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to cider or fino sherry - and just as
refreshing as a sundowner accompanied
by a bowl of almonds.
�ese classic sour beers have inspired a
number of New World craft brewers to
experiment with acidity, too, playing
around with the key 'critters' during
both fermentation and barrel ageing.
It might be the funky, barnyard-like
Brettanomyces or the tongue-twisting
tartness delivered by bacteria such as
Lactobacillus and Pediococcus.
AND SO IT GOSE
Sitting under the same 'sour' umbrella,
and both lending themselves brilliantly to
summer drinking, are two German styles
currently enjoying a hugely unlikely
WITH THEIR DRYNESS, SOURNESS
AND ACUTE ACIDITY, SOUR BEERS
ARE CLOSER IN CHARACTER TO
CIDER OR FINO SHERRY
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