Sour Beer? It’s becoming a thing…

After you’ve cooled your Summer heat with Hefeweizen and Wits, blown your hop receptors with Double Imperial IPAs and lulled yourself to sleep with hearty Porters and Stouts what’s next? From classic Belgian Flemish Reds and Gueze to loving homages made in the US, beers with a decidedly sour TWANG! due to fermentation with Lactobacillus (used to make yoghurt) or Brettanomyces (or both) in addition to normal brewing yeasts are achieving critical mass of mind share amongst beer lovers these days. We’ve always had a soft spot in our heart for them and carried many over the years (to ensure a supply for ourselves to drink with spicy Asian food) but we’re ramping up the mix as demand grows. Just in:

Bellegems Bruin Flemish Brown, Bourgogne des Flanders Bruin, Bacchus Flemish Red, Monk’s Cafe Flemish Sour Ale, Duchesse de Bourgogne Flemish Red, De Proef Reinaert Wild Ale, Oud Beersel Oud Gueze Lambic and Kasteel Rouge (brewed with sour cherries).