These summer-perfect beer styles get their puckering lip-smack from lactobacillus and other funky micro-critters during spontaneous fermentation.
When it comes to Belgian lambics, fruits like cherries (used to make krieks), currants and raspberries are traditional adjuncts. Some lambics are more sweet than sour due to the addition of sugar and fruit flavourings post-fermentation. Drier styles result when the majority of sugars (fruit or otherwise) are consumed by hungry yeasts to fuel the fermentation process.
Increasingly popular Berliner Weiss was commonly served with a shot of raspberry or woodruff syrup to curb its sharpness – a kind of choose-your-own-sour-fruit-beer adventure.
There’s a fruit sour out there for everyone. You might just have to put in a hard day’s drinking to find it. Lindemens Pecheresse, Framboise, Cassis and Apple (at Prenup Pub) Cantillon Rosé de Gambrinus with cherries and Vigneronne with muscat grapes (at Bar Volo) Mort Subite Framboise Lambic (LCBO 602888, 375 ml/$4.10) Dieu du Ciel! Solstice d’Été Berliner Weiss with raspberries (at Bar Volo) Bellwoods Barn Owl sour barrel-aged brett ale with ginger, apricot and cranberries (on tap at Bellwoods)