(Phil) How does that differ in principle from eradicating the "butter shouldn't be rancid" conditioning from your head? Sour beer tastes awful, like vinegar, which is what it is, at least partly.
[Rosie] Start with something like Hoegarden which is a wheat beer and has a slightly sour note. It's made with a sort of wheat porridge that gives it a great cloudy appearance and the orange and cardamon notes give it a spicy aroma. Once you have developed a taste for that the leap to things like the Lambics is not so great.
[Phil et al] I am rather partial to Franziskaner on a warm day. This is a wheat beer with an interesting smoky flavour. In fact around Munich there are many microbreweries that offer similar smoky beers.
[Phil] I don't think I've tried Lambics. I've had plenty of wheat beers, including Hoegaarden and don't mind the slight sour edge to them. Whether I'd like anything further down that line will have to be determined by experiment. BTW if you're ever in Derby you might like to visit what used to be a fairly unpleasant and run-down pub called 'The Royal Standard', now taken over by CAMRA and revived as The Brewery Tap. At quiet times they do a 'tasting tray' consisting of 3 or 4 different beers - about 1/3 pint of each. On which thought, will you be serving in 2/3 pint measures?