First off, I love the podcast I have been listening since the very first episode. Congratulations on 1 year. My question is simple and mostly semantic. What are your thoughts on "clean" being used a descriptor in sour beer. It seems to me that any mixed fermentation that has been inoculated/infected with bacteria can hardly be described as "clean". Crisp perhaps or unclutered but clean? There is an entire segment of the brewing industry producing chemicals to clean and sanitize brewing equipment for the express purpose of removing and killing any beer spoiling bacteria. Does clean not mean free of beer spoiling bacteria anymore? How then can this be an acceptable descriptor in sour beer? What say you good sirs?
PS I am way more RDWHAH than I am ' get off my lawn'