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The 20 Best New Sour Beers in the World

Drinks David Flaherty 35 comments

I've come to crave sour beers like one does the endorphin rush from a hot sauce bottle adorned with skulls and crossbones. So I gathered a group of beer pros together to try out nearly 50 different recently released sour beers. Here are the 20 best bottles we tried. More

New Belgium's Wood Cellar Manager Lauren Salazar on Blending Sour Beer

Drinks Maggie Hoffman 6 comments

Lauren Salazar, New Belgium Brewing Company's wood cellar manager, just moved to Colorado to ski. Now she's a beer expert managing the barrels full of New Belgium's coveted sour beers. We asked her a bit about the beer-blending process and what she's learned along the way. More

The State of Sour Beer: We Chat With Brewers at the What the Funk?! Fest

Drinks Heather Vandenengel 1 comment

What's the state of sour beer in the US? What are the challenges and dangers of barrel aging and sour brewing? I talked to a few of the brewers at this past weekend's What the Funk?! Fest in Denver to find out what the funk is going on. More

Where to Drink Sour Beer in Chicago

Drinks Roger Kamholz 2 comments

Lambic. Gueuze. Wild Ale. Oud Bruin. Flanders Red. Berliner Weisse. Lately, when I belly up to new and familiar bars alike and begin dissecting the beer offerings, I hunt for these terms like X's on a treasure map. Thankfully, there's a cohort of ambitious, beer-focused bars in Chicago that not only stock their cellars with obscure and intriguing large-format sours, but also reliably devote one or two tap lines to the tart stuff. More

We Taste the Lost Abbey Ultimate Box Set

Drinks Maggie Hoffman 5 comments

The famed San Marcos, CA brewery released a different small batch beer every month of 2012. They produced about 100 cases of each classic-rock inspired brew, and released 350 of the bottles in the brewery tasting room for on-site consumption only. The remaining bottles of each beer were saved for the Ultimate Box Set—no bottles were ever released individually for distribution or sale. More

Behind the Scenes at The Rare Barrel, Berkeley, California's First All-Sour Brewery

Drinks Mike Reis 3 comments

Alex has partnered with Jay Goodwin, former Head of Barrel-Aging at Orange County's sour-happy The Bruery, and Jay's father, Brad, to create the Rare Barrel. On the verge of licensing approval, they will produce exclusively barrel-aged sour beers. Their first stainless fermentation tank is arriving as I type this. More

Sour Saison (For Advanced Homebrewers)

Serious Eats Joe Postma Post a comment

For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix. More

Homebrewing: Berliner Weisse

Drinks Joe Postma 7 comments

Light, tart, and cloudy, Berliner Weisse is a style that has very few contemporaries in the beer world. It's a sessionable beer—most style guides put it at a maximum 3.8% ABV—with a dry finish and essentially no hop character. Don't be fooled, though, because these light ales pack a real punch in the flavor department. The modern Berliner Weisse is fermented with the souring bacteria Lactobacillus along with a regular ale yeast. Lactobacillus produces a sharp, clean sour flavor that pairs perfectly with the simple malt bill and low hop profile. More

Berliner Weisse (For Intermediate Homebrewers)

Serious Eats Joe Postma Post a comment

This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition. More

Homebrewing: Introduction to Sour Ales

Drinks Joe Postma 7 comments

Sour ales are one of the biggest things in craft beer right now. The style that started out as a niche Belgian import not too long ago has spread like wildfire across American bars and breweries. Producing sour beer at home can be difficult, but with some experimentation and education there's nothing stopping a homebrewer from creating a tart and funky ale just like the best of the commercial brewers. More

One Big Bottle: Ithaca Brute

Drinks Jonathan Moxey 2 comments

Though wild yeasts are gaining a good deal of traction in the U.S., straight-ahead sour ales from American breweries are still few. Sure, there's Brettanomyces this and wild that, but often they're a lefthand tweak on a brewery's existing beer or style. Ithaca Beer Co.'s Brute is one of the few, and a fine one at that. It's definitely in the top tier of American sour ales. More

Getting Wild with Two Brett Beers from Crooked Stave

Drinks Jonathan Moxey 1 comment

Many brewers still bristle at the idea of intentionally allowing wild yeast into their breweries for fear of contamination, but Chad Yakobson, the brewer behind Crooked Stave Artisan Beer Project has rolled out the welcome mat. Yakobson launched Crooked Stave earlier this year, brewing Brettanomyces-focused beers in Fort Collins, Colorado, with the goal of expanding the expectations of what the wild yeast can bring to beer. More

Bake the Book: Sour Beer Sorbet

Sweets Caroline Russock Post a comment

Brewers have been fermenting sour beers with stone fruits and berries for centuries but it's Jeni Britton Bauer, the ice cream mastermind behind Jeni's Splendid Ice Creams at Home who had the good sense to bring them together in ice cream form. Her Sour Beer Sorbet is a model for a whole world of sweet-tart and totally refreshing sour beer and fruit combos. More

Sour Beer Sorbet

Serious Eats Caroline Russock Post a comment

If you're a fan of lambic, gueze, or any other fruity wild fermented ales, this Sour Beer Sorbet is a dream come true. It's sweet meets sour with just a whiff of yeastiness. More

Beer History: The 'Other' Sour Beers

Drinks Lisa Grimm 3 comments

Even among the craft beer cognoscenti, sour beers were something of a rarity just a few years ago; the New York Times noted that less than a decade ago, sour beers of all sorts could only muster up 15 entries at the Great American Beer Festival. Last year, there were 149, in four separate categories—certainly an indication of growth. While it's true that the majority of sour beers available today are of Belgian origin, (and there is much variety among those) there is plenty of historical precedent elsewhere for sour styles of beer. More

One Big Bottle: Marrón Acidifié

Drinks Jonathan Moxey 2 comments

To create its first collaboration beer, The Bruery teamed up with Cigar City Brewing Co. to brew an Imperial Oud Bruin. This 8.5% ABV dark sour beer spent more than a year in whiskey and wine barrels before it was blended and bottled. More

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