Sour beer is a type of beer that has quickly become a favorite among craft beer enthusiasts. With its tart and tangy flavor, it provides an exciting new twist on classic beer styles. From the traditional Berliner Weisse to complex barrel-aged sours, sour beers are often brewed with wild yeast or bacteria, resulting in a unique flavor profile that is both refreshing and complex. Sour beer isn’t for everyone, but those who love it can’t get enough. If you’re curious about sour beer, here’s a closer look at what makes this unique style of beer so special.
What is Sour Beer?
Sour beer is a type of beer that has become increasingly popular among craft beer aficionados in recent years. It is characterized by its tart and tangy flavor, which adds an exciting twist to traditional beer styles. Sour beers are typically brewed with wild yeast or bacteria, resulting in a complex flavor profile that can be both refreshing and intriguing. These beers often have fruity aromas and flavors of citrus, stone fruits, and other tropical fruits.
Historical background
The history of sour beer dates back centuries, with some of the earliest iterations first brewed in Berlin and Belgium. Berliner Weisse is a classic example of a traditional sour beer that originated in Germany during the 16th century. It was crafted with wheat malt and top-fermenting yeast, resulting in a refreshingly tart flavor. Belgian Lambic beers are another type of sour beer that originated in Belgium and are brewed with wild bacteria and yeast. These beers have a unique flavor profile that is often complemented by citrusy, fruity, or even woody notes.
Brewing Process
Primary fermentation
Primary fermentation is the first stage of making sour beer. This process typically involves adding a combination of wild yeast and bacteria to the beer wort, such as Lactobacillus, Brettanomyces, or Pediococcus. These microorganisms convert the sugars present in the wort into lactic acid, producing a tart and sour flavor profile. The primary fermentation process can take anywhere from a few weeks to more than a year depending on the type of beer being brewed.
Secondary fermentation
Secondary fermentation is the second stage of brewing a sour beer. This process involves aging the beer in barrels for extended periods of time, often several months or even years. During this time, additional wild yeast and bacteria are introduced to the barrel, allowing for further fermentation and flavor development. The aging process also helps to mellow out the tartness from the primary fermentation while adding complex notes of wood and stone fruits.
Aging process
Once primary fermentation is complete, many sour beers undergo an extensive aging process in barrels. This allows the beer to mellow out and develop more complex flavors. During this time, additional wild yeast and bacteria are introduced which helps to further ferment and mature the beer. Aging can take anywhere from a few months to several years, depending on the type of beer being brewed.
Souring techniques
Souring techniques are the methods used to achieve a sour beer flavor. These techniques involve introducing wild yeast and bacteria to the beer wort prior to or during fermentation. Commonly used microorganisms include Lactobacillus, Brettanomyces, and Pediococcus, each of which contribute their own unique flavors and aromas. Souring can also be achieved through kettle souring, which is a quicker method that involves adding the souring microorganisms directly to the wort during boiling.
Styles of Sour Beer
Berliner Weisse
Berliner Weisse is a classic example of a traditional sour beer that originated in Germany during the 16th century. It was crafted with wheat malt and top-fermenting yeast, resulting in a refreshingly tart flavor. The beer has a pale yellow color and is often served with flavored syrups such as raspberry or woodruff to add more sweetness and balance its sourness. Berlin er Weisse is a light and refreshing beer that is perfect for summer days.
Gueuze
Gueuze is a type of sour beer brewed in Belgium. It is made using a blend of aged and young Lambic beers that have undergone spontaneous fermentation with wild yeast and bacteria. Gueuze has a distinct sour flavor profile, with notes of citrus, stone fruit, and earthy funk. The beer is pale yellow in color and has a dry finish with low carbonation.
Lambic
Lambic beers are another type of sour beer that originated in Belgium and are brewed with wild bacteria and yeast. These beers have a unique flavor profile that is often complemented by citrusy, fruity, or even woody notes. Lambics can be either aged in wooden barrels or blended with fruits to create fruited variations. Lambics are dry, tart, and very refreshing beers that are perfect for enjoying on hot summer days.
Flanders red ale
Flanders Red Ale is a type of sour beer originating from Belgium. It is made with malted barley, wheat, and hops, and undergoes a long aging process in oak barrels. During this time, wild yeast and bacteria are introduced which contribute to its unique flavor profile. Flanders Red Ale has a deep red color and an intense tartness that is balanced by sweet notes of dark fruit. It has a dry finish and low carbonation.
American wild ale
American Wild Ale is a type of sour beer that originated in the United States. It is made with wild yeast and bacteria cultures, often derived from sources native to the country such as oak barrels or fruit skins. These beers are brewed with malted barley, wheat, and hops for a complex flavor profile that can be highly tart and acidic. American Wild Ales tend to have notes of citrus, stone fruits, and earthy funk.
Flavor Profile
Sourness levels and acidity
Sour beers are typically characterized by their tart and acidic flavors. The sourness of the beer is determined by the acidity levels, which are measured using pH strips. Generally speaking, the lower the pH level, the more sour a beer will taste. Most sour beers range from 3.5 to 4.0 on the pH scale, though they can be as low as 2.
Fruity notes
Fruity notes are a common flavor found in sour beers. These notes can be derived from the wild yeast and bacteria used during fermentation, as well as from fruits added to the beer. Common fruity flavors associated with sour beers include citrus, stone fruits, and berries. Fruited sour beers generally have more intense fruit flavors than other styles of sour beer due to the addition of fresh or concentrated fruit juices.
Funky and earthy flavors
Funky and earthy flavors are common in sour beers, with notes of leather, hay, wet wood, and even barnyard. These unique flavors are derived from the wild yeast and bacteria used during fermentation and can be enhanced by aging the beer in oak barrels. Some sour beers may also have hints of funkier aromas such as horse blanket or wet grass. These funky and earthy flavors can provide a nice balance to the beer’s tartness.
Tartness and bitterness levels
Sour beers can be characterized by their tartness and bitterness levels, which impact the overall flavor profile. Tartness is usually produced during fermentation when wild yeast and bacteria create lactic acid, while bitterness is derived from hops or other ingredients. The balance between tartness and bitterness in a sour beer can vary greatly depending on the brewing process. Some beers may be very tart and low in bitterness, while others may be more balanced with a hint of hop flavor.
Food Pairing
Cheese pairing
Cheese pairing is a popular approach to pairing wine and food. When selecting a wine to pair with cheese, it is important to consider the style of cheese and the wine’s characteristics. Some general rules of thumb when pairing cheese and wine include selecting a cheese that goes well with the acidity in the wine, choosing a fruit-based wine for a fruity cheese, and opting for a light-bodied wine with a mild cheese. The same principles apply to pairing sour beers and cheeses.
Meat pairing
Pairing meat with sour beer can be a great way to add a unique flavor profile to your dish. The tartness and acidity in the beer can help to balance out the richness of the meat, while its fruity and earthy flavors can complement the savoriness of the dish. When selecting a beer for meat pairing, it is important to consider the cuts of meat that will be used and the flavors that they are typically associated with. Some common sour beer flavors that can be a perfect complement to meat include stone fruit, citrus, and berries.
Vegetable pairing
Vegetable pairing is a great way to enhance the flavors of a sour beer. The tartness and acidity in the beer can help to cut through the richness of vegetables, while its fruity and earthy flavors can provide a nice balance. When selecting a sour beer for vegetable pairing, it is important to consider the type of vegetable that will be used. For example, a beer with notes of stone fruit or berries can go well with sweet and earthy vegetables such as carrots, beets, and squash. Additionally, a beer with citrus flavors can pair nicely with zucchini or bell peppers.
Dessert pairing
Pairing sour beers with desserts can be a great way to bring out unique flavors and create an interesting culinary experience. Sour beers are often characterized by notes of tartness and fruitiness, which can provide a unique contrast to the sweetness of a dessert. When selecting a beer for dessert pairing, it is important to consider the ingredients in the dish as well as the strength of the beer. A tart and fruity sour beer can pair well with a light and sweet dessert, while a stronger sour beer may work better for a rich and decadent one.
Serving Temperature and Glassware
Recommended temperature
The recommended temperature for serving sour beers is between 45 and 50 degrees Fahrenheit. Serving the beer at this temperature will help to highlight its tartness and fruity flavors without overpowering them. Additionally, it can also allow some of the funkier aromas such as wet grass or horse blanket to come through. When selecting a glassware for sour beers, a tulip-shaped glass is often the best choice as it helps to capture the aroma of the beer.
Glassware options
When selecting glassware for sour beers, a tulip-shaped glass is often the best choice as it helps to capture the aroma of the beer. These glasses also feature a wide lip which can help create an intense carbonation and enhance the flavor of the beer. Additionally, they are often slightly tapered at the bottom which allows for easy swirling and releasing of aromas. For stronger or funkier sours, a snifter or goblet glass can be used to help concentrate the aroma and flavor of the beer.
Conclusion
In conclusion, pairing sour beers with food can be a great way to enhance the flavors of both. When selecting a beer for pairing, it is important to consider the type of food being served and its flavors. Generally speaking, tart and fruity sour beers can pair well with sweet desserts or vegetable dishes, while meat dishes are often best complemented by tart and earthy sours. Additionally, the recommended temperature for serving sour beers is between 45 and 50 degrees Fahrenheit and a tulip-shaped glass should be used to capture the aroma of the beer.
Sour beers have become increasingly popular in recent years. With their tart and acidic flavors, these beers can bring a unique flavor profile to any dish. Not only do they pair well with various types of food, but they also have the potential to create an interesting culinary experience. For those looking for something different than the standard lager or IPA, sour beer is definitely worth a try!
