Blind Tasting: Gueuze and Framboise

If you think you love a beer and think it’s your favorite beer from the style then there is only one way to verify that, a blind tasting. Perception plays a huge role in our enjoyment of beer, and many other products, and we must remove that perception to get a closer view of our real enjoyment. Plus, blind tastings are a lot of fun!

This is the first in a series of blind tastings I’m doing and posting about. Up next will be a post about hosting your own blind tasting followed by barrel-aged coffee stouts, barrel aged adjunct stouts, barrel-aged stouts, and krieks (cherry sours) will all be coming in the next few months.

Paste keeps doing these and I’ve got a few gripes on how they do them, specifically their sour tasting had a huge variety of sour styles mixed together. I think it’s unfair to compare a gueuze, or blended sour, to a framboise, aka raspberry sour. So, I present, a blind tasting of 8 blended sours and 11 raspberry sours.

Continue reading “Blind Tasting: Gueuze and Framboise”

Learning About Brettanomyces: An Ode To My Favorite Microbe

Microbes are a crucial part of beer which many beer drinkers don’t appreciate until they take the jump to homebrewing. Many pro brewers will admit that they don’t make beer; they make wort and the yeast, which is a microbe, makes the beer. This is entirely true. We create very sugary water and add yeast to it. Yeast eats the sugar and turns it into CO² and, the fun part, alcohol1. The main yeast used in brewing is Saccharomyces, but it’s kinda boring and I’m a much bigger fan of its family member Brettanomyces. So, let’s learn about my favorite microbe!

Alien planet from the next blockbuster movie? Nope just the pellicle Brettanomyces created for once, and hopefully returning, writer here Josh Osborne.
Alien planet from the next blockbuster movie? Nope, just the pellicle Brettanomyces created for once and hopefully returning, writer here Josh Osborne.

Continue reading “Learning About Brettanomyces: An Ode To My Favorite Microbe”


  1. That’s the super simplified gist of a very complicated process