Our Impression:  Sour beer is a fairly generic term.  There are various modes of souring and timelines that range from weeks to years.  In terms of complexity, nothing beats a long barrel fermentation with a proper culture of bacteria and yeast.  However, there are amazing traits of fresh beer that hasn’t seen the oxidative effects of barrel-ageing.  Historically, Belgian beers were brewed and then sent off to local pubs.  The pubs would blend, add fruit, etc. to create their distinct product in the market.  When comparing beer cultures, we believe Belgians are the most influential in the art of blending.  We’ve seen fantastic results with well-calculated blending.  Grand Brux is one of our favorite blends to date, and features the complexity of a long barrel fermentation (2 years) combined with the fresh malty character of a Vienna Lager.