Belgian sour ales are the inspiration for the “oxidation” of a variety of beer styles. A distinctive feature of the variety is pronounced acidity, which even overlaps the characteristics of the base beer. Never bitter, with a distinct yeasty profile. In general, American craft breweries like to experiment with oxidation.
Increased acidity is manifested both in the aroma and in the bouquet. Biting or vinegary notes are unacceptable, the sour profile should be in harmony with the malt and hops.
The color of the drink varies from light to dark tones, but foaming is weaker than that of the base beer. Typically, sour beers are light-bodied, carbonated, and oak-aged. It is made on the basis of any chosen style by adding lactobacilli and / or Brettanomyces yeast. Density, strength and other characteristics depend on the base.
