Perhaps the world's oldest beer style, sour ales are typically spontaneously fermented with bacterial strains including Brettanomyces, Lactobacillus, and Pediococcus for a distinctly tart, thirst quenching experience.
Examples: Click here to find sour ales available in your neighborhood.
History: Quite possibly the oldest beer style, traditional sour ales are spontaneously fermented in open wooden fermenters with natural bacteria and yeast in the surrounding environment.
Food: The delightful tart quality of these beers enables them to work well as an aperitif, however they pair beautifully with tart desserts such as sour cherry pie, or strawberry rhubarb crisp.
Recommended Glassware: Flute Glass or Cervoise Glass
Original Gravity (OG): 1.044 – 1.060
Final Gravity (FG): 1.008 – 1.018
Alcohol Content (ABV): 4.8 – 6.0%
Bitterness (IBU): 11 – 40
Color (SRM): 6 – 26º L
Ideal Serving Temperature: 48 – 52º F