Sour Beer Trending UP

Because all sour lovers are definitely "sophisticates"

 

would "beer geeks" work better?

 

That linked page is disturbing.

 

i've never been called a sophisticate. pretty stoked.

 

I'm enjoying the growing popularity.

 

I heard Turkey Creek Jack Johnson and Texas Jack Vermillion were both into sours.

 

I definitely witness this first hand when Avery hosted their Sourfest and IPA Fest. Sourfest sold out in 15 minutes, IPA fest sold out in over a month. Looks like IPA's have jumped the shark.

 

because all sour beer is inoculated ( well maybe in this country)!

 

I wouldn't call myself a sophisticate, but I'm quite happy with the sour boom. For me, I think it comes down to two things that have groomed me toward sours. 1) I've always enjoyed complexity in beers (and wines), and sours tend to excel in this department. 2) I've always loved sour gummy candy, since I was a kid, and the more fruity sours tend to duplicate the acids used in sour candy (particularly tartaric acid, which is used in the coating for Sour Patch Kids but is also naturally present in cherries).

 

I really haven't had many sours, but La Folie really turned me onto the style. Le Terroir was fantastic as well..

 

Unplugged Old English Porter - New Glarus Brewing Company was awesome until they killed it. Most people could not get past the sour taste but it was heaven to me

 

I like sours (and pinot!) because I'm a fiend for stilton, shropshire, etc and IPA's just don't take me to that place. Barleywines can work too but they're a bit dominating, usually.

I've never heard of pairing sours (or pinot noir) with barbeque of any type, anyways. Doesn't really seem to have any logic, not to mention BBQ meaning (massively) different things to different people in different parts of country.

 

You guys are nuts.

 

Yeah, that confused me too. I can't imagine having Pinot Noir or lambic with a rack of BBQ ribs.

 

In related news, it appears that "hoppy" beers are growing in popularity. And there's this trending thing called "craft beer" that's starting to gain some traction.

 

No shit? I need to get on board!

 

Very cosmopolitan.

 

Original though: "Honestly, if you're just getting into lambics, oude bruins, and gueuze you're probably just a trendy bandwagon-er. These styles aren't news, anymore, and they're certainly not going to be the biggest ale trend in 2014."

Then I remembered that I'm two feet deep into this industry and old news to me is breaking news to outsiders. I still feel that the Berlinerweiss trend is going to get us next, but it won't be nearly as large as the trends of the past (sours, IPAs, Belgians, RISs). Infact there's been a few less noticeable trends that just sort of fizzled and popped without much notice (IPLs, Saisons, Tripels) that I figure the Berlinerweiss will resemble more closely. Anyway, it's funny how we progress as connoisseurs and maybe everything around us seems to be on our radar yet we sort of ignore the possibility of teaching those without our extensive knowledge what to look for to excite their own palate. /rambling

 

Good to know that the author knows what the "sophisticates" are drinking, while not knowing how to spell "Inoculating."