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Sour beers are made by either “spontaneous fermentation” using wild yeast, by aging a beer in a wooden barrel for up to three years, or both. In the case of barrel aging, bacteria and wild yeast that live in the barrel then begin to do their thing to the aging brew, imparting a sour quality, but also adding something wonderful. That “something wonderful” varies from barrel type to barrel type, by location and likely by other factors (there is still a fair amount of guess-work here), but generally fruity notes are most apparent. In addition to what the bacteria and wild yeast add, the beer picks up characteristics from the barrel itself, much like a whiskey or rum.
These aged beers are then often blended with new beer, which both mellows the sourness and helps produce a more consistent product. Some “sour” beers are hardly sour at all, having either been aged minimally or blended with a lot of unaged beer (or both), while others will make you sit up and take notice.
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Featured Beers -
Sour Ales
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Bayerischer Bahnhof Brau & Gaststättenbetrieb
Leipzig, Germany
They Say: "History: Huguenots may have originated the style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be seven hundred weissbier breweries in Berlin. Later, in 1809, Napoleon and his troops identified Berliner Weisse as the Champagne of the North. He requested the beer be served w/syrup to cut its extreme level of acidity. Bayrischer Bahnhof’s interpretation is a slightly softer, more mellow version of the “Berliner Weisse” style with a beautiful balance of tartness, fruitness, and sweetness."
We Say: Poured a light, white-yellow under a pale white, effervescent head. The aroma was very cider-like with a bready, grain character. The thin mouth carried a crisp, fruit flavor of apple and citrus. A clean, crisp, fruit aftertaste lingers long after the swallow. This beer is not overly sour, just nicely tart and cider-like.
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Featured Beers -
Sour Ales
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Brouwerij Rodenbach (Palm)
Roeselare, Belgium
They Say: “Rodenbach is the unique Flanders Red-Brown Beer, accredited as a "traditional local product". Mixed main fermentation and maturation in oak casks (“foeders”) give it the same sweet-sour flavour and complex fruitiness as wine.”
We Say: This is considered the standard by which others of its style are judged. We can’t disagree. The beer poured a ruby/amber color with a goldish, dirty white head. The wine-like aroma was primarily of sour grapes. It had a definitive tartness that hits you in the corners of the mouth, but it’s not overwhelming or offensive. A cherry and grape sweet and sour character prevails. You’re left with a somewhat bready aftertaste along with a subtle citrus acidity. It is complex, yet elegant.
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