Beer Galaxy
Sour Beers — Flanders Red, Oud Bruin, Gose, Berliner Weisse
Sour beers form one of the most distinctive brewing families in the world. Intentionally acidified through the action of bacteria (Lactobacillus, Pediococcus) and wild yeasts (Brettanomyces), they cover an enormous spectrum: Flemish Flanders Red Ales, aged Dutch Oud Bruins, salted German Goses, Berlin’s Berliner Weisses, all the way to modern craft kettle sours. Refreshing acidity, sometimes wine-like, sometimes lactic, always surprising — this is a family that demands an open palate but generously rewards the curious.
Style characteristics
| Abv | 3% – 8% |
|---|---|
| Ibu | 5 – 20 (acidity replaces bitterness) |
| Ebc | 8 – 60 (highly variable by sub-style) |
| Appearance | Variable — pale to deep red depending on sub-style |
| Fermentation | Mixed or spontaneous (lactic bacteria + wild yeasts) |
| Serving_temperature | 6 – 10 °C |
| Glass | Tulip or flute |
| Aromas | Lactic acidity, balsamic vinegar, red fruits, lemon, leather, farmhouse |
Sub-styles
- Flanders Red Ale Belgian Flemish tradition: oak-aged, deep red, cherry and balsamic notes. Reference: Rodenbach, Duchesse de Bourgogne.
- Oud Bruin Flemish cousin of Flanders Red, maltier and sweeter. Macerated grape notes. Reference: Liefmans Goudenband.
- Berliner Weisse Traditional acidic Berlin beer, light (3% ABV), with lemony acidity. Often served with raspberry or woodruff syrup.
- Gose Historical German beer from Goslar/Leipzig, slightly salted and coriander-spiced. Modern craft revival.
- Craft Kettle Sour Modern trend: quick acidification in the kettle with Lactobacillus. Allows sours in days instead of years.
All Sours in our catalogue
7 beers in this family
Frequently Asked Questions
What is a sour beer?
A sour beer is intentionally acidified by the action of lactic bacteria (Lactobacillus, Pediococcus) and/or wild yeasts (Brettanomyces). This acidity — which can range from gently tart to outright vinegar-like — partially replaces traditional hop bitterness.
Why are sour beers trending?
The 2010s craft revolution brought these ancestral styles back into fashion. Their tart profile contrasts with the dominant IPA and stout categories, and their ‘living’ character (complex fermentations, ageing) appeals to drinkers seeking brewing authenticity.
What is the difference between Sour and Lambic?
Lambic (Brussels, Belgium) is ONE sub-family of sour beers, defined by its 100% spontaneous fermentation (wild yeasts from the Brussels air). Every Lambic is a sour, but many sours are not Lambics — Flanders Reds, for instance, use pure cultures.
Which sour beers are good for beginners?
The most approachable: Rodenbach Grand Cru (Flanders Red), Duchesse de Bourgogne (soft and fruity), Petrus Aged Pale (balanced). More adventurous: Berliner Kindl Weisse, Leipziger Gose. For the pinnacle: Cantillon Gueuze (but that is a Lambic).
How do you serve a sour beer?
At 6–10 °C in a tulip or flute glass. Its liveliness pairs particularly well with rich, fatty foods: foie gras, aged cheeses, charcuterie, dishes in sauce. Excellent aperitif beer thanks to its refreshing character.