The Bruery. Flemish red . Flanders reds are one of the most storied beers in the brewing world, let alone sours. The Lost Abbey. Geuze lambic. The lambic category is an entire lesson in beer in and of itself. New Belgium Brewing. Oud Bruin. Andy Kryza/Thrillist. Gose . Evil Twin Brewing. Berliner Weisse.
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose.
And though it is safe to drink , sour beer is tart and tangy as a result of bacterial contamination. During this special secondary form of fermentation, the bacteria feast and produce lactic and acetic acids. The resulting flavors from these acids can make a beer funky, sour , tart or terrible.
When added to beer it gives it a probiotic boost and a tart and funky flavor. Adding more probiotic-rich foods and beverages can have huge benefits on gut health. One word of warning: sour beer may contain beneficial bacteria, but it’s still beer , so drink responsibly.
Why are sour beers so expensive ? Instead of traditional ale and lager yeast strains, souring “agents,” bacteria like Lactobacillus and Pediococcus as well as the funky, non-spore forming yeast Brettanomyces, handle fermentation. The drawback of this method is that it produces a less complex beer .
So a sour beer might have fewer calories than another beer style, but only if it has less sugar . And many of today’s sours — which are loaded with everything from fruit purée to unfermentable milk sugars — are filled with sugar .
First, let’s get the proper pronunciation out of the way. The name of the beer style Gose is German and is pronounced much the same way as the name Rosa, with emphasis on the “o”; and the “e” making an “Uh” sound; like so “Goes-uh.”
Gose . Not to be confused with gueze, gose is a traditional German-style unfiltered sour wheat beer that’s currently enjoying renewed interest among American craft brewers. Traditional gose is spontaneously fermented; however, top-fermenting ale yeast can be pitched for primary fermentation.
The primary bacteria strains responsible for making sour beers sour lies with Lactobacillus and Pediococcus. Like yeast, the bacteria consume the available food and produce acid as a byproduct. Both produce lactic acid, a bright lemony-tart character found in yogurt or Berliner Weisse.
Drinking beer past the expiration date is not ideal, but in the event that you drink a “rotten beer ”, just know that drinking a bad beer probably won’t make you sick and it won’t kill you . At the most, you can expect a bit of a stomach ache and a slight feeling of disappointment and disgust.
But if your beer has picked up an infection , you will definitely know it — it will smell awful, look slimy, taste disgusting, or all three. Use your common sense here: If it doesn’t taste good, don’t drink it! (And if it does taste good, then there’s no need to worry.
The soft flavor of peach found such a large following that the brewery decided to make the sour beer — typically seen as a summer drink — all year round.
The most likely way beer contributes to belly fat is through the excess calories it adds to your diet. Other types of alcohol like spirits and wine have fewer calories per standard drink than beer . This means they may be less likely to cause weight gain and belly fat .
It would stand to reason that sour beers would be lower on carbs since a lot of the sugars leftover from primary fermentation are eaten up by the sour bugs. If you want low carb, switch to rye session ales fermented with a yeast that likes to go dry. Lots of flavor, low alcohol/carb count.