As a craft beer enthusiasts I'm always on the lookout for something unique, different, or new, and I've found that sour beer has emerged as one of the most intriguing drinking options in recent years. With its complex flavours and refreshing tartness, sour beer offers a delightful departure from the more familiar profiles of traditional ales and lagers.
But what exactly makes a sour beer so special? Let’s take a look at the world of this tangy elixir and explore its origins, brewing process, and diverse flavour profiles.
A REALLY Brief History of Sour Beer
Sour beer is making a bit of a surgence at the monent, but contary to what it might look like, sour beer is not a new invention. In fact, it dates back to some of the earliest days of brewing.
Before the advent of modern brewing techniques and stringent sanitation, most beers had a certain degree of sourness due to wild yeast and bacteria present in the environment. Brewers eventually learned to control these microorganisms, leading to the cleaner, crisper beers we commonly enjoy today. However, the tradition of brewing intentionally sour beers has been preserved, particularly in Belgium, where styles like Lambic, Gueuze, and Flanders Red Ale have been perfected over centuries.
The Brewing Process
I've only ever brewed one sour beer in these three years I've really interested in craft beer, and it kinda went OK! What sets sour beer apart from other styles is the use of wild yeast strains and bacteria such as Lactobacillus, Pediococcus, and Brettanomyces. These microorganisms are responsible for the distinctive tart and funky flavours that define a sour beer. The brewing process often involves a period of ageing, during which these microbes interact with the beer, producing a range of flavours that can be fruity, earthy, or downright funky.
Sour beers often undergo a lengthy ageing process, ranging from several months to several years. During this time, the beer continues to evolve as the microbes break down complex sugars and produce various acids and esters, contributing to the beer's flavour and aroma.
How Sour IS Sour?
It's a good question. I tend to think of sour beers in particular as being on a spectrum of flavours, at one end you have more sweet and tangy 'sourness', a bit like some of the fizzy sweets that you might like to eat; at the other end of the spectrum are the mouth puckering sour beers, that feel like drinking pure lemon juice!
Most sour beer fit somewhere in the middle of this scale, as as a result tend to be very acceptable and easy drinking.
Styles within styles!
The beauty of sour beer lies in its vast array of flavours. Depending on the specific yeast and bacteria used, as well as the base ingredients and ageing process, sour beers can vary widely. Here are just a few popular styles and their characteristic flavours:
Lambic: Originating from Belgium, Lambics are spontaneously fermented, meaning they rely on wild yeast and bacteria from the environment. They often have a dry, vinous character with notes of apple, pear, and a pronounced sourness.
Gueuze: A blend of young and old Lambics, Gueuze is effervescent and complex. It combines the fruity, sour notes of young Lambic with the deeper, earthier flavours developed during ageing.
Berliner Weisse: This German-style sour wheat beer is light, refreshing, and slightly tart. It often features flavours of lemon and green apple, with a low alcohol content making it a perfect summer drink. This is the style I brewed, and the results were OK, I definately got the tart citrus in my homebrewed version.
Gose: Another German style, Gose is brewed with coriander and salt, offering a unique balance of sour, salty, and herbal flavours. It’s a refreshing and unusual beer that’s perfect for adventurous palates. Don't be put off with salt it beers, as an ingredient it does something pretty amazing to most styles.
Flanders Red Ale: Known as the "Burgundy of Belgium," this style is aged in oak barrels, which impart rich, fruity flavours of cherry, plum, and red currant, balanced by a subtle acetic acidity.
What to East with a Sour Beer!
I often get asked about pairing food with beer, and some styles can be difficult to match with foods, but not sour beers, they are incredibly versatile when it comes to food pairings. Their acidity and complex flavours make them excellent companions to a variety of dishes. Here are just a couple of pairing options you might want to consider.
Berliner Weisse with Light Salads and Seafood: My personal favourite style, which I love on a summers day because the bright, citrusy notes of a Berliner Weisse pair beautifully with light, fresh dishes. Try it with a mixed green salad with a citrus vinaigrette, or with grilled seafood like shrimp or scallops. I find that the beer's acidity cuts through the richness of the seafood, while its effervescence cleanses the palate.
Lambic with Rich, Fatty Meats: The dry, tart character of a Lambic complements the richness of fatty meats like duck or pork very well indeed. A roasted duck breast with a fruity sauce pairs wonderfully with the fruity, sour notes of a Lambic. Again, the acidity of the beer balances the fattiness of the meat, creating a harmonious dining experience.
Gose with Fresh Goat Cheese: A adore goats cheese, and the salty, herbal flavours of a Gose are a natural match for fresh goat cheese. The creaminess of the cheese contrasts with the beer's tartness, while the saltiness of the Gose enhances the cheese's tangy flavour. Noting better that adding some sliced fresh fruit, like apples, pears or figs, to round out the pairing and to create something wonderful to eat.
Flanders Red Ale with Braised Meats and Stews: The deep, fruity flavours and acetic acidity of a Flanders Red Ale make it an excellent partner for rich, hearty dishes like braised short ribs or beef stew. The beer's complexity complements the savoury flavours of the meat, while its acidity helps to cut through the richness.
Gueuze with Aged Cheeses: The effervescence and complexity of a Gueuze make it a great match for aged cheeses like Gouda, Cheddar, or Gruyère. The beer's acidity balances the richness of the cheese, while its carbonation refreshes the palate between bites. Keep the food simple by adding some crusty bread.
American Wild Ale with Spicy Foods: The tart, funky character of an American Wild Ale pairs well with spicy dishes, such as Thai curry or Mexican cuisine. The acidity and carbonation help to temper the heat.
Conclusion
Whether you’re a seasoned craft beer aficionado or a curious newcomer, sour beer offers a world of exciting flavours to explore. Its unique brewing process and diverse profiles provide an endlessly fascinating journey for the taste buds, proving that sometimes, it’s good to embrace the sour side of life.
From the traditional Lambics and Gueuzes of Belgium to the innovative American Wild Ales, sour beer represents a rich and varied tradition within the world of brewing. Its resurgence in popularity is a testament to the creativity and passion of brewers and beer lovers alike, who continue to push the boundaries of what beer can be.
Why not take a look at some of my beer reviews on sours.
So, next time you find yourself in search of a new and exciting beer experience, reach for a sour beer and let its complex, tangy flavours take you on a delightful journey. Enjoy your beers ... cheers!
Comments
Post a Comment