Pucker Up for Sour Season!
Sour beers are gaining popularity day by day. Not to mention, the weather’s getting warmer, so it’s all the more reason to enjoy a tangy but refreshing specialty brew. To fully appreciate the power of the sour, it’s important to learn the history behind this beer style. So, we sat down with Sean Hale, beer boss of Barrel Republic and had a quick chat about the history and complex process behind this beer trend.
Did you know this particular beer style originated in Belgium?
The brewing process prior to fermentation is not much different than other beer styles. However, during the fermentation period, brewers would allow wild yeast and bacteria to enter the wart during the fermentation period. It’s the wild yeast and bacteria that bring out the sour, funky, tart, unique characteristics and flavors of sour beers. Some of the most famous and popular sour beers undergo a long barrel-aging process. Partly because these yeasts take time to develop their flavors. Many traditional sour beers are also blended by brewers who blend different barrels to achieve their desired flavor.
Typically, brettanomyces is the wild yeast that’s used in the sour fermentation process. The common bacteria that’s coupled with the yeast are lactobacillus and pediococcus. But brewers have to be very careful -these yeasts and bacterias could infect and ruin typical beers. So, the brewers have to do everything in their power to clean and sanitize their brew houses to avoid contact with them.
However, Belgian sour produces traditionally would intentionally leave their brew houses “dirty.” What does that mean? These brewers will intentionally leave dust and cobwebs around open vats with fermenting beer under roofs with holes in them. It may sound unsanitary, but this allows the yeast and bacteria that is natural to their climate get into the beer and create an even more unique flavor. Brewers elsewhere in the world will try emulate these sorts of conditions in their own controlled environments.
Is it true that sour beers known as Kettle Sours are much simpler and cheaper to produce?
These types of sours may be a little more common, being as they do not involve a long barrel-aging process.The brewers introduce lactobacillus during the kettle stage of the brew process, hence the name. The growing use of this technique among brewers has led to sour beers becoming more widely available and affordable.
But what is it about this tangy take on our favorite beverage? Why do we love it so much?
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The growing appreciation for the brewing process increases our love for this tangy beer style. Additionally, the unique aroma and flavor also elevates their level of interest. Those who understand and appreciate the process love to enjoy the finer nuances and tasting notes of these beers. Many producers also love to use fruits and other ingredients that add another dimension of flavor.
Many of these beers are on the lighter end – meaning it’s perfect for hot days. So get ready to pucker up for sour season! Just keep in mind that these beers are not for the faint of tart!
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