How To Speak Sour
Know a gose from a geuze
A German sour wheat beer that dates to the 1800s, made with salt and coriander. “I call it adult lemonade,” says Corey Gargiulo, manager of the beer program at New York restaurant Marta.
Flanders red ale
The “wines of the beer world,” Gargiulo says. They’re Belgian-made and aged in oak, with rich, fruity flavors.
Another Belgian style, often flavored with fruit.
A blend of one-, two-, and three-year-old lambics. Considered the most refined, it’s the true Champagne of Beers. (Sorry, Miller High Life.)
American wild ale/sour ale
Catch-all terms for the varied ways U.S. brewers are playing with sour beer, whether they’re mimicking historical styles or forging their own path.