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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3 Floyds Foeder Fiend
3 Sheeps Sowre – Strawberry Guava
Ahnapee Cosmic Berry Smash
Copper State Bougie Blue Sour
Drekker Spread It – PB&J Sour
Fifth Ward Boysenberry Lemon Loaf
Fifth Ward Stone Fruit Cobbler
Half Acre Fruit Friends Passionfruit
Hopewell Clover Club
MobCraft Low pHunk Tangerine
Perennial Artisan Ales Hopfentea
Prairie Artisan Ales Blue Buns Treat
Prairie Artisan Ales Buzzer Beater
Stubborn Brothers Blackberry Jam
Stubborn Brothers Bosbes Nouveau Blueberry Sour
Stubborn Brothers Clementine Mimosa