Portsmouth Sour Brune Ale

Brewed by Portsmouth Brewery
Portsmouth, New Hampshire USA
5% Sour Red/Brown | 31 Ratings | Special Release |
All of the sourness in the flavor comes from the process of souring the mash. To create the ideal mash for souring we doughed in at 164°f. The mash eventually stabilized at 149.5°. We then proceeded with saccrification, followed by a vorlauff to clarify the turbidity of the mash. Once the extract was clarified we brought the temperature of the mash down (using the heat exchanger) to 130°. We added a handful of unmalted wheat to the top of the mash bed and floated a "bed" of Argon gas over the mash for about a half hour, displacing the oxygen in the mash tun and creating an "inert gaseous zone," making the atmosphere anaerobic. Then we left the mash to do its thing over the weekend. We arrived to the smell of pineapples and weird esters I had never encountered in a mash tun. We then ran off the extract as usual and brewed the wort, hopping it lightly and adding some malto-dextrin and lactose to sweeten up the wort, knowing the final product would be quite sour and might need some balance. That is how we made the sour mash Brune.

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Taste
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Palate
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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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