wild beer – PorchDrinking.com
Welcome to Beerology! Once a month, we will take a look into the origins of all things booze. In this edition of Beerology, we are going to dive into the world of sour beers. Despite the extreme increase in number of breweries producing sour beer, there has not been an increase in knowledge for consumers. So, we’re making an effort to thwart misinformation. Read on to learn the basics of what makes beer sour.
If you’re someone who thinks that Americans created sour, let’s do a real quick crash course in the history of Lambic. What’s Lambic? Only the most important beer style that has led to the sudden explosion in number of “sour” beers on shelves across the country. Lambic is a spontaneously fermented beer that is produced in a region of Belgium called Pajottenland. In a nutshell, spontaneous fermentation is the process of inoculating wort with wild yeast and bacteria present in the brewery’s environment and letting those microorganisms have sole responsibility over fermentation, no added brewer’s yeast or commercial cultures. This is the most traditional way of creating acidity in beer and is the predecessor to modern production of sour beer.