Scott Ickes said:
I saw a recent post about an accidently soured beer. I don't remember what thread, but the reply was something like, "just because it was contaminated, don't automatically dismiss it. You might have accidently created a great soured beer. Give it some time and taste it. It might be a winner anyhow."
I had this one.
this was a nice simple little farmhouse/table beer that I added an lb of persian mulberries to. you cans see what happened. the beer looked tremedously gross in the fermenter with the berries floating in it but it came out a fantastic pinkish hue with lovely perfumey sweet mulberry aroma and flavor with tart lacto, funky barnyardy brett, and just a hint of acetic. It was maybe one of my favorite beers so far.