Show notes
American-Style Sour Ale
2 Sub-Categories
1) American- Style Sour Ale
-It’s all about the yeast and bacteria used in the beer
-Sometimes Belgian influenced, American Style Sour Ales are beers that are introduced to "wild" yeast or bacteria, such as Brettanomyces or Lactobacillus. This introduction may occur from oak barrels that have been previously inoculated, pitching into the beer, or gained from various "sour mash" techniques. Regardless of the method, these yeast and/or bacteria leave a mark that should be noticeable to strong, and often contribute a sour and/or funky, wild note. Mixed-fermentation examples will display a range of aromatics, rather than a single dominant character.
-Color: Pale to black depending on underlying beer style.
-Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
-Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
-Hop Aroma and Flavor and Bitterness Low to high
-Body: Low to high
-ABV: Varies with style
-Glassware: Tulip glass
2) Fruited American-Style Sour Ale
-Fruited versions of the American-Style Sour Ale will exhibit fruitiness in harmony with malt, hop, acidity and other characteristics of fermentation. Moderate to intense, yet balanced, fruity-estery aromas and flavors are evident.
-Color: Pale to black depending on underlying beer style. These beers may take on the color of added fruit(s)
-Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
-Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
-Hop Aroma and Flavor and Bitterness Low to high
-Body: Low to high
-ABV: Varies with style
-Glassware: Tulip glass
Examples (courtesy of Beer Advocate)
(https://www.beeradvocate.com)
Supplication | Russian River Brewing Company (7% ABV)
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Le Terroir | New Belgium Brewing (7.5% ABV)
A sour beer barrel-aged for two years and then dry-hopped with Amarillo and Cascade hops for 8 days.
Subscribe to Craft Beer Storm Podcast iTunes:
https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2
Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH
Michael Potorti
Founder/Brewer
Host of "Craft Beer Storm" Podcast
michael@craftbeerstorm.com
michael@bearairishbrew.com
*** Come visit our brewery for some delicious local craft brew! ***
Beara Brewing Co.
2800 Lafayette Road
Portsmouth, NH 03801
Tel. (857) 342-3272
www.bearairishbrew.com
Like us on
Instagram: https://www.instagram.com/bearairishbrew/?hl=en
Facebook: https://www.facebook.com/BearaIrishBrewingCo
Twitter:
2 Sub-Categories
1) American- Style Sour Ale
-It’s all about the yeast and bacteria used in the beer
-Sometimes Belgian influenced, American Style Sour Ales are beers that are introduced to "wild" yeast or bacteria, such as Brettanomyces or Lactobacillus. This introduction may occur from oak barrels that have been previously inoculated, pitching into the beer, or gained from various "sour mash" techniques. Regardless of the method, these yeast and/or bacteria leave a mark that should be noticeable to strong, and often contribute a sour and/or funky, wild note. Mixed-fermentation examples will display a range of aromatics, rather than a single dominant character.
-Color: Pale to black depending on underlying beer style.
-Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
-Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
-Hop Aroma and Flavor and Bitterness Low to high
-Body: Low to high
-ABV: Varies with style
-Glassware: Tulip glass
2) Fruited American-Style Sour Ale
-Fruited versions of the American-Style Sour Ale will exhibit fruitiness in harmony with malt, hop, acidity and other characteristics of fermentation. Moderate to intense, yet balanced, fruity-estery aromas and flavors are evident.
-Color: Pale to black depending on underlying beer style. These beers may take on the color of added fruit(s)
-Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
-Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
-Hop Aroma and Flavor and Bitterness Low to high
-Body: Low to high
-ABV: Varies with style
-Glassware: Tulip glass
Examples (courtesy of Beer Advocate)
(https://www.beeradvocate.com)
Supplication | Russian River Brewing Company (7% ABV)
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Le Terroir | New Belgium Brewing (7.5% ABV)
A sour beer barrel-aged for two years and then dry-hopped with Amarillo and Cascade hops for 8 days.
Subscribe to Craft Beer Storm Podcast iTunes:
https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2
Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH
Michael Potorti
Founder/Brewer
Host of "Craft Beer Storm" Podcast
michael@craftbeerstorm.com
michael@bearairishbrew.com
*** Come visit our brewery for some delicious local craft brew! ***
Beara Brewing Co.
2800 Lafayette Road
Portsmouth, NH 03801
Tel. (857) 342-3272
www.bearairishbrew.com
Like us on
Instagram: https://www.instagram.com/bearairishbrew/?hl=en
Facebook: https://www.facebook.com/BearaIrishBrewingCo
Twitter:
