On bottling day the beer had an off aroma and tasted sour. My bottles were sanitized and priming sugar boiled up, so I bottled the beer anyway and hoped for the best. I remembered the 1905 Holiday Ale having a similar flavor before it mellowed over time.
|Sometimes you just need to cut your losses.|
After a couple weeks in the bottle, I put one in the fridge and gave it a try. The aroma wasn't as sulfury as I remembered from bottling day, but the beer was still sour. It actually had a somewhat clean lactic acid sourness. I think it may have been cross-contaminated somehow with Dawson's Kriek. I have separate siphons and tubing for my clean and for my sour beers. I sanitized the carboy with bleach to be extra safe. Those precautions weren't enough. A lightly hopped beer like this one is more susceptible to souring.
The good news is that the beer tasted clean when I racked it. That means I didn't give the club infected yeast, and we're not brewing 55 gallons of infected beer.
I haven't gotten around to dumping all of the bottles. I may save a few and tell people it's an American Wild Ale.
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