Anyone ever add "soured" beer to make a Guinness clone?

[babalu87]

Supposedly Guinness adds 3% pastuerized sour beer back to each batch at processing.

Anyone ever try it?

I made 10 gallons of Irish Stout yesterday, half got Nottingham and the other half got Irish Ale from Wyeast.
I also took a quart aside at racking and put a handfull of grains in there to sour it up. Planning on re-boiling it once it sours and adding it to the Irish Ale fermented Stout at kegging.

[pantsmachine]

I did it but no idea if it made any difference, the beer tasted great! SOmeone posted saying that Guiness used a bacteria to sour theirs. I used a bowl and time.

[adm]

Out of interest - did it taste like Guinness? Or better?

[pantsmachine]

It made guiness taste like a pint of Tennants. Seriously, i had two pints of mine and then went out. I could not taste the 1st pint of Guiness. In saying that the recipe i made does have quite a lot of roast barley in it. In my humble AG opinion Guiness is for poofs

[adm]

[mysterio]

Sounds like a good way to ruin a beer. Guinness, at least the draught stuff you get in the UK, isn't sour in the slightest.

[edit1now]

I think the only soured Guinness you can get is the bottled Foreign Extra Stout. Protz & Wheeler suggested that Guinness blend some aged stout from wooden barrels (a year old?) with young fresh stout. You're supposed to get a bit of the Brettanomyces 'horse-blanket' aroma, and a touch of sourness in the mouth. I didn't like it enough to buy a second bottle.

[boingy]

A cynic might wonder whether the sour beer thing is a ruse to confuse rival brewers when they copy the recipe: "Ah yes, we always add a tablespoon of ripe horsesh1t to every batch. That's what makes our beer so unique"...

[edit1now]

Rodenbach, Berliner Weisse...

[oblivious]

I have been reliably to for a lab rat that work of Guinness that down sour the draught stout but the foreign extra gets a shot of lactic acid

[Aleman]

Rodenbach, Berliner Weisse...

Both of which are assertively, and obviously, sour . . . Guinness is neither . . . and nowadays neither is FES . . . although I used to detect a very faint trace way back when.

[Invalid Stout]

The Nigerian FES seems to be slightly more sour than the Dublin version.