Boatrocker Time lord Pseudo Lambic Sour
$24.00
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10% discount when purchasing 6 or more bottles
Out of Stock Online
Look, it may not be brewed in Germany, but this is lambic-style ale through and through beyond geography! A blend of 1, 2, and 3-year-old lambic-style ales, barrel fermented with brett strains and pediococcus, and matured in French oak barriques. Compelling and delicious, with barnyard funk and firm acidity.
(375ml)
6.2% ABV
About Boatrocker Time lord Pseudo Lambic Sour
What Am I?
Beer, Sour/Wild
Where Am I From?
Australia, Victoria
What is Sour Beer?
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.
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