What Is a Modern Sour Beer?

I was sipping on yet another Vault City sour beer for my YouTube channel recently when I realised something: I’ve been drinking these “modern sour beers” regularly, but what does that label really mean? And, more importantly, do I actually like them as much as I tell myself I do? It’s a question that seems simple but opens up a whole debate.

The term “modern sour beer” gets thrown around a lot these days (especially by breweries like Vault City who practically coined it in the UK), but it’s not a formal style you’ll find in a beer handbook. Rather, it’s a convenient label for a new breed of sour ales that have taken the craft beer scene by storm in recent years.

What Is a "Modern Sour Beer"?

At its core, a modern sour beer is a tart ale made using quicker fermentation methods (like kettle souring) and often enhanced with outrageous amounts of fruit (and sometimes other adjuncts like vanilla or lactose). The result? Beers that can taste like anything from a tropical smoothie to a liquid dessert. They’re usually brightly coloured, intensely flavoured, and a far cry from the more subtle, traditional sour beers of old.

Side note: Vault City also makes some really strong or even dark beers on occasion, but for now I’m focusing on their trademark fruity sours.

These modern sours are often sweet as well as sour – think raspberry lemonade, mango puree, or even key lime pie in a glass. They can be divisive: many craft beer fans (like me) love the creativity and bold flavours, but traditionalists sometimes roll their eyes and argue that these beers are more like alcoholic fruit juice than “real” beer. Love them or hate them, there’s no denying that modern sour beers are here to stay, and they’ve carved out a big niche with a devoted following. Breweries like Vault City have built their reputation on them, pumping out new flavour combinations every month.

So just how wild can modern sour beers get? Let’s look at a few examples that showcase the spectrum:

Sidebar: Modern Sour Showdown

• Vocation Kirsch of Death: A deep cherry chocolate sour that drinks like a boozy Black Forest gâteau. Rich, sweet, and decadent, it pushes “sour” into dessert territory.
• Neon Raptor Vampyre Disco: An infamous 10% imperial “PB&J” sour loaded with blackcurrant, strawberry, cherry, redcurrant, peanut butter, and a pinch of salt. Thick and jammy with nutty undertones – basically a liquid peanut butter & jelly sandwich in a can.
• MakeMake Space Soda: A 5% pink guava and passion fruit sour that’s light, effervescent, and refreshingly tart. Compared to the two above, it’s more of a classic kettle sour ... fruity and zingy without the pastry-like sweetness or high ABV.

A quick admission here ... I have pointed these three out in particular, because I really like them!

As you can see, “modern sour beer” can mean anything from a bright, sessionable tropical brew to an over-the-top pastry sour that’s essentially a dessert. That breadth is exactly what makes the term hard to pin down. It also brings us back to the question: after trying all these, do I actually like them?

Do I Actually Like Them?

When I first started my craft beer journey I absolutely hated sour beers and couldn't understand why anyone would drink them, and then I had a taster of a straight-up Custard Sour in my local bottleshop (I wish I could remember what and whose it was!), and BOOM, this thick, tart yellow liquid suddenly got me hooked, and for about week afterwards, all I drank was sour beers, I couldn't get enough of them, and I wanted to better understand the style.

I have to admit that today my feelings are a bit mixed. On one hand, I get excited every time I crack open a new can and get hit with those huge fruit aromas. The flavours can be absolutely delicious and fun; who wouldn’t be intrigued by a beer that tastes like cherry chocolate cake or peach mango smoothie? When a modern sour is done well, it’s a delightful treat that can rival any cocktail or dessert for me.

On the other hand, there have been moments I’ve found myself struggling to finish a full glass. Some versions are just too sweet, too thick, or too gimmicky for my palate after the initial wow factor. After a few sips, I might start craving something simpler and drier to reset my taste buds. I also sometimes miss the nuance of traditional sours: the earthy funk, the gentle tartness, the slow-brewed complexity that gets lost under all that fruit syrup in some modern interpretations.

So, do I like modern sour beers? The honest answer is: it depends. I enjoy them in small doses and I absolutely appreciate the innovation. Certain releases – especially those that keep a nice tart kick and don’t overdo the sweetness ... can be fantastic. Others (particularly the ultra-rich, high ABV “dessert” sours) I can only handle in very limited quantities, or not at all. And I suspect I’m not alone in that.

At the end of the day, “modern sour beer” isn’t a rigid style but more of a buzzword for this playful, experimental corner of brewing. Whether that’s a good or bad thing comes down to personal taste. For me, it’s been fun exploring the crazy spectrum of flavours and finding some gems along the way. And if nothing else, these beers make for great conversation pieces!

Ultimately, I think everyone should define “modern sour beer” for themselves, and decide if it’s something they genuinely enjoy, or just an occasional novelty in their beer journey.