Tag: Sour Beer

For the first time in its nearly 200-year history, Rodenbach will produce a beer in partnership with another brewery. But fans will have to wait until 2020 to try it.

After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.

The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.

An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”

Impressive all around, this is the kind of sour you want to have in your fridge at all times.

The unlikely key to the rapid success of Illinois brewery Destihl has been a beer category that was all but unheard of until a few years ago: sours.

Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.

These days, many breweries produce gluten-free beers, and still more offer sour ales, but very rarely has a brewery offered a single beer that qualifies as both.

How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.

Since opening its doors in spring 2015, Pub Royale has been known for offering an atypically large selection of sour beer, designed to accompany the spicy Anglo-Indian cuisine it serves.

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.

This cocktail was made to convince a skeptical bartender at New York city bar As Is that sour beer can work well with whiskey.

Increased demand for barrel-aged beers and the ability for breweries to dedicate resources to long-term projects has 2017 poised to be the year of the wood cellar.

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

At Southern Prohibition in Hattiesburg, Miss., brewmaster Ben Green is helping to build a new beer culture, oriented around bold flavors in everything from hoppy ales to barrel-aged sours.

Each beer in Cape May’s Barrel Aged series is named for a different part of a boat. The illustration for The Skeg, a golden sour ale, features the fin-like structure on the bottom of the boat.

Squeeze the most out of your brew day with this tasty sour, made with malt extract, Magnum hop pellets, and leftover hot liquor tank water.

Two hours north of Montreal, this 5-barrel brewpub is housed in a 150-year-old building that once served as a general store. Its small town of Saint-Tite also hosts a rodeo every September.

The journey of pH1, a French oak wine barrel that ignited American sour beer history, begins at New Belgium in Colorado.

Proclamation Ale Company’s origin story is simple: Dave Witham thought his beers were tasty, and his friends thought they were tasty, so he founded a brewery.

At Orpheus Brewing Jason Pellett acts as an evangelist for beers that push drinkers’ palates, and helps carve out a local market for sour and funky flavors among more casual beer drinkers.

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.