<center><h1>99 Problems But A Peach Aint One</h1></center>

<center>IF YOURE HAVING BEER PROBLEMS I FEEL BAD FOR YOU SON!

hit me! 99 problems jumps forward with mouthwatering notes of peach, and then follows up with subtle hints of ginger. Dont let the Sour Ale description fool you, this well balanced and sessionable ale rolls as more of a tart peach, than that of a full mouth pucker. Perfect for a day on the patio, or in front of a nighttime campfire. 5.2 ABV</center>

<center>https://s3.amazonaws.com/brewerydbapi/beer/Ldytqq/upload_NgHosJ-large.png</center>

|Category|Style|ABV|IBU|
|-|-|-|-|
	|North American Origin Ales|American-Style Sour Ale|5.2|15|

#### Our Thoughts

Today we have "99 Problems But A Peach Aint One" which is a American-Style Sour Ale that could be compared to a Average Scottish Ale. This beer sits with an ABV value of 5.2. This is a beer for those who are tired of light lagers and want something with a little bit of a kick. You will still find a nice crisp taste but a higher IBU profile makes for a great drink.

https://steemitimages.com/0x0/https://steemitimages.com/DQmedCwHfTY3LPj4EiVRWYq72jMJM77A4gSj9GweWcPdm2B/filigree.png<center>https://steemengine.net/users/beercraft/3.jpg</center>https://steemitimages.com/0x0/https://steemitimages.com/DQmedCwHfTY3LPj4EiVRWYq72jMJM77A4gSj9GweWcPdm2B/filigree.png

#### American-Style Sour Ale
American sour ales can be very light to black or take on the color of added fruits or other ingredients. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. If acidity is present it is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour may have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide DMS should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Sour Ales will exhibit fruit flavors in harmonious balance with other characters.

<hr>

#### What does ABV/IBU mean?

**ABV**
 ABV stands for Alcohol By Volume and is listed as a percentage and lets you know how much of your beer is alcohol and how much is other stuff. 

 **IBU**
 stands for International Bitterness Units measures the bitterness from hops in a beer on a scale of 0 to 100.
<hr>

### Beer Fact of the Day

In the 13th century, some people in Norway would baptize their children with beer.

<center>https://steemitimages.com/DQmNnpzobVZ2QzNut9WqzVD7gAQqHKVJ5CwdtHe4f4WhFwh/beer-did-u-know.jpg</center>


---
 <center> **Get more followers and votes. Join the [SteemEngineTeam!](https://steemit.com/steemit/@steemengineteam/join-steemengine-today)** </center>