pricelessbrew

This is interesting.

Belgian brewers have a rather notorious reputation for being vague and closed off in regards to their techniques and process. How true do you find that to be, and how much of an impact has that had in your decision to host this ama?

Awesome to hear. Thanks for taking the time to do this.

I know you guys have your own culture of yeast and microbes that has been used to inoculate the foeders. Have you experimented much with incorporating new strains into the mix or do you mostly keep to the traditional recipes and cultures?

What are the biggest issues you've experienced with the sour brews and how have you overcome any bad batches?

Are your beers pasteurized and force carbonated then, as I believe is the typical process for Flemish sours in order to prevent them from getting too dry or risking overcarbonation?

Will do. Thanks for your time!

Thanks for the info. That's amazing consistency, great job!

I've only ever seen grand cru available in michigan, USA, and it was amazing.