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Wild yeasts used in the production of sour or tart-tasting beers are known as "wild yeasts" in beer. Sour beer or sour ale yeast strains are frequently unpredictable. Because the various types of local wild yeasts play a role in their flavour, sour beverages are frequently region-specific. There may be a strong presence of the sour beer's tangy overtones, but there are also the typical malt and hop characteristics. This type of beer is frequently aged in barrels.
Traditional brewing techniques have their roots in antiquity, and many of the first types of fermentation most likely included some sour flavour. Belgian beer was the first to intentionally sour. Early Belgian sour beer variants like lambics and Flanders red ales have been produced consistently for centuries. As sour beers gain appeal among craft beer enthusiasts, microbreweries all over the world are experimenting with this difficult but rewarding style of beer.
Flavour profile
It goes without saying that sourness, which can range from a moderate, citrusy tang to a mouth-puckering blast of acidity, is key to the flavour profile of sour beer. Strong fruit flavours are frequently seen in sour beers. The flavour characteristics of wild-fermented varietals are surprisingly rich, combining earthy undertones, flowery notes, juicy sweetness, and bracing funkiness.
Food pairings
If there is one type of beer you must serve at the dinner table, it is sour. Its tangy taste and refreshing qualities make it a very adaptable beer for almost any meal. The finest matches often involve summer cuisines like BBQ, fish with bold seasonings, and seafood. These beers are particularly great with hot foods like Indian curries since they provide a cooling break from the heat. On the other hand, they're also ideal beers for substantial stews and flavorful meat dishes that need a thirst-quenching contrast in between bites during the winter.
Serving instructions
Between 45 and 50 degrees, Fahrenheit is the ideal serving range for sour beers. The coffee is more enjoyable to drink because the mild chill softens some of the more piercing acidic flavours. Since the design of the stemmed tulip glass improves the aroma of sour drinks, it is a favourite for presenting them. Some drinkers use a large fluted glass and enjoy their gose chilled in the refrigerator. When pouring sour beers, tip the glass and slowly raise it to the upright position as the glass fills.
