What Makes a Sour Beer Sour?
First, it’s important to understand that sour beers are ambiguous. We’ve previously written about how “sour beers” are uniquely difficult to categorize. They are equally difficult to make.
They comprise numerous styles crossing multiple regions of the globe and vary in alcohol and color. Their lone unifying characteristic: some offbeat flavor. A subjective variation of taste which exists on a spectrum from some-kind-of-odd funk, to an outright acid-like, vinegar flavor. However, it is there that we must focus on the notion of what makes a sour beer sour, because it is in the production process that you make the beer sour.
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It should also go without saying that the dark alchemists of alcohol are far from finished expanding upon this list of style categories. With one of the 10 styles simply being “Wild Specialty Beer,” such a vague category simply begs to be broken up and clarified. But all in good time.
For now, we might be satisfied with the likes of lambic, fruit lambic, gueze, Flanders red, oud bruin, gose, Berliner Weisse, Brett beer, mixed-fermentation sour and wild specialty beer.
How Do I Know What to Pick or Where to Start?
These funky and sour beers are an acquired taste. No two ways about it. But if you never try it, the only thing you’ll guarantee is that you’ll never possibly come to appreciate it.
The best bet is to do your homework and look for a beer style that’s close to your favorite style. It’s fair to assume that if you don’t like red ales normally, a Flemish red might not be the best place to start. If you like a wheat beer, then try a gose. If you like German beers, try a Berliner Weisse. Don’t have a favorite? You’re perfect! Go ahead and dive in, see what happens.
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