Friday, April 6, 2012

Sour Beers


While we were in Breckenridge last week, we were introduced to sour beers, which are as tart and interesting as they sound. Interestingly enough, Brettanomyces is used to make one of the beers - as many people know, "Brett" is a non-no when it comes to wine. While not to my taste, it was very cool to see that people continue to push the envelope. For more, head over to The Fermentary.


Like 50 States Of Wine on Facebook
Follow 50 States Of Wine on Twitter

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...