Smoke upfront with a tart, citrusy and herbaceous finish. And on top of that a slight tingling and warming chilli heat. We wanted to create somethi...View full details
- Abbey Tripel
- Barrel Aged
- Belgian Ale
- Berliner Weisse
- Best Seller
- Brett IPA
- Crooked Stave
- Flanders Brown Ale
- Flanders Red Ale
- Four Pillars
- Fruit Beer
- Gift Pack
- Grand Cru
- Lambic - Fruit
- Lambic Style - Fruit
- Moon Dog
- New Release
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- RateBeer: 100/100
- RateBeer: 99/100
- Sour Ale
- Sour Blonde
- Sour Brown Ale
- Sour Dark Ale
- Sour IPA
- Sour Pale Ale
- Sour Red Ale
- Sour Red/Brown
- Sour Wheat Beer
- Table Beer
- Wild Ale
Sour has an intentionally acidic, tart or sour taste. The most common sour beer styles are Belgian: lambics, gueuze and Flanders red ale.
At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a Koelschip open to the outside air – an unpredictable process that many modern brewers avoid.
The most common agents used to intentionally sour beer are Lactobacillus, Brettanomyces and Pediococcus. Another method for achieving a tart flavor is adding fruit during the aging process to spur a secondary fermentation or contribute microbes present on the fruit's skin.
Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.
Berliner Weisse style ale brewed with two strains of Lactobacillus using traditional German kettle fermentation, and then a special ale yeast for s...View full details
It's a sign of where we've come to that release notes from breweries can include phrases such as "approx 2 passionfruit per can" and it seems perfe...View full details
Rosie’s headed out to the farm to some super ripe raspberries to add to her Berliner Weisse Sour Ale. Tart and dry on the palate but with an explos...View full details
Dark Horse Reserva is a hybrid dark sour ale, somewhere between a Dirty Horse and an Earthmonk. Spontaneously fermented and aged for 4 years on som...View full details
Lactic acid dominates the first taste. After recovering from the sourness you discover aromas of green apple, wood, bread and red fruit. The sourne...View full details
This is the ultimate Beer Geek pack which includes 6 x 750ml bottles of world class sours from some of the best wild ale producers in the world. ...View full details
Sour ale aged with cherries, raspberries and blackberries
Wild Ale Fermented in Oak on Second-Use Raspberries and Blueberries Primary fermented with our mixed culture of wild yeast, Sour Rosé undergoes fer...View full details
Wild Ale Aged on Oak with Raspberries
Wild Ale Aged on Oak with Colorado Peaches
Provision sour ale aged in oak barrels with Colorado Montmorency cherries.
Provision Sour Ale aged in oak barrels with Washington Raspberries.
Provision Sour Ale aged in oak barrels with Colorado Palisade Peaches & Cherry skins.
Surreal spontaneous sour ale aged in oak barrels Spontaneously fermented in oak barrels, L'Brett d'Or's fermentation is kicked off with the help ...View full details
Mixed fermentation belgian-style dark ale aged in oak barrels with raspberries.
Grape from Jamsheed Wines, Yarra Valley. Mixed fermentation blonde sour, re-fermented on fresh 2018 riesling grape skins
Grapes sourced from Hanging Rock Winery, Macedon, VIC. Mixed fermentation blonde sour. Refermented on fresh 2018 Gewurztraminer grape skins.
Grapes sourced from Quealy Wines, Mornington Peninsula, VIC. Mixed fermentation blonde sour, refermented on fresh 2018 Muscat grape skins.
9 months fermented and aged in PX Cherry and Chardonnay barrels. Blended and bottle conditioned. Fermented with peaches.
9 months fermented and aged in PX Cherry and Chardonnay barrels. Blended and bottle conditioned.
Dolly Aldrin is our take on a traditional German style sour wheat ale, where low alcohol, tartness, and fruit combine to create the ultimate summer...View full details
Lambic-Style ale with Raspberries.
Belgian Wild Ale brewed with Oranges & Passionfruit, aged in Chardonnay barrels
Mikkeller Oude Geuze Boon Lambic is a modern take on lambic in the newest collaboration between Boon and Mikkeller. Blending lambic aged in oak foe...View full details
Prairie-Vous Francais is a celebration of simple elegance. This farmhouse ale is brewed to be refreshing. We use barley, oats, and wheat to build a...View full details
A gose made with Australian Watermelons.
This sour beer is inspired by the Santa Clara Valley’s agricultural roots, before it was known as Silicon Valley, it was called “The Valley of the ...View full details
Berliner Weisse aged in red wine barrels.
SOUR BLONDE ALE AGED IN OAK BARRELS WITH NECTARINES, PEACHES & SPICES Nectarine Cobbler is our version of dessert in a glass. We started with y...View full details
Dry-hopped sour Farmhouse Ale aged in oak barrels with peaches and spices.
Traditionally brewed Gose with rose hips and raspberries.
Berliner Weisse aged in white wine barrels.
Gose brewed with fresh Yuzu juice.
For this collaboration with Four Pillars Distillery we created a light and vibrant wheaty ale infused with gin botanicals. Soured and salted in the...View full details
Assembly of young, half-old and old lambs, brewed by 3 fountains. Hundreds of hundreds of course, authentic, spontaneous and somewhat stubborn,...View full details