Sour What? The Rise of Sour Beer

What We Recently Learned About Beer – Saturday School Session 5

The sour flavor is our taste sense that perceives acidity.  While a sought after flavor in wines (though for different reasons and achieved by different means) such acidity/sourness in most contemporary styles of beer is avoided as it often indicates that something is wrong with the beer.  But many old world beer styles, (Germany’s Berliner Weisse and Belgian’s Oud Bruin, Flanders Red, and Lambics), which intentionally portray sour notes, are being brought back with growing popularity and quite a bit of innovation by new world brewers. Continue reading

Who’s Brett? The Phenom of Brettanomyces

What We Recently Learned About Beer – Saturday School Session 4

The yeast Brettanomyces is nothing new, not to brewers or winemakers anyway.  Yet recently, people are asking, “hey, have you had that Brett beer yet?”  So don’t be fooled, their not talking about some now famous brewer named Brett. Their speaking of an illusive beer fermented with only Brettanomyces. Continue reading