What are SOUR beers and why should you try them?
SOUR beers have gained popularity, not only because of their unmistakable acidic character, but also because of the diversity of flavors they offer. This style of beer, which seems to have more lives than a cat, is mainly inspired by two Belgian classic styles: the Lambic and the Red/Brown Flanders. But here comes the trick: despite the fact that hops and malt play their role, it is the microorganisms the true heroes that transform these ingredients into something exceptional.
The wonderful trio: aromas and flavors in SOUR beers
Fresh and rich fruits
SOUR beers often have vibrant fruit notes that may arise from both fermentation and fruit addition. These can range from pineapple and cherries to the subtlety of the pear and the apricot, at a feast of flavors that will make your palate feel as if they are enjoying a tropical vacation.
Get on the acid wave!
Lactic acid, the undisputed king of SOUR beers, brings that sour touch that makes you feel alive. But be careful: when acetic acid enters the scene in large quantities, it can become the villain of the film, Evoking memories of vinegar. Experts suggest that balance is the key: a bit can be attractive, but too much can ruin the party.
¿Funky o No Funky?
When we talk about SOUR beers, the term ‘funky’ might seem a compliment or an offense, depending on the context. Aromas that remind the earth and the wild, such as leather or even granja animals, can be delights to the senses when they are well dosing. But be careful, if the funky seizes too much, he can transform your tasting experience into a terrifying chapter of a horror movie.
The “no thanks” of the SOUR beers: off-flavors that you can find
No one is perfect, and sometimes, even in the beer world, small errors may arise. We talked about off-flavors, those unwanted flavors that can ruin a drink that promised to be glorious. From the acetic acid that reminds of vinegar to the dreaded flavor to ‘burned plastic’, there are certain notes that are better to leave them out of the mixture.
Top Off-flavors a Evitar
1. ** Acetic acid **: A little is fine, but much feels as if you were drinking salad.
2. ** Ethyl acetate **: Sometimes it smells like fruit, but in excess, it is like a removal on your palate.
3. ** Tetrahydropyridine (THP) **: You won’t want your beer to have a retroust that reminds of a mice cage.
And what about texture?
Mouth sensation is another aspect that can do or break your beer experience. Some SOUR beers can have a viscosity that makes you feel as if you are savoring a dense syrup, thanks to certain microorganisms, while others are more effervescent and light. The key is how they occur during tasting and what you are looking for in each drink.
Brindis by beer diversity
So there you have it: a tour of the vibrant world of SOUR beers. From that fruit explosion to the unexpected turns of funky flavors, each bottle is a new adventure. The next time you are at the bar or in the beer store, dare to explore this wonderful universe and, who knows, maybe you find your new favorite. Health!
