Charlottesville Area Masters of Real Ale

This isn't quite a review, more of an FYI: Rodenbach and Grand Cru are at Market Street. I've been hounding those guys for a while about these beers and they've finally come in. Rodenbach is classic Flemish Sour Ale; a blend of the super tart and spunky aged Grand Cru and their younger tamer offering. Its bugged while hanging out in their bohemoth oak vats, and has a deep rosy hue and a vibrant, sour character balanced by a core that reminds me of caramel, tart cherries, smooth rich vienna malt, and oaky mellowness. Hmmn...this post seems to be turning into a review--hard not too since I'm psyched up about this stuff. Anyway, Rodenbach is tart and refreshing and puckers the palate in a most appealing manner. That being said, my wife won't touch the stuff. I guess that's better for me. Wyeast is going to be offering their Roeselare strain as a VSS in April and I'm hoping to try Jamil's Flanders Red recipe paired with Raj Apte "$1 Hombrew Barrel" to give my lacto and pedio bugs a home for their year-long ferment. Anyone up for a homebrew adventure? Maybe age one on fruit or simply keep brewer's logs on the year-long ferment?

Dare I ask what the "Raj Apte "$1 Hombrew Barrel"" is?

I admit it does sound a bit iffy but its basically an oak chair leg jammed in your fermenter. Raj was on one of the Basic Brewing Podcasts and is a sour beer fan to say the least.
Here's a link to his in-depth study of sour brews: http://www2.parc.com/emdl/members/apte/GingerBeer.pdf
Another guy modified the idea and it looks pretty cool: http://madfermentationist.blogspot.com/2007/02/8-homebrew-barrel.html
The idea is that the Roeselare bugs make themselves at home in your flanders brew, work down the sugars, and turn the batch sour. They need some oxygen and a temporary home so you attach a toasted oak taper and go to town. Funky stuff.

Spider-brewer is making a Flemish Sour and it would be grand to hear about it. So sling your way on over to this thread and get posting. Word.