foragedbrews
Active Member
Something I've been thinking about and hoping I can get some answers. I live in the UK where traditional cask ale is not highly carbonated. My favourite beer styles are lambic and mixed or otherwise unconventionally fermented (albeit not kettle sours), and what I struggle to understand is how these beers, despite often undergoing complete attenuation due to the diastatic nature of the cultures, are not thin and watery. They're dry, but their lack of dextrins and long chain sugars doesn't make me feel like I'm just drinking funny flavoured water. Meanwhile, a lot of traditional cask ale I found to be watery, despite having a higher FG (around 1008-1012, often). Is this due to the high carbonation usually found in wild beers, is it some other factor(s)? Or is it a bit of both? Hopefully someone who knows the science here can help.