Description

The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.

Flavor
  • Hop Aroma/Flavor
    Hop aroma, flavor and bitterness are evident over a full range from low to high
  • Malt Aroma/Flavor
    In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present
  • Yeast Esters
    Moderate to intense, yet balanced, fruity ester aromas are evident
  • Yeast Phenols
    Can be present
Palate
  • Carbonation
    Low to High
Ingredients
  • Hops
    Varies
  • Malt
    Varies
  • Water
    Varies
  • Yeast
    Ale, Brettanomyces possible
Food Pairings
  • Cheese
    Strongly Flavored Cheeses, Goat cheese
  • Entrée
    Seafood, Steamed Mussels, Raw Oysters, Grilled Chicken
  • Dessert
    Creamy Desserts with Fruit
Appearance
  • Color
    Any range of color, and may take on the color of other ingredients
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