Traditional beer brewing is an exact science of using only the right strains of yeast to produce a specific type of beer and flavour. Sour ales are quite the opposite. Wild and naturally occurring yeast strains are allowed to enter the brew and do their thing, imparting tart and sour flavours to the beer. It is also common practice is to add fruit (usually cherries, raspberries or grapes) to cause secondary fermentation while the beer ages.
This spontaneous and secondary fermentation really shows through on the palate, with every sip being crisp, refreshing, wild and unlike any beer you've ever tried. If you've never had, I highly recommend. It will change your perspective on what beer should be!
Birthday Suit, Uinta Brewing- Sour Cherry Ale. This bottle-conditioned, soured golden ale pours red because of the cherries and has a nice sparkling mouth feel, not unlike Champagne. It has been matured over cherries and delivers that delicious balance of sweet and sour. It then finishes clean and refreshing, perfect for a hot summer day! Cheers!
At Lucky Baldwin's, Old Town Pasadena.
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