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Sour
ABV
7 %
Color
Yellow
ABV
7 %
Color
Yellow
ABV
7 %
Color
Yellow
ABV
5 %
Country
Canada
- Sour beer is intentionally soured or fermented with lactic acid bacteria, resulting in tart, sour flavors.
- Common souring methods include adding lactobacillus, pediococcus, or Brettanomyces yeast strains. Allowing wild yeasts and bacteria to spontaneously ferment the beer is also a technique.
- Acetic and lactic acid are produced during fermentation, lowering pH and giving a tangy sourness reminiscent of yogurt, lemon, or vinegar.
- Main styles include Berliner weisse, gose, lambic, gueuze, and Flanders red ale. American brewers have also experimented widely with sour styles.
- Hops and malt tend to take a backseat to the distinctive sour flavor profile. Fruit or spices are sometimes added to complement the sourness.
- Most sour beers are aged for long periods in wooden barrels, which contributes to complexity of flavor. Stainless steel is also used.
- Alcohol content varies, but many traditional sour styles are lower alcohol - 3-5% ABV. Some can be up to 8% ABV.
- Tart, funky, acidic sour beers have gained popularity in recent years as craft brewers revive historical styles and innovate new variations.
- They provide bright, refreshing flavors that work well with food, especially rich meats and fried dishes that benefit from acidity.