After the seeing Stonch talk about the horrors of haze it saddens me that the subject of sour slinked into my Saturday last week. Whilst at The Rake one of my friends made the mistake of ordering a draught saison.
Instead of spicy smell of esters and phenols this beer had the unmistakable aroma of acetic acid. "Yes, definitely vinegar" I agreed, "take it back". As I'm used to an enlightened attitude to beer being returned nowadays I was unimpressed to see craft beer is now an excuse for attitudes to cask beer to go back a couple of decades. "It's meant to taste like that" was the response, though the excuse was "it's a saison" instead of the old "it's real ale". Now clearly this is bollocks, I mean Saison Dupont ain't bleedin' sour is it?
It also highlights another problem. Giving the bloke in The Rake the benefit of the doubt, and assuming he was just ignorant and not fobbing my mate off, bars really shouldn't sell sour beer without clearly labelling it as deliberately sour. Just most people wouldn't want to get served yeast soup when they order a pint so most people would prefer to get beer not Sarsons.