Guess what?! We launched our new summer menu today! We kept some customer favorites (of course) and added a few new and exciting dishes – like our Vietnamese Sliders! Should pair nicely with our freshly updated summer beer list.
This sunday is Father’s day! What better way to show your dad you care than with a cold one. We have over 300+ beers to choose from, not to mention $5 caesars and poutine on special! See you Sunday!
A Beer by Any Other Name: Sours
Part 1: Old School
Sour beers are making a rockstar comeback in the microbrewing scene lately, with Parallel 49, Driftwood, and Blindman all making kettle sours, but that’s a topic for next week. This week we go old school. The most popular and traditional forms of sour beers are Flanders red ale, gose and lambic. The Flanders red ales and lambics are both brewed in Belgium, traditionally spontaneously fermented with wild yeasts, aged for some time and blended.
For the most part, Flanders red ales are no longer spontaneously fermented, but are still given their sour kick from lactic acid. The classic Duchesse de Bourgogne is an example of the Flanders red ale style – don’t be turned off by the heavy vinegar aroma; the Duchesse is a beautifully balanced example of the style.
To the south lambics are still being spontaneously fermented by exposure to open air, but are usually a blend of several batches (a gueuze) or have fruit added in for several months, re-fermenting the added sugar from the fruits (Kriek or Framboise).
Gose style beers belong to the old family (we’re talking 14th c. old) of sour wheat beers: Berliner Weisse, Belgian Witbier, etc… Still a spontaneous fermentation, but the addition of coriander and salt made it an exclusion from the German purity law (but still this writer’s favourite sour style). New to us at BSB is Ritterguts Gose, authentically brewed in the old tradition (since 1824!) & voted “World’s Best Gose”. If you were ever to try an old school sour, I’d recommend starting here.