Sour beer hits the NYTimes
Sour Beer Is Risky Business, Starting With the Name
A pretty good article that includes some things I didn't know. For example, Allagash (a brewer in Portland, Maine) is also experimenting with exposing its wort to wild yeasts and bacteria. Three of the brewers they talked to for the article made beers that I wrote about recently: Vinnie Cilurzo of Russian River Brewing, Peter Bouckaert of New Belgium Brewing, and Ron Gansberg of Cascade Brewing. It was also interesting to me that the Great American Beer Festival first started judging sours in 2002 and now judges them in four categories: Belgian-style lambic or sour ale, American-style sour ale, German-style sour ale, and wood- and barrel-aged sour beer. Wonder what is considered American-style?
A pretty good article that includes some things I didn't know. For example, Allagash (a brewer in Portland, Maine) is also experimenting with exposing its wort to wild yeasts and bacteria. Three of the brewers they talked to for the article made beers that I wrote about recently: Vinnie Cilurzo of Russian River Brewing, Peter Bouckaert of New Belgium Brewing, and Ron Gansberg of Cascade Brewing. It was also interesting to me that the Great American Beer Festival first started judging sours in 2002 and now judges them in four categories: Belgian-style lambic or sour ale, American-style sour ale, German-style sour ale, and wood- and barrel-aged sour beer. Wonder what is considered American-style?