Drinks: Tried a sour beer yet? Here’s a se­lec­tion that cov­ers the pucker spec­trum

Move on from IPAs and im­pe­rial stouts and try a sour beer. By Carey Jones

Bloomberg Businessweek (Asia) - - CONTENTS -

What makes a beer sour? To get tech­ni­cal for a sec­ond, micro­organ­isms— specif­i­cally the bac­terium lac­to­bacil­lus and the wild yeasts pe­dio­coc­cus and

bret­tanomyces. Some sours are aged with fruit and take on its fla­vors, as well as that acid­ity, and many are aged for ex­tended pe­ri­ods. All these vari­ables make for beers that are dif­fi­cult and ex­pen­sive to pro­duce and to­tally weird (in a good way). Have a sip of one, and you might be taken aback: “Tart” doesn’t usu­ally make the list of tra­di­tional beer de­scrip­tors, and the fla­vor can be un­fa­mil­iar, even off-putting at first. But re­cently, sours—pre­vi­ously lit­tle-known tra­di­tional Eu­ro­pean styles and mod­ern Amer­i­can ones—have soared in pop­u­lar­ity, to the point where the once-ob­scure genre is be­com­ing main­stream. Here are our fa­vorites, on a slid­ing sour scale.

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