Portsmouth Flanders

[pretzel]

Was just at Portsmouth and had their Flanders, frickin awesome. Was so bummed that they did not have any 22s for me to take back to Seattle with me. With this said, does anyone have a recipe that will give me something close to theirs.
Thanks for the help

[NHBrewer]

Looking at the info put out about the flanders looks like there were not any bugs involved with the making of this beer. They used a sour mash technique using the naturally occurring Lacto before the Saccarification rest. Should not be too difficult to Re-create. BTW I had one on KTG day as well and did not really like it all that much, I have had many better PB beers and I am a sour beer fiend.

Chris

[one_dead_soul]

i got a sample of the flanders too. i thought it wasn't that good. kinda like watered down malt vinegar. no body what so ever. i was all excited to try it and was very disapointed. one time i went there and tride a beer that was just called "sour beer" that was really bad too. more like sour milk then that nice tart wine like quality you would be looking for. maybe there just not very good with sour beers. they can't be good at everythiing.

tom

[pretzel]

Guess I just dont know my sour beers. Had never tried one before so really nothing to compare to. Any commercial examples you think I should try for a better example. I live in Seattle, so a bit harder to get things from the east

[NHBrewer]

Rodenbach Gran Gru