The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.
Category: Wild/Sour Beers
- Strongly Flavored Cheeses
- Creamy Desserts with Fruit
Any range of color, and may take on the color of other ingredients
Hop aroma, flavor and bitterness are evident over a full range from low to high
In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present
Moderate to intense, yet balanced, fruity ester aromas are evident
Can be present.
Bacteria- and yeast-induced haze are acceptable at any temperature
Low to High
Ale, Brettanomyces possible