Sour Beer — Fermentation's Wild Side

Lambic is arguably the world's most ancient continuously produced beer style — spontaneous fermentation predates all cultivated yeast use. The Pajottenland region of Belgium has produced spontaneously fermented beer since at least the medieval period. Berliner Weisse was documented in the 17th century; Napoleon's troops reportedly called it the 'Champagne of the North.' The American wild ale movement began in the early 2000s.

Sour beer is brewing's most ancient and contemporary category simultaneously — styles produced through wild fermentation (using indigenous yeast and bacteria from the environment rather than cultivated laboratory strains), spontaneous fermentation, or deliberate souring with lactobacillus and pediococcus bacteria. The major sour beer families include: Lambic (Belgium's spontaneously fermented wild ale, aged in oak barrels with Brettanomyces, lactobacillus, and pediococcus producing the distinctive horse blanket, lemon, hay, and funky complexity); Gueuze (a blend of young and aged Lambic, bottle-conditioned); Kriek and Framboise (Lambic fermented with whole cherries or raspberries); Flanders Red Ale and Oud Bruin (oak-aged, mixed-fermentation ales from East Flanders); and the newer American Wild Ales and Berliner Weisse (a light, tart wheat ale of Berlin). Cantillon Brewery (Brussels, est. 1900) is the spiritual home of Lambic — their Gueuze, Kriek, and Lou Pepe series are among the world's most revered fermented beverages.

FOOD PAIRING: Sour beer's acidity makes it exceptionally versatile from the Provenance 1000 recipes. Gueuze: Oysters (the acidity and funkiness are a revelation with bivalves), Chèvre and Charcuterie, Moules-Frites (the acidity brightens mussel steaming broth), Duck Pâté. Kriek: Dark Cherry Chocolate Tart (cherry resonance), Cheese Plate (the fruit complements aged cheeses). Berliner Weisse: Summer Fruit Desserts, Grilled Fish, Light Salads. Flanders Red: Beef Carbonnade, Smoked Meats.