Nectarous Dry-Hopped Sour

Cowichan Valley, Canada

Four Winds Brewing Company's most awarded and best-known beer: a dry-hopped kettle sour that bridges the craft sour beer trend with the Pacific Northwest's hop-forward identity. The base is a lactic-acid-kettle-soured wheat beer; dry-hopping with tropical and citrus-forward hops adds aromatic complexity that makes it read as both sour and juicy. Bright yellow, hazy, intensely aromatic — the beer that made Four Winds the go-to reference for BC craft beer sophistication in the 2015–2020 period.

Pairing intelligence

• casual: The bitterness and carbonation of a pale ale cuts through the fried fish batter and cleanses the palate between spicy tomatillo bites. Citrus hop aromatics bridge the lime and coriander in the salsa.
• casual: High lactic acid content in the sour ale performs the same palate-cleansing function as Champagne with fried food. The tartness cuts through buttermilk fat and fried batter; the carbonation mechanically lifts grease from the palate; the dry, peach finish resets the palate for the next bite. The pickled jalapeño's acid matches and amplifies the sour ale's acid character.
• starter: The dry-hopped sour's lactic tartness and tropical hop aromatics find a natural partner in fresh goat cheese's acidity and lemon; honey bridges the beverage's residual sweetness.
• aperitif: Pickled herring and sour beer operate on matching acid profiles. The sour beer's lactic acidity mirrors the herring's pickling acid; the peach-and-citrus notes in the Nectarous complement the fish's mild brininess; crème fraîche's fat provides richness that the sour beer's carbonation cleanses. Cornichon echoes the beer's tart character. An aperitif pairing that would surprise most guests.
• pre dessert: The dry-hopped sour's bright lactic acid and tropical hop aroma echo the tartness of lemon curd while the elderflower cream tempers the beer's edge.