Welcome to the world of sour beers! If you're a beer enthusiast or just curious about different beer styles, sour beers offer a unique and exciting experience. We’re exploring what sour beer is, how it's made, and what makes it distinct from other types of beer.
Before we dive in, did you know that we offer two beer qualifications? Take a look at the Level 1 or Level 2 Award in Beer.
First of all, what is beer?
Beer is a fermented alcoholic beverage typically made from malted grains, water, yeast, and hops. The malt provides the sugars that yeast ferments into alcohol and carbon dioxide, while hops add bitterness to balance the sweetness of the malt. However, not all beers rely on bitterness for balance. Some, like sour beers, use acidity instead.
The basics of sour beer
Sour beer is characterized by its intentionally acidic, tart, or sour taste. This unique flavour profile is achieved by introducing bacteria during the brewing process. Some sour styles also involve wild yeast for added complexity. The most common microbes used in sour beer production are:
- Lactobacillus: Produces lactic acid, giving the beer a tangy, yogurt-like sourness.
- Acetobacter: Produces acetic acid and its associated aroma, vinegar.
- Brettanomyces: A wild yeast that adds earthy, funky, and sometimes fruity notes to the beer.
Traditional and modern methods
Historically, sour beers were made through spontaneous fermentation, where the wort (unfermented beer) was exposed to the open air, allowing wild yeast and bacteria to naturally inoculate the brew. This method is still used today in traditional Belgian styles like Lambic and Gueuze. Modern brewers, however, often use controlled additions of these microbes to achieve consistent results.
Popular sour beer styles
- Lambic: A Belgian wheat-based beer that undergoes spontaneous fermentation. It is aged in oak barrels and can be blended with fruits like cherries (Kriek) or raspberries (Framboise).
- Gose: Originating from Germany, this style is brewed with coriander seed and salt, and soured with lactic acid bacteria.
- Berliner Weisse: A low-alcohol German wheat beer that is tart and refreshing, often served with flavoured syrups to balance the sourness.
- Flanders Red Ale: A dark Belgian beer that is aged in large oak barrels to support the production of acetic acid, resulting in a complex beer with a mix of sour and sweet flavours.
Adding a personal touch
Brewers can further enhance the flavour of sour beers by adding fruits, herbs, and spices. Fruits like cherries, raspberries, and peaches are popular choices, as they contribute additional colours and aromas.
Modern sour beers
In addition to traditional styles, modern sour beers have emerged, offering a wide range of flavours and experiences:
- Dry-hopped sour: A sour beer that is dry-hopped with American, Australian, or New Zealand hops, adding fruity, juicy hop aromas without the associated hop bitterness.
- Pastry sour: A dessert-like sour beer made with lactose (milk sugar) and various flavourings, creating a sweet and sour taste reminiscent of desserts.
- Wild ale: A catch-all term for sour beers that don't fit into traditional categories, often influenced by a mix of wild yeast and bacteria, and sometimes aged in wood or with added fruits.
Tasting sour beer
Tasting sour beer is a unique experience that engages all your senses. Here's a guide to help you appreciate the complexity and nuances of sour beers:
Appearance
- Clarity: Sour beers can range from clear to hazy or cloudy.
- Colour: The colour can vary widely, from pale straw to deep amber or even darker, depending on the style and ingredients used. Beer with added fruits sit in the ‘other’ category for colour.
- Foam: Look at the head of the beer. Sour beers typically have a smaller, less persistent foam due to the acidity affecting protein stability.
Nose (Aroma)
- Intensity: The aroma intensity can range from subtle to strong. Take a moment to inhale deeply and identify the different scents.
- Aromas: Common aromas in sour beers include lemon, floral notes, bread dough, and sourdough bread. You might also detect fruity, funky, or earthy notes from the wild yeast and bacteria.
Palate (Taste)
- Carbonation: Sour beers often have a high level of carbonation, which can enhance the perception of acidity and refresh the palate.
- Body: The body of the beer can range from light to medium, with a dry finish due to the fermentation of complex sugars by wild yeast.
- Acidity: Acidity is a defining characteristic of sour beers. It can range from mild to intense, providing a refreshing tartness.
- Bitterness: Bitterness is usually low in sour beers, as the acidity provides the balance instead of hops.
- Flavours: Expect a complex interplay of flavours, including citrus, green apple, stone fruits, and sometimes a hint of vinegar. The presence of Brettanomyces can add funky, earthy, and barnyard notes.
Overall impression
- Balance: Consider how the flavours, aromas, and mouthfeel come together. A well-balanced sour beer will have a harmonious blend of acidity, fruitiness, and funkiness.
For more on this topic, check out our sour beers webinar, hosted by Natalya Watson.
A final thought on sour beers
Sour beer offers a delightful departure from traditional beer styles, with its tangy, refreshing, and often complex flavours. Whether you're a seasoned beer enthusiast or a curious newcomer, exploring the world of sour beers can be a rewarding and palate-expanding experience.
