Too Tart to Handle? Why Sour Beers Deserve a Second Sip

Not long ago, even the most devoted craft beer fans rarely encountered sour beers. First-timers often have mixed reactions—some enjoy the tang, but many are baffled by the acidity. Adding to the confusion, many assume sour beers are a modern gimmick. In reality, beer that doesn’t turn sour with age is a relatively new development, thanks to single-strain yeast, which brought consistency but stripped away the layered complexity of mixed fermentations.

The microbes responsible for today’s sour beers have always been around, thriving on barley, fruit, and vegetables. Historically, most beers had at least a hint of sourness, and some regions even specialized in it—like Belgian lambics, first documented in 1794 as Allambique. While Belgium remains the sour beer capital, similar styles have existed worldwide for centuries. So, if a sour brew makes you pucker, remember—it’s tradition, not trend.

A Quick Tour of Classic Sour Beers

Most of our favorite craft beers—whether hoppy IPAs or crisp Pilsners—owe their consistency to single-strain yeasts. These domesticated yeasts give brewers control over flavor and fermentation, but they’re not the only way to brew something delicious and complex. In fact, before modern brewing science, beer was anything but predictable.

Medieval European brewers relied on spontaneous fermentation, where wild yeast and bacteria in the air worked their magic on wort. The local microbial mix shaped the flavor, leading to various naturally soured beers that eventually became beloved regional styles. Once the yeast was formally discovered in the 19th century, most commercial brewers opted for precision and control, while a handful of traditionalists kept things wild with open fermentation.

Today, sour beers come in all shapes and flavors, from subtle tang to full-on mouth-puckering tartness. Let’s briefly tour the most common styles and what makes them unique!

Lambic

The wild child of Belgian brewing! This spontaneously fermented beer can only be made in Pajottenland, Belgium. The wort is left to cool in a koelschip (a large, shallow vessel) before maturing in barrels. Some lambics are blended to create Gueuze, while others get a fruity twist—like Kriek, which is fermented with cherries.

Flanders Red Ale

Think of this as the wine of beers. Brewed in West Flanders, Belgium, it gets its signature tartness from a mix of brewer’s yeast and Lactobacillus. Aged in oak barrels and later blended with younger beer, it develops a rich, complex flavor. The name? This is a nod to both the region and the red-hued malt used in brewing.

Gose

A German oddball with a salty side. Originally from Goslar, this sour beer is made tart by Lactobacillus and spiced with coriander and salt. It is a genuinely unique sip that balances tangy and savory flavors.

Berliner Weisse

Once Berlin’s go-to drink, this light, sour wheat beer typically clocks in at a low 3% ABV. Traditionally, Berliners would mellow its sharpness with a shot of flavored syrup—because why not sweeten the deal?

Ready to give these sours a try? Your taste buds might thank you. Or at least, they’ll be in for an adventure!

Meet the Microbes: The Funky Fermenters of Sour Beer

While Saccharomyces is the workhorse behind clean beers, sour brews get their magic from a wilder trio—Brettanomyces, Lactobacillus, and Pediococcus. These guys bring the funk, the tang, and the unpredictability that make sour beers so unique. Let’s break it down:

Lactobacillus: The Speedy Sourer

Think of Lactobacillus as the primary engine of sour beer. It produces lactic acid quickly, delivering that signature soft, tangy flavor found in Berliner Weisse and Gose. It’s a bit fussy about temperature (thriving between 30-49°C) and doesn’t play well with hops—too much bitterness (even as little as 8 IBU) can shut it down. Some strains also release carbon dioxide and ethanol, while others focus purely on lactic acid.

Pediococcus: The Slow but Sharp One

Pediococcus works at its own pace, taking months to sour a beer fully. Unlike Lactobacillus, it can handle hops and acids like a champ, pushing pH levels as low as 3.0 for an even sharper, more intense tartness. However, it comes with a catch—it can also produce diacetyl (which gives off a buttery flavor) and, in some cases, turn beer into a thick, ropey mess. Risky? Sure. But when done right, it adds serious depth.

Brettanomyces: The Funky Wildcard

Unlike the others, Brettanomyces isn’t a bacteria—it’s a wild yeast that thrives on a wide range of sugars, including dextrins that typical brewing yeasts ignore. While it doesn’t create acidity on its own, it works in harmony with bacteria to enhance complexity. Depending on the strain, Brett can bring earthy, leathery, and woody notes (B. bruxellensis) or lighter, fruity, pineapple-like esters (B. claussenii).

Together, these microbes create the bold, unpredictable flavors that make sour beers such a wild ride.

Sour Beer Starter Pack: Three to Try

If you’re ready to dip your toes into the world of sour beers, here are three standout options that showcase just how diverse (and delicious) these brews can be.

Oak Aged Berliner Weisse – Jackie O’s Brewery (Sour – Berliner Weisse)

Light, crisp, and refreshingly tart, this oak-aged Berliner Weisse brings subtle lemon notes, a touch of earthy hops, and just a whisper of funk from Brettanomyces. The carbonation is soft, the acidity is gentle, and the sip finishes with a delicate citrusy zing. If you’re looking for an easy-drinking, slightly funky introduction to sours, this one’s a great pick.

CRU 55 – Jester King Brewery (Sour – Flanders Red Ale)

Aged for five years (three in barrels, two in bottles), CRU 55 is a complex, refined take on the classic Flanders Red. Expect deep, aged cherry notes, red grape tartness, hints of balsamic, and a touch of smokiness. The body is smooth and moderately full, with a soft fizz leading to a dry, slightly chewy finish. If you like your sours with depth and character, this one won’t disappoint.

Bianca Blueberry Space Jam Lassi Gose – Omnipollo (Sour-Fruited Gose)

If you prefer your sours on the fruit-forward side, this is pure blueberry bliss. Packed with thousands of blueberries per can, it pours a striking dark purple with a thick pink head. The aroma is bursting with berries, vanilla, and a touch of lemony tartness. The flavor? A rich, jammy mix of blueberries, fruit yogurt, vanilla, and lactose, with a smooth, full mouthfeel and a slightly sweet, milky finish. Think of it as a dessert disguised as a beer.

From light and crisp to deep and complex, there’s a sour beer out there for everyone—so grab a glass and start exploring!