This brew style may taste just like it sounds, but it comes with a long history.
As many ferments will attest, wild yeasts can’t be tamed. And sour brewing uses this freedom to create zany and relatively rule-free beer in comparison to a more tightly wound Heineken. In saying that, there is still control, to a degree.
Sours are similar to other beers in that their production involves grain mashing. This process of immersing the grain in hot water helps create the simple sugars the yeast needs to feed on later. A fundamental start. Now it gets different – just a small amount of aged hops are added, specifically just a little (if any) as they can interfere with the essential growth of the souring bacteria. This mixture is now called the wort. The wort needs to cool before being transferred to a second fermentation location – the big glass vessel called a ‘carboy’. This is where the yeasts and bacteria are added and the beer can spend anywhere from a few weeks to a few months fermenting until the right sourness is achieved, whatever the brewer deems that to be. From there, it can be bottled (or canned) or even further aged, for example, in oak.
Today’s sour beers tend to be fresh and now extra-fruity, which comes from the modern addition of produce such as berries to balance and build on the tangy taste. It’s also not uncommon to see tropical fruits, like passionfruit, mango and pineapple in the mix – just check all the new brews that have popped up. Some recent standouts include examples featuring raspberry, strawberry and rhubarb, while others vary from full-on mouth-puckering to refreshingly tart.
As for the best way to enjoy these beers, you’re going to want flavours that can stand up to the sour edge. Be generous with the condiments like chilli oil, and match them with your favourite spicy dishes, rich cuts of meat and fried food (hello Friday fish and chips). Don’t be afraid to pair them with salads either because your classic dressings are also tangy, making an ideal complementary match.
