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Beer, Wine & Spirits
September 12, 2011
Stephen Beaumont
With the craft-beer movement in the United States now over three decades old, beer drinkers en masse have long since realized that hops, one of the four basic ingredients in beer, are bitter. The philosophy of “hops good, more hops better” has been enthusiastically embraced by craft brewers and beer drinkers alike, to the point that already-bitter styles such as India pale ale have led to even more bitter and hoppy offshoots like double or even triple IPA.
In short, “bitter” we get. So now, of course, we have sour beer.
As odd as it might sound, beers fermented with various wild yeasts and other micro flora to the point that they have genuinely tart characters are gaining in popularity these days. For that we have princi...
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