The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.
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Ahnapee Cosmic Berry Smash
Copper State We Drink at Dawn! (Beermosa Raddler)
Fifth Ward Granny Smith Frootenanny
Fifth Ward Midnight Suntan
Fifth Ward Strawberry Daiquiri
Fifth Ward Tropic Trip
Great Notion Blueberry Cheesecake
Mortalis Hydra | Pink Guava, Mango, Pineapple
Stubborn Brothers Blackberry Jam