If you’ve ever been to a craft beer bar - chances are you’ve encountered a Sour. Sours have that tart pucker power and appeal to a broad spectrum of drinkers. Beer geeks love their yeasty, funky flavors and wine enthusiasts gel with their tart, vinous vibe. In fact, if you consider yourself an avid wine enthusiast who may have written off beer — give Sours a shot.

HOW SOUR BEERS ARE MADE

There are many different ways to achieve that tart and funky flavor profile Sours are known for. With all that in mind, it’s important to know the principal component that gives these beers that distinctive sour quality — bacteria.

Sour beers become sour because of these three types of bacteria: lactobacillus, pediococcus, or Brettanomyces.

Lactobacillus - for tart pucker power

If you’ve ever had tart and tangy yogurt, you’ve encountered Lactobacillus. Lactobacillus is a type of bacteria that eats sugars in the wort - that sugary water that is used in the brewing process we discussed a couple weeks ago - and excretes acid.

Pediococcus - for a more aggressive tang.

Pediococcus is a type of bacteria that can metabolize sugars in an anaerobic environment - which means it can metabolize sugars without oxygen. A lot of Belgian Sour Ales use this bacteria to achieve their distinctive taste. If Pediococcus metabolizes sugars long enough, it creates a chemical byproduct called diacetyl, which gives off a buttery flavor.

Brettanomyces - when smelling like a horse’s ass is a good thing.

Brettanomyces is a wild yeast that adds funky, earthy flavors to beer. It’s also many a winemaker and brewer’s worst nightmare. Brettanomyces or “Brett” can be considered a flaw in wine and beer, and can make beer and wine smell like… well… Poo. Many breweries that work with Brettanomyces for their sours will typically brew those beers at a different location, because if Brett gets introduced to other non sour beers, it can potentially ruin the brew.

The many ways to make sour beer:

THE OG WAY - WITH BUGS AND SHIT

The most traditional way to make a sour beer is using open top fermenters. Open top fermenters take way longer to yield a sour beer and are considered the “traditional way.” They require ambient yeasts, and the occasional bugs and microbes that may fall into the brew. But above all, they require loads and loads of time. These are considered the gold standard for sour purists.

THAT KETTLE LIFE - THE QUICK AND DIRTY WAY

Kettle sours are a quick and dirty way to make sours, where lactobacillus is added to an ordinary mash to turn it into a sour mash. Kettle sours are done typically in the stainless steel kettle, and are often brightly colored, drinkable beers that typically cost less than their traditional counterparts.

SPIKING THAT SHIT - FOR EXTRA OOMPH

Some brewers end up spiking the wort with extra lactobacillus to amp up that pucker power. Though some folks consider this a form of cheating, it is a way to end up with a Sour beer, or make your current brew even tangier.

THE TYPES OF SOURS

FLANDERS RED ALE - FOR RED WINE LOVERS

These reddish-hued, malty, berry-like Belgian sours have a a vinous (that means wine-like) quality to them. Flanders Red ales are aged in oak with a cocktail of different types of microbes to lend them their distinctive tartness.

OUD BROUIN - THE DARK SIDE OF SOUR

Oud Brouins are another Belgian sour beer that literally translates to “Old Brown.” Oud Brouins involve brown ale that is typically malted, fermented in stainless steel, then aged in wooden barrels. Oud Brouins have a really funky, sweet and sour thing going on, and loads of coffee and chocolate qualities to them.

GOSE - FOR SALTY TYPES

Goses are rapidly growing in popularity. These refreshing, slightly salty beers make great cocktail mixers, Micheladas, and are crisp and refreshing on their own. Goses are often made with a mixture of wheat and malted barley, with the addition of coriander and salt. They are typically lighter and lower in alcohol then their other counterparts.

AMERICAN STYLE SOURS - FOR REBELS

American-style sours are all about experimentation. With these types of Sour Ales, brewers age their beers in wine and spirits barrels, blend batches, and experiment with different types of bacteria. Basically they are the equivalent of the Wild West in terms of Sours.

BERLINER WEISSE - FOR HEFE FANS WHO WANT TO TRY SOMETHING TART

The Berliner Weisse is a Sour Wheat Ale that originated in Germany - in Berlin, duh - and has a mash bill that’s usually a mixture of wheat and barley. Lactobacillus acid is often during the brewing process, and the resulting beer is a low alcohol, refreshing and very tart beer - perfect for your day drinking needs.

PICK OF THE WEEK: FIRESTONE WALKER SOUR OPAL @ FIRESTONE WALKER BREWING COMPANY

Firestone Walker’s Sour Program is one of my favorites, and if you ever find yourself in the Central Coast, be sure to check out their taprooms in Paso Robles. In addition to brewing regular beers, Firestone Walker has a Barrel Works Program, where they craft American Wild Ales. The Sour Opal is just exactly that.

Firestone Walker’s Sour Opal was aged in a mixture of French and American Oak prior to being aged with other Wild Ales of different ages. This is a process you often hear about when brewers make a style of beer called a Lambic, which we will dive into in a couple of weeks.

The Sour Opal is admittedly hard to find, but it’s well worth the hunt. There are loads of apricot vibes to this beer, and if you’re a fan of high acid white wines you’ll fall hard for this brew. On a scale of one to “I’ve-put-five-Warheads-in-my-mouth” this beer is definitely on the Warhead end of the spectrum. In short - it’s sour. But if you’re like me, and you love lemons and funky ciders - the Sour Opal is where it’s at.

THE QUICK SIP ON SOURS - A WINE LOVER'S BEST FRIEND