Introduction to Sour Beer
Sour beer is a broad category of beers intentionally fermented to deliver tart, acidic, and often fruity flavors. Historically many farmhouse and wild ales developed their acidity from exposure to wild yeasts and bacteria — a tradition that still inspires modern craft brewers. Expect refreshing acidity, fruity and floral aromas, and sometimes a rustic, barnyard or woody character.
Common sour styles
- Lambic / Gueuze: spontaneous fermentation, often blended and aged in barrels.
- Belgian Flanders Red / Oud Bruin: barrel-aged, vinous acidity, and fruity notes.
- Gose: light-bodied, salted and tart, often with coriander and citrus.
- Sour IPA / Berliner Weisse: modern variations with intense fruit and bright acidity.
What is a Gose?
Gose (pronounced GOH-suh) is a traditional German sour wheat beer known for a low bitterness, pronounced tartness, a touch of salt, and often coriander or other spices.
It’s typically light-bodied with a fine perlage and refreshing finish. Modern craft brewers sometimes add fruit to amplify the sour character.
Where to buy sour beer
If you’re looking for sour beers, here are the best places to search depending on availability and selection:
- Specialty beer shops: Your best bet for variety, rare bottles, and knowledgeable staff.
- Good liquor stores: Many carry rotating taps and bottles from local craft breweries.
- Breweries & taprooms: Direct purchase ensures freshest releases and limited editions.
- Online retailers: Many shops ship regionally or nationally—use them for hard-to-find bottles.
- Supermarkets: Larger chains sometimes stock popular sours and seasonal releases, but selection varies.
Tip: call ahead if you’re seeking a specific bottle or a barrel-aged release. For cellarable sours, ask staff about vintage and storage conditions.
Can you find sour beer in supermarkets?
Yes, many supermarkets carry entry-level sour beers and popular craft labels. However, the selection tends to be smaller than specialty shops. If you want rare Lambics, barrel-aged blends, or niche wild ales, specialty retailers and brewery taprooms are a better bet.
Is sour beer good for you?
Sour beer is similar to other alcoholic beverages in terms of health impact: moderate consumption can be part of an enjoyable lifestyle, but alcohol carries risks if consumed in excess. Some specific notes about sour beers:
- Probiotics: While sour beers are fermented, most of the live microbes are reduced by conditioning and packaging; they are not reliable sources of probiotics.
- Acidity: The tart nature can be refreshing but might upset sensitive stomachs or aggravate acid reflux for some people.
- Calories & alcohol: Check the ABV and serving size—some sours are low ABV (e.g., Berliner Weisse), while barrel-aged sours can be stronger and more caloric.
As with any alcoholic drink, enjoy in moderation and consult a health professional if you have specific dietary or medical concerns.
Basic sour beer recipe (home brewing overview)
This is a simplified outline for someone curious about brewing a basic Berliner Weisse–style sour at home.
Brewing requires proper sanitation, equipment, and local legal compliance.
- Grains: Use a high proportion of wheat with some pilsner malt (e.g., 50–70% wheat).
- Mash: Conduct a single infusion mash to convert starches—target a lower final gravity for a crisp finish.
- Boil: Short boil, low hopping rates. Traditional Berliner Weisse is very low bitterness.
- Fermentation: Pitch brewer’s yeast first (some brewers use Saccharomyces for primary), then introduce lactobacillus to sour the wort (either kettle souring before the boil or mixed fermentation after).
- Conditioning: After souring, ferment to dryness, then bottle or keg. Fruit additions or refermentation can add complexity.
- Aging: Some sour styles benefit from time in neutral barrels; wild ales may age for months or years to develop deeper flavors.
Always sanitize thoroughly and research step-by-step brewing guides and local regulations before attempting.
Tasting, storing, and aging sour beer
Taste sours chilled but not ice-cold to allow aromatics to express. Look for balance between acidity, fruit, salt (if present), and any oak or funk. Many sour beers are best fresh for bright fruit-forward styles, while barrel-aged blends can improve with cellaring. Store bottles upright in a cool, dark place; if a beer is labeled as cellarable, it can be aged to develop more complex, vinous notes.
Final recommendation
If you enjoy rustic, wild-character sours with citrus, spice, and a pronounced acidic backbone, give a try—its fine perlage and cellar-aging potential make it a compelling example of the tradition of wild-fermented farmhouse ales.
