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Beer Styles

More Resources: Tasting Sheet Study Guide

American Sour

The acidity present in these beers 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

Food Pairings

  • Varies
  • Strongly Flavored Cheeses
  • Creamy Desserts with Fruit

Glassware & Serving Temperature

Goblet
40-50 °F

Commercial Examples

Commercial Examples

Appearance

Color

Any range of color, and may take on the color of other ingredients

Clarity

Varies

Carbonation (Visual)

Varies

Flavor/Aroma

Alcohol

Varies

Hop

Hop aroma, flavor and bitterness are evident over a full range from low to high

Malt

In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present

Esters

Moderate to intense, yet balanced, fruity ester aromas are evident

Phenols

Can be present.

Fermentation By-Products

Bacteria- and yeast-induced haze are acceptable at any temperature

Sensations

Body

Varies

Carbonation

Low to High

Finish Length

Varies

Attenuation

Varies

Ingredients

Hops

Varies

Malt

Varies

Water

Varies

Yeast

Ale, Brettanomyces possible

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