Sour beer

This Norwegian sour beer was aged for eighteen months in oak barrels and used Lambic microbes.

Sour beer is beer which has an intentionally acidic, tart or sour taste. The most common sour beer styles are Belgian: lambics, gueuze and Flanders red ale.


At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria.[1] Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast,[2] sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a coolship open to the outside air [3] – an unpredictable process that many modern brewers avoid.[4]

The most common agents used to intentionally sour beer are Lactobacillus, Brettanomyces, and Pediococcus.[2] Another method for achieving a tart flavor is adding fruit during the aging process to spur a secondary fermentation[4][5] or contribute microbes present on the fruit's skin.

Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.[2]


Making sour beer is a risky and specialized form of beer brewing, and longstanding breweries which produce it and other lambics often specialize in this and other Belgian-style beers. Established in 1836, one of the oldest breweries still in operation that produces sour beer is the Rodenbach Brewery of Roeselare, Belgium.[6] Today sour beer has spread outside Belgium to include other European breweries and some in the United States.

Sour beer styles

While any type of beer may be soured, most follow traditional or standardized guidelines.

American wild ale

Main article: American wild ale

Beers brewed in America utilizing yeast and bacteria strains instead of or in addition to standard brewers yeasts tend to fall under the catch-all term American wild ale. These microflora may be cultured or acquired spontaneously, and the beer may be fermented in a number of different types of brewing vessels. American wild ales tend not to have a specific parameters or guidelines stylistically, but instead simply refer to the use of unusual yeasts.

Berliner Weisse

Main article: Berliner Weisse

At one time the most popular alcoholic beverage in Berlin, this is a somewhat weaker (usually around 3% abv) beer made sour by use of Lactobacillus bacteria. This type of beer is usually served with flavored syrups to balance the tart flavor.[7]

Flanders red ale

Main article: Flanders red ale

Descendent from English porters of the 17th century, Flanders red ales are first fermented with usual brewers yeast, then placed into oak barrels to age and mature. Usually, the mature beer is blended with younger beer to adjust the taste for consistency. The name comes from the usual color of these ales.


Main article: Gose

Gose (pronounced "go-suh") is a top-fermenting beer that originated in Goslar, Germany. This style is characterized by the use of coriander and salt and is made sour by inoculating the wort with lactic acid bacteria before primary alcoholic fermentation.


Main article: Lambic

Lambic beer is spontaneously fermented beer made in the Pajottenland region of Belgium and Brussels. Wort is left to cool overnight in the koelschip where it is exposed to the open air during the winter and spring, and then placed into barrels to ferment and mature. Most lambics are blends of several season's batches, such as gueuze, or are secondarily fermented with fruits, such as Kriek and Framboise. As such, pure unblended lambic is quite rare, and few bottled examples exist.

Oud bruin

Main article: Oud bruin

Originating from the Flemish region of Belgium, oud bruins are differentiated from the Flanders red ale in that they are darker in color and not aged on wood. As such this style tends to use cultured yeasts to impart its sour notes.


  1. Zhang, Sarah (27 June 2014). "Using Yeast DNA To Unlock a Better Beer". Gawker. Gizmodo. Retrieved 17 March 2015.
  2. 1 2 3 Greg Koch; Matt Allyn (1 October 2011). The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters. Rockport Publishers. pp. 91–93. ISBN 978-1-59253-731-0. Retrieved 11 September 2011.
  4. 1 2 Lurie, Joshua (July 1, 2009). "Sour beer? Pucker up". Los Angeles Times. Retrieved September 11, 2011.
  5. Charlie Papazian (11 September 2003). The complete joy of homebrewing. HarperCollins. p. 346. ISBN 978-0-06-053105-8. Retrieved 11 September 2011.
  6. Oliver, Garrett (21 April 2005). The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. HarperCollins. p. 56. ISBN 978-0-06-000571-9. Retrieved 11 September 2011.
  7. The World Guide to Beer, Michael Jackson, Mitchell Beazley, ISBN 0-85533-126-7

Further reading

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