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Tag: Sour Beer

Craft Beer Reviews

SeaQuench Ale

Gose  •  Dogfish Head Craft Brewery

SeaQuench Ale is a German-style Gose by Dogfish Head Craft Brewery that blends tart lime juice, sea salt, pepper, and coriander in a wheat base. Read More

Craft Beer Reviews

Sea Rose

American Wheat Ale  •  Ballast Point Brewing Company

Sea Rose is an American Wheat Ale brewed by Ballast Point Brewing Company and blends puckering cherry and pomegranate with a honey wheat base. Read More


Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling. The Lambic has less complexity and carbonation than the Gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated. Read More

Oud Bruin

The Oud Bruin is a malty, fruity, aged, somewhat sour Belgian-style brown ale that has a complex combination of fruity esters and rich malt character. Read More

Flanders Red Ale

The Flanders Red Ale originated in West Flanders, notably produced by the Rodenbach brewery in 1820. The beer is aged for two years in oak barrels containing the bacteria needed to sour. Its color ranges from burgundy to a reddish brown with good clarity. Fruity palate and aroma consist of plum, orange, black cherry, and red currant. Light sweetness of chocolate and/or vanilla is sometimes present. Low to none hop bitterness. Its sourness ranges from mild to intense. Comparatively, the style is less malty than an Oud Bruin with a greater presence of tart fruit. Read More


The Gose (pronounced GOH-zeh) style originated during the Middle Ages in the town of Goslar. Production declined following the Second World War but has been revived during the modern craft beer era. Its appearance is hazy with a medium gold color. Puffy white head with excellent retention. Visibly effervescent. Being dry and salty lends a mouthwatering quality. Its aroma and palate have a light sourness with noticeable amounts of salt and coriander. Bitterness is all but absent with no hop flavor. Its saltiness should be used with restraint. And its sourness shouldn’t be as intense as found in a Berliner Weisse or a Gueuze. Read More

American Wild Ale

The American Wild Ale isn’t necessarily spontaneously-fermented but indicates that it’s influenced by microbes other than traditional brewer’s yeasts. Read More

Berliner Weisse

In 1809, Napoleon’s troops described the Berliner Weisse as the “Champagne of the North”. Today, some call it the most refreshing beer in the world. It’s light, crisp, highly carbonated with a juicy acidity. Dry finish. Pale straw color with varying clarity. Large head has little retention. Sharp and clean lactic sour aroma and flavor. Lemon citrus and apple are commonly used but modern craft versions use a wide variety of fruits. Mild doughy bread or wheat grain base. Low alcohol is undetectable. Read More