The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.
American Sour
Category: Wild/Sour Beers
Food Pairings
- Varies
- Strongly Flavored Cheeses
- Creamy Desserts with Fruit
Commercial Examples
- Ching Ching, Bend Brewing Co.
- Le Petite Prince, Jester King Brewery
- Queen of Tarts, Karl Strauss Brewing Co.
Appearance
Color
Any range of color, and may take on the color of other ingredients such as various fruit.
Clarity
Varies
Carbonation (Visual)
Varies
Flavor/Aroma
Alcohol
Varies
Hop
Hop aroma, flavor and bitterness are evident over a full range from low to high
Malt
In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present
Esters
Moderate to intense, yet balanced, fruity ester aromas are evident
Phenols
Can be present.
Fermentation By-Products
Bacteria- and yeast-induced haze are acceptable at any temperature
Sensations
Body
Varies
Carbonation
Low to High
Finish Length
Varies
Attenuation
Varies
Ingredients
Hops
Varies
Malt
Varies
Water
Varies
Yeast
Ale, Brettanomyces possible
