If you’re feeling adventurous and want a delicious beer that taps into the wilder side of sours, search out Allagash’s Coolship Resurgam ( view at Drizly). For an approachable sour that won’t punch you in the face with its pucker, opt for Crooked Stave’s Sour Rosé ( view at Drizly). The world of sours is a wide and vast one, so it’s best to enter it on level terrain. However, that doesn’t mean there’s not enough room for both at the bar, which is why this collection of some of the best sours contains bottles, and cans, from both the traditional and contemporary sour brewing experts. Schalow prefers to call these beers “tart” rather than sour, reserving the latter term for the more traditional brews. Fruit is also a common addition in these beers. Here, the sourness of the beer comes from bacteria-likely lactobacillus-that is added by the brewer. These sours don’t require as much time and attention as a spontaneously fermented sour, but are no less delicate. The sour beer most likely to appear on your grocery store shelf is a new school kettle sour. “But these are some of the true gems of the beer world, with precise brewing techniques, some near-perfect fermentations, bacteria from the night air, or from those living in old wooden vessels, only to be awakened by the liquid that finds a resting place for months or years.” One of the reasons that these sours have lost their shine is because of the type of sour flavor they possess: an acidic and almost verging on vinegary flavor. “I find these Old World sours to be largely overlooked these days, with the craze of American fruited kettle sours,” says Suzanne Schalow, the co-founder and CEO of Craft Beer Cellar. There are the Old World sours, which are usually spontaneously fermented with wild yeast and spend time ading in barrels. When talking about sour, there are two distinct schools. Some breweries older than that discovery are still producing beer today.” “Civilizations have been making beer since long before Louis Pasteur discovered the role of yeast in fermentation. “There is nothing new about sour beer,” says Shanna Greenleaf, bar manager of Goed Zuur, a sour-focused beer bar in Denver. While sour beers only became popular in the last decade in the US, they provide the foundation of beer’s history. These beers make for great gateway beers for wine drinkers, pair beautifully with food, and help break up a fridge full of hop bombs. ![]() The IPA may be trendy, but the sour is timeless.
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