« on: March 01, 2016, 05:27:34 AM »
I really enjoy sours, but I have judged them a few times and some folks enter a flawed beer - not good. I have a few that are in the rotation: a Flanders blend Solera project that is several years in the process now (blending old an new each year) and an annual Blackberry Brett Saison. For me, the thing is that the underlying base beer must be good in order for the sour to be good. One guy in my club is quite expert at sours and some of his Brett beers are truly a joy to drink. The acid bombs that peel the enamel of your teeth - no thanks. I made one Berliner Weisse that was so sour that I used it to back sour a Gose - a unique way to avoid kettle souring the Gose and to achieve the right level of lactic flavor, I also salted it at the same time to get what I wanted.
As to the OP - I cannot see why I would give up my favorites and go only sour. Like others said, sours are great, but I like variety, too.