November 23, 2018 – Sours
Over the last several years, a lesser known beer style has been steadily making some noise and gaining popularity. As you know, I’m a true craft beer enthusiast and someone that really enjoys the craft beer adventure. So naturally, I’ve had a number of these beers. And as a person who often says “this isn’t for everyone” when I’m recommending a beer, the reality is that with so many different beer recipes, you’ll undoubtedly find some that you love and some that you hate.
The beer style I’m referencing is Sour Beer. And as the name implies, a fairly common tasting profile for these beers is that they often—but not always—have an element of sourness to them, from very subtle to extreme. I’ve had some that I liked and some that I won’t ever drink again. But, you never know what the taste of any beer is going to be like… and know whether you’re going to love it or hate it… until you try it. And that’s truly part of the fun of the journey.
Sour Beers, often simply referred to as Sours, intentionally introduce bacteria or wild yeast into the brewing process. What’s amazing to me, is that despite the unpredictability that all of this could present, today’s brewers have perfected recipes so that the Sour you’re drinking comes out as consistently as your favorite lager or ale.
Some of the common versions of Sours are Gose, Berliner Weisse, American Wild Ale, Flanders Red Ale, Lambic, Fruited Lambic and American Wild Ale. And, as I mentioned, you’ll find a wide variety of flavors when you explore Sour Beer.
When you pick up your first Sour at your local liquor store, or order one at your favorite bar, ask about the flavor profile. This way you can find something that comes close to what you normally enjoy.
The Craft Beer Guy