Sour

The Sour category encompasses the entire family of sour beers, one of the most fascinating and diverse areas of the brewing world. Under this umbrella coexist centuries-old traditional styles such as Belgian Lambics, Gueuze, or German Berliner Weisse and Gose, and modern reinterpretations like fruity Kettle Sours, Sour IPAs, or Smoothie Sours. What unites them is a distinct acidity that can range from a subtle citrus spark to an intense vinegary profile.

In the glass, they can display very diverse colors depending on the sub-style: from pale yellow to intense red, including golds and ambers. The foam is usually white and highly effervescent. On the nose, characteristic aromas appear: lactic acid, green apple, lemon, citrus, fresh fruit, mild vinegar, sourdough, cheese, barnyard, and, in some versions, funky Brettanomyces notes. On the palate, they stand out for their vibrant and refreshing acidity, generally with low bodies, high carbonation, almost non-existent bitterness, and an extremely dry and clean finish. The alcohol content is highly variable, from 3% to 8% depending on the style.

They are produced using different techniques: spontaneous fermentation in barrels (lambics), kettle souring with lactic acid bacteria (modern quick sours), mixed fermentation with wild yeasts and bacteria, or the addition of specific cultures such as Lactobacillus or Pediococcus.

These are very gastronomic beers, ideal for appetizers, seafood, oysters, sushi, salads, ceviches, or acidic desserts. They are served very cold, between 4 °C and 8 °C, in a tulip or flute glass depending on the style. An essential collection to discover a beer universe radically different from conventional beers.