How To Speak Sour

Know a gose from a geuze

Bloomberg Businessweek (Asia) - - ETC. DRINKS -


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.

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