Find out more about how we use your information in our Privacy Policy and Cookie Policy. These rustic, wild flavors go a long way toward giving sour beers their character, but _Brett _isn’t what makes a beer sour. Older and younger lambics are blended together to make gueze, for example. Tom Wilmes Finished lambics are also used as base beers to create several related styles. HuffPost is part of Verizon Media. Kriek, made with cherries, and framboise, made with raspberries, are the most common fruit lambics; however, just about any kind of fruit can be used. Once inoculated into the beer, the bacteria feed on what’s left over after fermentation and, over time, create lactic acid. As a general rule, less-expensive sour beers are typically kettle soured, while beers that spend a year or more in barrels or tanks souring with mixed-culture fermentations command higher price points. But, for all the variables that brewers can control, there’s also the unpredictable element of nature at work that’s so appealing to brewers and beer drinkers alike. The gose grain bill consists of at least half malted wheat in addition to malted barley, with coriander and salt added during the brewing process. Not to be confused with gueze, gose is a traditional German-style unfiltered sour wheat beer that’s currently enjoying renewed interest among American craft brewers. Berliner Weisse is traditionally accompanied by fruit syrup, such as green woodruff or a berry syrup, that’s added at serving for a shot of sweetness and additional complexity. Oud bruin is a similar yet distinct Belgian-style sour traditionally produced in East Flanders. Specialty malts give the base beer its distinctive red hue, and a long maturation period in oak barrels inoculated with _Lactobacillus _and other bacteria gives the beer its acidity. This process is much less expensive and less time-consuming than traditional mixed-culture fermentation, and as a result certain commercial brewers have begun to use the process for other styles of sour beer. A professional brewer friend once told me that, for him, the American sour-beer renaissance has been like being confined to a brewhouse his entire life, knowing no different, and then throwing open a window to glimpse a bright, wild, vibrant world filled with possibility and ripe for exploration. Goses range in flavor, but there’s always a balance between salty, herbaceous, and sour. It is usually brewed with at least 50% of the grain bill being malted wheat. Brettanomyces, or Brett for short, is a wild cousin of domesticated brewer’s yeast that was first discovered growing on fruit skins. But there are definite exceptions to this, and the process used does not necessarily correlate to “better” or “worse” taste in the glass—that’s entirely up to the skill of the brewer. Gose is a warm fermented beer that originated in Goslar, Germany. They then boil to kill off the _Lactobacillus, _and ferment with brewers yeast. Using this method, brewers follow a traditional mash and lauter regimen, transfer wort to the boil kettle, then pitch Lactobacillus into the wort and let it sit (the time in the kettle varies depending on the level of intended sour, from a few hours to a few days). The grist bill for lambics includes a high proportion of unmalted wheat in addition to malted barley. Like a traditional lambic, gose was originally a spontaneously fermented ale, but that practice has since changed in favor of a more controlled and predictable process. Confused by the wide variety of sour beer styles and the variety of methods used to brew them? … The beers typically have a moderate alcohol content of 4 to 5% ABV. Not to be confused with gueze, gose is a traditional German-style unfiltered sour wheat beer that’s currently enjoying renewed interest among American craft brewers. In reality, sours are a broad-reaching category that encompasses a breadth of styles and brewing techniques—from historic lambics and other traditional Belgian and German brews to today’s Wild West of experimental sours and wild ales—as well as a wide range of flavors and intensity. While no fruit is added, fruity esters and phenols reminiscent of black cherries, raisins, and stone fruit are common and give the beer a vinous character akin to full-bodied red wine. Gose. Berliner Weisse is another variety of sour wheat beer. Get the best brewing tips, techniques, and recipes in your inbox. Winemakers consider it a spoiling agent and go to great lengths to keep it from contaminating their cellars, but sour-beer brewers have embraced it. Aged, oxidized hops are used for their antibacterial properties rather than to impart bitterness, flavor, or aroma. The finished beer is very low in alcohol—around 3 or 4 percent ABV—with a mildly tart, clean, and fruity character and a dry finish. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. For example, Brasserie Cantillon’s Fou’ Foune is known for its use of apricots, and Guezerie Tilquin’s Quetsche is named for the plums added to the lambic. Brown ale is used as a base beer; it is then aged in oak casks for as long as two years (hence an “old” brown) to ferment, mature, and develop lactic acidity. Lactic acid is primarily created through added Lactobacillus, either in a cask or through bottle conditioning. Get more comprehensive features about beer styles, ingredients, and techniques, dozens of beer reviews, advice from world-class brewers, and tips for getting the most out of your brewing in every issue of, varying fermentation temperatures and times, varying how and when bacteria is introduced, adding adjuncts such as fruit or other ingredients, barrel aging and blending together batches. Traditional gose is spontaneously fermented; however, top-fermenting ale yeast can be pitched for primary fermentation. Gose: The Salty Sour Treat. The style originated in Germany near Berlin and was hugely popular there during the late 1800s. The fruit helps balance the beer’s tart acidity, and the added fruit sugars initiate a secondary fermentation. The interplay of fruity esters and rich malts characterizes the style, with low to moderate acidity and some barrel character. Only a handful of breweries in the Senne Valley near Brussels, Belgium, produce true lambics. The sweet wort is poured into a large, shallow container called a coolship (koelschip), where it cools overnight in the open air and collects ambient yeast cells, bacteria, and other tiny critters.