Sours are quickly becoming the funky gateway into the world of craft beer (via Washington Post)
Tart and experimental styles are suddenly everywhere, turning non-beer drinkers into sour lovers.
To a mainstream beer drinker, the list of featured beers at a recent Washington-area festival might sound like a truly weird beer geek’s Christmas list: a crisp, briny gose that gets its flavor from local oyster liquor — the liquid you slurp from the half shell — and is fermented with yeast cultured from the shells of oysters; tart Berliner weisse-style beers brewed with blood orange, mango and passion fruit, or a mix of cucumber and mint, that taste more like juice bar treats; and a sour Belgian-style brown ale with half the spices in your local supermarket, including star anise, ginger and grains of paradise.
Yet hundreds of people paid $60 to $75 each to wander around the Make It Funky Festival, an annual festival at Denizens’ Silver Spring brewery and beer garden, on Sept. 30, sampling almost 100 wild-fermented and sour beers from 36 breweries, including Free Will’s 2014 Kriek Sour, a wild ale with notes of sour cherry pie, and Allagash’s Hive 56, which spends 18 months in large oak vessels called foeders with Brettanomyces yeast and the brewery’s own honey, and tastes of fig, strawberry and a hint of vinegar.
Read more: Washington Post