Today, whiskey barrels and vanilla beans are no more extreme than an everything bagel. But brewers continue to find other ways to experiment, from mixed culture fermentation to Sour Patch Kids.
As access to fresh hops expands, breweries celebrate the ingredient in new ways, from hop harvest festivals to new ways of extracting wet hop flavors in seasonal beers.
Today, lemony Berliner Weisses and salty-sour Goses are the rage, while new hop varieties and brewing techniques allow bitter, aromatic IPAs to dominate tap lists and beer fridges. Given the speeding popularity of both categories, it was merely a matter of time before sour met hoppy in a head-on collision.
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