Sour

Belgian Sour Ales can be Red or Brown and are typically fermented with naturally occurring yeasts, then barrel-aged a year or more to allow them time to develop the complex, acidic, tart and sour flavor characteristic of the style. Often a matured Sour is mixed with a younger counterpart to balance the flavor before bottling. ABV varies widely but usually starts in the 4.5% range.

Tradition: Before mid-19th century advances in refrigeration, almost all beer was, to some degree, sour due to natural fermentation and aging, resulting in tart and funky flavors and aromas. Belgian Sour Ales offer a delicious window into this past as today's brewers of traditional sour ales still rely on patient aging and careful blending for complexity and balance.

Taste: Belgian Sour Ales can be Red or Brown and are typically brewed then barrel-aged a year or more to allow them time to develop the complex, acidic, tart and sour flavor characteristic of the style. Often a matured Sour is mixed with a younger counterpart to balance the flavor before bottling. ABV varies widely but usually ranges from 5% to 8%.