One can make a good argument that the sour beers of Belgium—Flanders reds, oud bruins, lambics—are the most sophisticated expressions of what can be accomplished by fermenting grains. While Flanders reds and oud bruins lack the romantic allure of spontaneous fermentation used to produce lambics, they make up for it with a more substantial malt character and a curious combination of sweet and sour.
Here is the first of five posts about the eleven days I spent in Oregon this past October. After arriving in Portland the plan was to drive down to Corvallis and meet up with my friends Michelle and Andy before heading over to Bend where we had rented a house for the weekend. As I... Continue Reading →