixwz]

What an exciting project! Have you looked into using the Solera method for doing a Gueze/ soured beer? (Then you have a constant supply that you can drink over time and you have a constant supply of Geuze still aging and you have insane complexity in it, too.) -Not a traditional, authentic method, but gaining some supporters in the homebrewing circles. (From what I remember on a prevous thread you're looking to go 100% traditional on this one.)


Adam