Sponsored By

Sour brews gain fansSour brews gain fans

Beer, Wine & Spirits

Stephen Beaumont

September 12, 2011

3 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

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...

Create a free account or login

This content is available for registered users

Already Subscribed?

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like