Sour Beers

The world of sour beer is growing in popularity, these tart, complex and often fruity beers offer the drinker so much more than just hops and malt. Think of them like dry wine, in the way they pair very well with food.

There are two main ways of producing sour beers, the first and quickest is in the form of a kettle sour, where the beer soured using the addition of souring bacteria, like lactobacillus. The second is wild, or spontaneous fermentation which often occurs in old wine barrels. Kettle sours are often lighter and more one-dimensional, but much cheaper to produce, whilst barrel- aged sours are much more complex, but can take over 18 months to produce and therefore are much more expensive.

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