From easy-drinking lagers and pilsners to ales and porters with intense flavors, there’s a type of beer for everyone. And since patio beer season is almost here, today’s article explores a summer favorite across Cincinnati breweries: craft sour beer.

You’ve probably tried one before, but have you ever wondered how they’re made and where the sour taste and tart flavor come from? This guide will teach you everything about the wonderful world of sours, from fermentation and flavor profiles to popular varieties.

The Fermentation Process and Sour Flavor Profile

Sours are intentionally brewed to have a zesty, tart, or sour taste. Brewing sour beer is a careful, controlled process, resulting in a flavor that ranges from subtly tangy to assertively acidic.

Wild Yeast

A key difference between sours and other beers is the type of yeast used during fermentation. Whereas most beers require the more stable Saccharomyces, sour beers need wild bacteria and yeast varieties.

One example is Brettanomyces, or Brett for short. Like isoamyl acetate, Brett can be a spoiling agent in wine and many craft beers, but the wild yeast strains and the acid-producing bacteria they create are vital for sour beer. 

Oak Barrels

It’s also critical to use oak barrels that allow colonies of microorganisms with difficult-to-pronounce names, such as Lactobacillus and Pediococcus, to live and thrive in the brew. As these tiny creatures eat the sugars in the unfermented beer, they create lactic acid, leading to sour beer’s distinct flavor.

How To Brew Sour Beer

1. Spontaneous fermentation. Humans were fermenting beer long before they knew what yeast or bacteria was. Spontaneous fermentation exposes brew to wild bacteria, yeasts, and microflora in the air, naturally fermenting it over time and resulting in the most complex flavors.
    
2. Mixed-culture fermentation. Sometimes called the traditional method, this is the most common technique for brewing high-quality sour beers. Brewers introduce live bacteria and souring microorganisms into the brew early in the fermentation cycle, slowly adding tartness over months.  
    
3. Kettle souring. This technique uses the same souring bacteria as the traditional method. Only the bacteria are introduced to the wort (the ‘tea’ that eventually becomes beer) before fermentation starts. This allows for a controlled souring process that is much faster than spontaneous or mixed-culture fermentation.

Popular Types of Sour Beers in Cincinnati

Now that you know what they are, let’s look at some popular sour beer types you’d find at a Cincinnati brewery. 

Berliner Weisse

This classic German sour beer from Berlin is clean, crisp, and refreshing. Since it’s an unfiltered wheat beer, Berliner Weisse is usually pale and cloudy, mildly tart, with a fruity character and dry finish. 

The high carbonation, low alcohol by volume (ABV), and distinct lack of bitterness contribute to the high refreshment factor. Berliner Weisse is made using the kettle-sour technique and is usually served with fruit syrup, making cheesecake and raspberries excellent food pairings. In Cincinnati, you might find variations infused with fruit for additional flavor.

Gose

Also a German-style sour, Gose (not to be confused with Gueuze!) is another unfiltered wheat beer that’s lightly tart and lemony, with a pinch of salt and coriander. Like its cousin from Berlin, Gose sours have a pale, cloudy complexion and low ABV, making them easy-drinking beers.  

Traditionally, brewers used spontaneous fermentation for Gose, but modern operations use a hybrid method, where some fermenting yeast is used to get things started. Since Gose is another light option, it pairs perfectly with watermelon salad or Greek yogurt lemon moose. 

Lambic Style Ales

Nothing quite epitomizes Belgian sour beers like the Lambic style, whose origins date back to the 13th century. Brewers use spontaneous fermentation for this iconic sour, which leads to a spectrum of flavors, from dry and tart to sweet and fruity.

Lambics also serve as base beers, meaning you can mix old and young ones to create related sours, such as Gueuze. They’re also perfect for anyone who prefers distinct fruit tones for a delicious fruit sour beer. 

The range of flavors makes Belgian Lambics incredibly versatile when it comes to food pairing, and they go just as well with shellfish and ceviche as they do with creme caramel and chocolate cake.

Flanders Red Ale

A deep, distinctive red hue and tremendous flavor complexity are two qualities that distinguish Flanders Red from other Belgian sours. Developed in West Flanders, made with specialty malts, and matured for over a year in oak barrels, Flanders Red is full of fruity esters that remind you of raisins, cherries, and stone fruit. The acetic acid in the beer also strikes a quality close to balsamic or red wine. 

Typically, older batches of Flanders Red are mixed with younger beer to balance the flavor and acidity. Pair a pint with a hearty beef carbonnade and marvel at how the fruity undertones complement the classic meal.

Flemish Brown

Flemish brown is a variant of Belgian sour originating in Flanders but in the East instead of the West. The brew typically stays in oak barrels for two years, hence the nickname Oud Bruin (old brown). 

The long maturation process helps develop a rich, malty character balanced with a notable tartness that harmonizes with fruity esters. Try a pint with Mimolette cheese or pumpkin pie to bring out the flavor profile of this Belgian classic.

Kettle-Soured Beers

Finally, since the kettle-soured technique produces a high yield in a fraction of the time, it represents a modern approach to sour beer brewing. Many commercial brands use this method since it allows quicker production and more control over the souring process.

Known for their bright, clean sourness and often lower ABV, kettle-soured beers are growing in popularity in Cincinnati and Milford’s craft beer circles.

Enjoy the Best Locally Brewed Beer Styles in Milford

If you love sour beer, you’re probably looking forward to a cold pint on a hot day. And with summer just around the corner, Little Miami Brewing Company is gearing up for a season of brewing sour beers guaranteed to thrill your taste buds. 

But if sours aren’t your thing, you’re in luck! Between our pizza kitchen, taco trailer, and selection of delicious craft beers, your favorite Milford brewery has you covered. 

Join us on the banks of Little Miami River at the  Route 50 Main Street Bridge for a pint — the premier craft beer Cincinnati location. You can also reach out to ask about reservations, upcoming seasonal offerings, or if you just want to talk craft beer!