I have recently acquired the taste for sour/wild beers. Big time. At least most of the ones I have the pleasure of trying. A recent privilege/delight was getting to sample some of Allagash's efforts from there koelschip project which is not yet available commercially. Thanks AHA and Allagash!!!
One I have been enjoying a lot that I am able to purchase is Jolly Pumpkin La Roja. I fear once i buy all of the 1 case the paskage store bought it will be gone as it was a hard sell to convince them to get it in the first place. Not to mention it is $11 a bottle. Adds up quickly.
So, after seeing Allagash's setup and reading Wild brews and anything I can find on the subject, I really feel it is time to take the plunge. My objectives are, make something near to la Roja without too much risk and have a repeatable results that are not overly complicated and save some moila...
Any suggestions? I am at once fascinated by it all and terrified/intimidated. Part of me wants to dive in over my head and another just want to get something simple going that will yield a tasty result not too long off. I know it takes time, it would be great to have something ready in 6 mos...
I have a Saison I have "Orval-ed" that should be ready in a bit but I would really love something funkier like la Roja. Tannic and bone dry and oaky and funky.
Iam rambling on here, guess I am not sure what I am asking for. I am actually moving in a little over 1 month which will put a serious monkey wrench in the brew workings. Not the best time to start getting into this I guess, but then that is usually how I go about things!
I don't even know for sure how something like la roja is produced, meaning what the base style is. I it patterned after a Flanders Red? Can I even come close simply without brewing multiple batches over a course of several years and then blending? Can it be done with a simple single infusion mash and standard procedures?
Can anyone get through all this mental diarrhea to provide an answer to whatever the question actually is?