Learn about how we rate & review beers with our BJCP blind panel here
“Russia’s Peter the Great loved English stouts. Unfortunately, the beer could not survive the long journey until 1796, when London brewery Thrale’s increased the alcohol content and hopping rate in their stout, creating the imperial stout. We’ve ‘imperialized’ this stout by fermenting it a bit further with sour cherries.”
“Kettle sour brewed in collaboration with J. Wakefield in Miami, Florida.”
“Bright and refreshingly dry Berliner with aspects of a Shirley Temple and a Lime Rickey.”
“A tropical, tiki-inspired Berliner weisse loaded with pineapple, mango, passion fruit, coconut cream, and toasted coconut.”
“Flanders Red is an acidic sour ale with an initial impression of tart cherries and sour candy. The dry, wine-like finish accentuates the complex malt profile and bright fruit notes showcased in this brilliant red colored hybrid of a modern Flanders and German-style sour.”
“Peanut butter jelly lassi gose ale brewed with peanut butter, lactose sugar, and strawberry-raspberry jam.”
“Our take on a Belgian Kriek is aged on Balaton cherries for an intense black cherry character. A rich maltiness and hint of toasted oak balance and mellow the dark red fruit and tart sweetness.”
"A blonde sour beer aged over zinfandel grapes for 3 months, creating a tart, slightly sweet ale with tons of oak and Brett on the back end."
“A martini-inspired sour ale brewed with gin botanicals and olive juice.”
“A timeless, traditional tart gose with its zesty and salty disposition is brightened by a tangy citrus twist. A bier for every día!”
“Brewed by age-old methods which depend on spontaneous fermentation. The wort is cooled in coolships, which ex- poses the brew to micro-organisms. The ale is aged in casks for at least a year.”
“A session Belgian blonde ale soured with apricots. Pairs well with seasoned sour drinkers or those new to the style.”
“Synchopathic is the cool harmonization of a tart and acidic sour ale with citrusy, fruity, and floral dry hops normally in concert with pale ales, with totally rad aromas and flavors reminiscent of grapefruit, orange, lemon, tangerine, pineapple, and hints of pine.”
“Originally brewed in the late 1950s by Sylva Rosier, today’s Monk’s Stout captures the intense Dupont style in a dark beer—deep aromas of black coffee, roasted bitterness, and sharp, clean finish.”
“By adding rose hips to the boil and fresh raspberry puree at the end of fermentation, this...is a mélange of flavors and aromas.”
“Loaded with our unique blend of açai, guava, and elderberry, and balanced with a delicate addition of Himalayan pink sea salt.”
“Transatlantique Kriek’s cherry nose gives way to a pleasingly sour flash across the palate that rolls gently into a slightly sweet finish. Crisp, effervescent carbonation keeps the mouthfeel bright and delightfully tingly.”
“Lynnbrook is a wild Berliner-style weisse with raspberries added, with the raspberry-lemony aroma giving way to hints of brie and barnyard funkiness. The flavor is absent of any hops or bitterness and instead has initial impressions of subtle lemons and yogurt supported by tart, fresh raspberries and underlying lactic sourness.”
“A session sour mash-up of a crisp Kölsch, a salty Gose, and a tart Berliner Weisse with black limes, sour lime juice, and sea salt.”
"For STARGATE² we take regular STARGATE and then add more fruit, for a total of more than 8 lbs/gallon. "
"A bouquet of citrus mingles with herbal notes, leading to funky, yeasty, citrus flavors. Soft cereal and oak aromas are enveloped by a firm acidity."
“Tart, not sour really but certainly lactic...and a lovely underlying aroma of pineapple and mango.”
“Expect a classic gose sour-and-salty interplay with the unmistakable character of tart Italian plums.”
“Citra, Simcoe, and Cascade hops are layered, allowing bright tropical waves of citrus and floral notes to break gently on the palate. Get stoked on a laid back single and ride a wave to soothe your soul.”
“Our Peche relaxed in experienced oak barrels for nearly a year with several strains of Brettanomyces and various souring organisms. After it aged in the barrels, we added fresh, whole peaches from Palisade, Colorado.”
“A subtly kettle-soured session ale. Tart lemon and citrus flavor leaves you wanting more.”
“American sour fruit beer, fermented using a lactic-acid producing *Saccharomyces cerevisiae* yeast, along with cherry, key lime, and a touch of lactose.”
“Raspberry, strawberry, boysenberry, banana, coconut, pineapple, and marshmallow.”
“_Methode traditionelle_ spontaneous golden sour ale.”
“Blackberries and black currant come through strong while the blueberries take a back seat. Vanilla gives it a berries-and-cream-like flavor. A hint of cherry from HBC 630 hops and hibiscus. Finishes tart and dry. Brewed in collaboration with Savannah Square Pops.”
“Overflowing with rich dark pinot noir–wine grapes. Bright fruit tones overlap with complex and succulent black currant atop a sweet-sour base that brightens both fruits. Intense and flavorful, this juicy sour has depth and will bring out your inner sommelier.”
Oak-aged sour brown ale refermented with raspberries.
“Brewed with spelt and barley malts, Köpenickiade is a clean, fresh twist on old Berlin’s unique sour specialty weissbier.”
“Our brewpub’s original Berliner weisse was a big hit! Now the raspberry version is going on tour. Pucker up and rock on.”
"Massive orange-citrus aroma gives way to notes of juicy peach and cantaloupe. Not aged with fruit, this beer is a study in the intersection of Lactobacillus and hops."
“Brewed with eight heroic ingredients: prickly pear, mango, boysenberry, blackberry, raspberry, elderberry, kiwi juices, toasted quinoa....”
“This richly fruited Berliner weisse impresses with its tart, bright citrus and spiced fall flavors.”
“Enters with a candy-like cranberry aroma, followed by a tart fruity flavor and balanced acidity.”
"Golden sour brewed with rye and spelt, aged in red and white wine barrels."
Sour wild ale fermented with Brettanomyces and aged on locally grown peaches."
“Sweet passion fruit. Tart sour ale. If you know, you know. Purple power!”
“Delightfully sweet (but not too sweet) with a twist of tartness, this fun, flavorful, 15-calorie brew will have you in anticipation of your next vacation.”
“Neon Cylinders is an intensely fruited sour ale series. This version, Sun Glow, is a kettle sour featuring ripping bright sunshine flavors from apricot, tangerine, and cardamom.”
“A dry, still cider. The full, spicy nose with a hint of blue cheese gives way to the taste of bittering tannins, sour acids, and a long apple-skin finish.”
“A timeless, traditional tart Gose (goes-uh) with its zesty and salty disposition is brightened by a tangy citrus twist. A bier for every día!”
“A tart wheat ale brewed with apricots and peaches.”
"Simple yet elegant table sour. Foeder-aged and bottle-conditioned."
"Uses a mixture of seven cultures to mimic the traditional spontaneous fermentations of southern Belgium."
"A 2-year blend of spontaneous saison re-fermented with boysenberries."
“Though nontraditional, Shade’s blackberries and sea salt quench thirst amidst any sunny day.”
“Summer-forward sour ale with raspberry, pineapple, and orange.”
“Smoothie-style gose. ... This version features passion fruit and watermelon.”
“A sour blend from two continents featuring an intense cherry nose.”
“A blend of golden strong ale and young house sour, refermented with white peaches.”
“A medley of citrus, mango, tropical sherbet ice cream. Finishes with a gentle bitterness and lush mouthfeel.”
“For this specialty, we use old and young lambic that has aged in our oak casks for 6 months. Then we add black cherries for a second fermentation. We then clarify, filter, and bottle it.”
A blend of our favorite 1-, 2-, and 3-year-old spontaneous barrels. Our namesake beer."
"Aging for two years in French oak delivers a subtle funk accompanied by notes of sour cherry."
“Brewed with local grilled peaches, tamarind nectar, and a touch of fresh helios habañero pepper.”
Deep, earthy funk. Medium to medium-strong sour taste. Dry and refreshing.
“Hops-forward American session sour ale with tangelo zest. Pairs well with seasoned sour drinkers or those new to the style.”
“Our Portland heroes at HUB pedaled Fat Tire straight to the apple orchard. This slightly sour homage starts out with a snap of tartness, courtesy of *Lactobacillus* and apple juice, then gets balanced with Fat Tire–inspired malty sweetness and a slight herbal bitterness. Nice ride, HUB!”
“Brewed with strawberries and mangos. Strawberry candy on the nose, followed by flavors of overripe strawberries and juicy mango. Tart and juicy!”
“Smuttynose Short Weisse beers are made with a time-consuming two-part fermentation process. Blueberry aging adds not only a striking purple color, but a delicious flavor nuance that’s pure summer.”
“We ferment with a Belgian yeast strain famous for fruity flavors and a dry finish, making it the perfect complement to fruit.”
"For our version of Black is Beautiful we adjusted some of the malts to match our house stouts. We then took a portion of it to age in a single Sour Mash Willett Bourbon barrel and aged it for 9 months. Pours jet black with aroma and flavors of chocolate, vanilla, raisin and bourbon."
“Mixed-fermentation golden sour, barrel-fermented, then heavily fruited with peaches.”
“Wisconsin apples, cherries, and cranberries aged in oak with wild fer- mentation. Serendipity is a celebration that sparkles your senses and dances across your palate.”
“The rye asserts itself with clove and pepper in the aroma and flavor and contributes a full body. Pleasantly sour with notes of tart cherry, rustic earth, and vanilla from a year-plus of barrel aging.”
“Oud Bruin in style; a traditional blend of young and old beers.”
Foeder-fermented sour beer aged on blueberries.
“Based on a recipe dating back at least 600 years, this is Freigeist’s quirky version of the nearly extinct traditional sour beer of Leipzig. “Geisterzug” (“Ghost Train”) Spruced Gose is unusually complex, funky, and full-bodied.”
"A spontaneous golden sour ale aged in oak barrels with petite sirah grapes."
"A blend of Chardonnay Cervino, spontaneous beer, and second-use peaches for a white sangria vibe."
"Bottle-conditioned, spontaneously fermented wild ale aged on French oak with raspberries."
"Bright sourness, flavors of tart raspberry. Finishes with light barrel notes."
A blend of barrel-aged sours creates the core of this Rum Swizzle–inspired golden sour ale.
“Foeder- and barrel-aged mixed-culture sour with apricots.”
“Bursting with blackberry tartness and fleshy peach flavors on the tongue.”
“Juicy blueberries bring sweetness and depth to tangy, refreshing lemonade. A fruited sour that can be hand picked right from your fridge.”
“Passion fruit, orange, and guava kettle-sour ale. Same recipe, same POG-juice combo since 2015.”
“Fruited sour with raspberry, tart cherry, black currant, and lactose.”
A crisp, refreshing sour German ale with Valencia orange added.”
Barrel-aged golden sour ale with funky pineapple and citrus character.
A spontaneous sour ale with foraged Ohio pawpaws. Barrel aged and bottle conditioned.
Mixed-culture sour ale with pineapple and blueberry.
Blend of lambics and sour cherries.
Golden sour aged in oak barrels with white peaches and white nectarines.
“Inspired by a thousand-year-old recipe, pFriem Gose Ale is brimming with notes of lemon meringue, summer fruit, and a lingering citrus tartness that will please palates from any century.”
“Our Original Ritterguts Gose is an old-style beer specialty of Leipzig, brewed to the authentic recipe by traditional methods. Ritterguts Gose has won several accolades, including a gold medal at the World Beer Awards.”
“Behold the nectar of the beer gods, our seasonal peach ale! This Berliner weisse–style brew is a little sweet, a little sour, and a whole lot of refreshing. With big flavor and a low alcohol content, it’s the perfect dude to soak in that summer social sun with.”
“If a shortcut through the woods beats the heat, why not take it? Though nontraditional, Shade’s blackberries and sea salt quench thirst on any sunny day.”
Belgian-style ale aged in wine barrels with Michigan tart cherries."
“A session sour mash-up of a crisp kölsch, a salty gose, and a tart Berliner weisse brewed in sequence with black limes, sour lime juice...”
“Crisp lemon and raspberry gose.”
“Berliner weiss-style beer fermented with raspberries. Crisp, refreshing, tart and balanced”
"This sour peach saison is lovingly aged in our oak foeder, then re-fermented on Clemson peaches."
“Our nontraditional black lager with a super pronounced roast profile.”
“Brewed with 60 percent rye, Talus, and HBC 630 hops.”
“Oude Lambiek is like a fine white wine and its stillness is a mark of this. De Cam’s Oude Lambiek is aged for a minimum of three years in oak casks and then bottled.”
"Blend of 1-, 2-, and 3-year-old turbid-mashed, spontaneously inoculated beers."
"A 100% spontaneously fermented blend with our friends from American Solera."
"Pilsner malt, oats, spelt, and unmalted wheat, co-fermented... in French oak red wine barrels."
"Foeder-aged witbier with apricots."
“American sour fruit beer brewed with malted wheat, raw wheat, and raspberries.”
100 percent spontaneously fermented wild, sour, and tasty handcrafted beer!"
“A spin on a summer favorite: blueberry lemonade. A perfect blend of crisp, tart lemons, and jammy juicy blueberries.”
“Berliner weisse–style sour brewed with passion fruit, pineapple, and mango.”
“Fruited sour with pineapple, coconut, and marshmallow.”
“Imperial sour with raspberry, guava, passion fruit, and natural flavors.”
“Quick sour with active and mixed culture of _Lacto_ and kveik. Berliner-style with Arizona-grown blackberries.”
Unblended, mixed-culture golden sour stock, selected from one of our Mastro Bottaio puncheons. Finished in a single Oloroso Sherry cask.
A special run of our iconic sour brown ale, La Folie, in 750mL cork-and-cage bottles.
“Our blackberry Gose is a balance of tangy and sweet, and as crisp and lively as some of our favorite late summer evenings.”
"Blended foeder sour aged on muscadine grapes."
“Sour ale with plum, cardamom, and rosewater.”
“Gose-style ale brewed with sea salt, coriander, lactose, and aged on raspberries.”
“Includes more than 10 pounds of cranberries per barrel, along with sweet orange zest, a touch of coriander, and a hint of sea salt.”
“Cranberry lemonade gose, blending tart and sweet real fruit into a drinkable—and sharable—sparkling package.”
“Sour wheat ale fermented with our house Lactobacillus and Brettanomyces cultures.”
“Blackberry cobbler fruited sour.”
“Inspired by pineapple upside-down cakes.”
“Imperial Berliner weisse with dragon fruit, tangerine, lemon, marshmallow, and vanilla.”
“Luscious strawberry and cherry aromas meld with a sweet vanilla base.”
“Tropical fruit notes and a light, refreshing finish.”
“Strawberry- rhubarb version of our session sour.”
“A blend of golden sour ales refermented on whole blackberries.”
“Our blonde ale is aged for a year in white-wine barrels with our house sour- ing culture. Then we add fresh apricots. The tart flavors and aromas of the fresh fruit balance the sour base.”
“Oude Tart is a Flemish-style red ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak.”
“Cuvée des Jacobins Rouge has a robust character but is beautiful and sophisticat- ed with a full body and overtones of vanil- la, dried cherry, stone fruit, and cocoa. It is a complex, beautiful sour beer.”
"100% spontaneously fermented ale. Blend of one-, two-, and three-year-old barrels."
"A blend of fruits and reishi mushrooms inspired by bold, funky natural red wines."
"Aged in red-wine barrels with whole blackberries."
"Aged in barrels. Notes of stone fruit with an underlying Brettanomyces and lactic character."
"Our foeder-aged Flanders red aged with cherries."
Fermented... in Willett rye whiskey barrels. Conditioned on Italian plums and dark sour cherries."
“Funky Gold Amarillo is the second beer in our dry-hopped sour-ale series. We took our sour golden ale, Gold, and gave it a heavy dosing of Amarillo hops. The result is a beer that is a mix of tropical fruit and Prairie funk. Notes of peach, orange, white wine, and citrusy *Brett* can be found in the flavor and aroma.”
“Features Michigan sour cherries. Matured in a cherry-brandy barrel.”
“Gluten-free sour conditioned on peanuts with Concord grape juice added to make it taste like a PB&J sandwich.”
“Brewed with blueberry purée, vanilla, cinnamon flavor, and lactose.”
“A heavy dose of passion fruit and guava turns the whole thing into a wall-to-wall tropical fruit fiesta.”
“A bright twist of tangerine plays nicely with the balanced tartness and dry finish.”
“Oak-aged sour saison.”
“Brewed with real guava and raspberry purée.”
Fruited sour with dragon fruit, lemon, and ginger.”
“Kettle sour fermented with raspberry and blackberry.”
“As a saison, this is as old-school as they get. Lightly sour, brewed only with grain and hops made right here! Brewed for before, during, and after hard labor in the fields!”
“La Bonte is open-fermented with our house _Brettanomyces_ culture, then blended with a portion of Golden Sour and onto a half pound per gallon of whole figs. La Bonte is then aged in our Foeder until it reaches perfection.”
“Zest is our take on a German-style Berliner weisse. The lemony tartness in this refreshing wheat beer comes from a two-stage fermentation with *Lactobacillus* and *Brettanomyces*.”
"Our iconic sour ale acidified in premium Pedro Ximenez Sherry casks, infused with Tahitian vanilla beans and bottled on nitro."
['"Berliner weisse', 'style ale, fermented and aged in oak for 3 months, then bottle conditioned."']
['"Racked into French oak barrels for 9 months, then racked onto 1', '500 pounds of fresh Missouri peaches."']
"Mango and raspberry."
"Mixed- fermentation sour aged in oak then conditioned with blueberries and blackberries in secondary."
“The smell of ripe berries in the air, the salty mist... Sweet and tangy with a tart finish.”
“Sour ale with lime zest, strawberry, and pineapple puree, and juniper.”
“Sweet plum complements the bright, tart notes of soursop and raspberry.”
“Kettle sour with blueberries, lemon zest, lemons, lactose, vanilla, and Lemondrop hops.”
“Dragon fruit, passion fruit, pineapple, and lime.”
“Brewed with key lime and sea salt, a slightly tart beer inspired by a German gose.”
Bright key-lime citrus aromas … with subtle hints of graham cracker.”
“A tart liquid expression of the orange creamsicle.”
"Red Berry Sour Ale. This Sour Ale was brewed with a large amount of your favorite Sour then Sweet Candies. Taste and aroma of cherry, raspberry, and strawberry form the candies with a sweet and tart finish."
“Sour blonde ale with Ohio-grown black raspberries.”
“Conditioned on Brazilian amburana wood infused with flavors of gingerbread and holiday spices.”
“The Passion Fruit Prussia is our nontraditional look at the classic Berliner weisse style. Brewed with a generous amount of passionfruit, this beer pours golden in color with a nice tart finish. A perfect complement to the summer heat.”
“We gave our yeast a vacation. The crit- ters on the grape skins did all the work! Completely spontaneous fermentation! This ale was brewed with cabernet sau- vignon grape must and aged in cabernet sauvignon barrels.”
“Brazzle is aged in oak barrels with wild yeasts and golden raspberries. Behind the bubbly light mouthfeel and delicate raspberry sweetness, there’s a subtle tartness that is not quite sour enough to make you pucker.”
"An American sour ale with cherries."
“Belgian top-fermented reddish-brown ale, a blend of 8- and 18-month-old beers following the careful maturation in oak casks.”
“La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouthfeel will get you puckering while the smooth finish will get you smiling.”
“A refreshing, gently tart, German-style wheat beer with a blend of citric and fruit notes with nods to cider and sauvignon blanc. We go through two fermentations with this beer to offer an interesting complexity in an amazingly light and drinkable beer.”
“Our Leipzig-style Gose is pleasantly acidic with lime-like tartness and a little funk, all balanced by the spicy character of added coriander and a mineral mouthfeel from the addition of hand-harvested French grey sea salt.”
"A wild ale fermented and aged in neutral wine barrels."
"Blend No. 51, season 17/18."
"Foeder ale refermented with Montmorency cherries."
"Fermented with white-wine grapes from David Walker’s family vineyard, aged in French oak barrels."
"Offers notes of Riesling, pine, marzipan, and blackberry jam."
"Huge peach aromatics and pleasant tartness lead to crisp tannic bite on the finish."
“Notes of papaya, passion fruit, and melon.”
“Tropical sour with hefty amounts of the goods.”
“Pavlova dessert–inspired fruited sour loaded with passion fruit, strawberry, kiwi, raspberry, lemon, vanilla, and lactose.”
A mixed-culture sour ale with peaches and vanilla. Medium acidity, dry, slightly tannic finish.
“Starting with a traditional German malt bill consisting of 50% Pilsen malt and 50% wheat malt, we then kettle sour the wort. A generous apricot addition complements the tartness of the base beer, and the sea salt and coriander add to the complexity.”
“In the summer of 2013 we took a test batch of our sessionable sour summer ale, Provincial, that didn’t quite hit gravity and decided to have some fun with it! We added a heavy dose of raspberries. This delightfully tart fruit beer is refreshing, with a citrusy raspberry aroma that transitions to a subtly sweet and tart finish.”
“Sour ale with loads of blueberry and a touch of cinnamon. Tart, lightly sweet and tangy blueberry, subtle cinnamon.”
"Hybridized American wild ale fermented in French Oak foeders, cofermented with syrah grapes."
“This tart fruit beer is refreshing, with a citrusy berry aroma that transitions to a subtly sweet and tart finish.”
“Passion fruit, orange, and guava (POG) sour ale.”
“Tart, dry, tropical, and ready to brighten your day.”
“Conditioned on plum, black currant, elderberry, and a touch of vanilla.”
“With fresh blackberry, raspberry, and tangerine puree.”
“Full-bodied sour flavor, with notes of oak.”
“Blend No. 110, Season 18/19. We have blended raspberry lambic and sour-cherry lambic.”
“Golden sour aged on Blushing Star peaches.”
“Vanilla, caramelized brown sugar notes with rich dark chocolate, hints of roasted coffee.”
“The addition of hibiscus adds a pink hue and an interesting berry-rich flavor, while uniquely floral. A bright lemon citrus flavor from the hibiscus complements the lemon characteristic of our Provincial. Notes of lemon and berries with floral aromas.”
“Our Chocolate Covered Cherry Stout aged in bourbon barrels for more than a year. It emerged velvety with hints of oak, vanilla, tart cherry, and chocolate. A monster of a beer, best enjoyed fireside, this beverage will warm your soul and vanquish winter’s howling winds and icy breath.”
“A spontaneous fermentation beer of destoned fresh purple plums and a blend of 1- and 2-year-old lambics. The aroma is of plum brandy, and the taste is slightly tart but fruity with a slight dryness.”
“Genesis is brewed with mango, papaya, guava, and pineapple and aged for 6–12 months in a white-wine barrels. Each batch is blended to accentuate the tropical and wild nature of the yeast and fruit.”
“A lambic blend aged in French oak wine barrels, then refermented with Wisconsin tart cherries for 3 months. Expect this Kriek to be tart yet balanced, complex yet delicate, and bursting with pie-cherry flavor!”
"Foeder-fermented mixed-culture wild ale, with light funk and oak."
"A blend of 100% spontaneously fermented beer from 2018, 2017, and 2016."
"A golden sour beer aged in oak barrels with Tempranillo grapes."
"Golden sour aged in a single Cognac barrel + raspberries + Madagascar vanilla beans."
"Blend of barrel-aged mixed-fermentation saisons, cofermented with Gabilan Pinot Noir grapes."
"El Cuatro with cherries, aged in a port barrel."
“Berliner weisse–style sour brewed with cherries and limes.”
“Hawaiian shave ice–inspired sour with mango, pineapple, passion fruit, and marshmallow.”
“Barrel-aged sour with raspberry, oolong tea, orange peel, white peppercorn.”
“Wood-aged sour with white peaches and tea.”
“Uses lime peel, dragon fruit, and kiwi to create a sweet, tart, and tangy beer. Vanilla and lactose round out this ‘adult limeade.’”
“At 4.5 percent ABV, this is sure to be a winner, a low pH means the beer stays fresher longer and offers everyone the chance to knock back glass after glass of session sour IPA.”
“Dragon Fruit Berliner is a session sour brewed with dragon fruit, kiwi, and Michigan hops.”
"Black cherry, raspberry, and a hint of lime, but also some richer burgundy aroma. All that fruit is buoyed by a splash of biscuity malt. The gentler tartness emphasizes the red-wine character."
"This is a golden sour ale aged in chardonnay barrels then referemented to dryness on local organic merlot grapes."
“Captures the salty spray of an ocean wind mingled with a bright tropical character.”
“This is our Passion the Sour Flower, with blueberry...”
“The bright lime flavor helps wake up the palate while the mild sweetness of the agave rounds out the tangy zip of the citrus fruit.”
“Our sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.”
“A multidimensional sensory experience.”
“Flooded with a mix of blackberries and raspberries.”
“Features strawberries, pineapple, cherries, tangerine, and passion fruit.”
“Mixed-culture sour ale aged on spruce tips.”
"Spontaneous honey ale with raspberry and vanilla."
"Fermented and aged on Italian plums for 18 months in barrels from nearby Bending Branch Winery."
Single-batch sour with extra raspberry puree!
Barrel-aged raspberry sour ale.
“A tart farmhouse ale brewed in the rustic spirit of Belgian-style farm beers. Primary fermented with our house Brett culture and blended with golden sour ale. We then add honeysuckle and fresh orange peel and age the beer in our foeder.”
“This beer is a blend of both Brett barrels and sour barrels, dry hopped with a bouquet of American hops to accentuate the tropical and citrusy profile of our wild yeast.”
“Inspired by one of our favorite Calypso songs, we brewed an imperial Russian stout with molasses. Letting our natural microbes do most of the work, we then laid it down in tequila barrels for an additional year. Big, boozy, and wild with notes of chocolate.”
“The third incarnation of this annual imperial stout has been aged since October 2015 in rum barrels. This beer was brewed with brown sugar, agave, and honey, then fermented using our house Brettanomyces culture.”
"Traditionally made blend of 1-, 2-, and 3-year-old spontaneous ale. The beer had an average age of 22 months at bottling and has since aged in the bottle for about 1 year."
"Produced from a blend of beers aged in a variety of oak barrels with the addition of Montmorency tart cherries."
"Blend of golden sours aged on Colorado-grown Red Globe Peaches and Ovation Nectarines."
"A balanced tartness from the stone fruit and wild cultures mingles with an oaky character to produce... lambic-style funk notes."
“Our kettle-soured, free-rise-fermented Berliner weisse with yuzu fruit.”
“A crisp, refreshing sour German ale that is light in body and very tart with flavors reminiscent of sourdough bread.”
“Dominant fresh lime flavor with a backdrop of salt and light sweetness.”
“Cherries, cinnamon, vanilla, and lactose.”
“Raspberries, vanilla, milk sugar, marshmallow.”
“Fruited Berliner weisse with milk sugar; steeped with cardamom, Earl Grey tea, and pomegranate.”
“With raspberry and apricot puree, local wildflower honey, and Lotus, Nelson, Wai-iti, and Mosaic hops.”
“Oak-aged sour ale with blackberry, black currant, and Ugandan vanilla beans.”
“Sour ale with pureed mandarin oranges and vanilla.”
“To make Colour Five, Texas blueberries were added to mature, sour, barrel-aged beer and allowed to referment to dryness. Unfiltered, unpasteurized, and 100 percent bottle-conditioned.”
"One-year, two-years, and three-years spontaneous golden ale, aged and fermented in... oak."
"A blend of spontaneously fermented beer aged on raspberries."
"The result of blending carefully chosen batches of Origins with a heavy-handed addition of Montmorency cherries."
“Crammed with tropical-fruit flavor, but still well balanced. An unapologetic island vacation in a can.”
“A riff on a mango lassi, this gose is ripe with creamy mango but still tart and refreshing.”
“A unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.”
“This wild stout is a continuation of our famous Christmas stout aged in spirit barrels for 12 months. This stout is tart with a smooth finish.”
"Dry, appetizing, complex, energizing blend of aged and young lambic." What our reviewers thought:
"A wild ale fermented with Lacto, Brett, and a saison yeast strain in a French oak foeder."
"Inoculated with native microflora in our coolship."
Pêche Fumé is a blend of wheat ales brewed with cherrywood-smoked malt and aged in oak barrels for up to 14 months."
“With boysenberry, marionberry, and blueberry.”
“Smoothie- style sour brewed with kiwi, watermelon, lime, marshmallow, and lactose.”
“Flavors of fresh-picked tart berries, peaches, and hints of vanilla.”
“Foeder- fermented black lager.”
“A blend of whiskey barrel–aged Great Impression Stock Ale, Soul Crusher, Black Blizzard, and brandy barrel–aged Public Enemy Baltic Porter.”
"A blend between three different beers individually fermented and aged in puncheons."
"Notes of exotic tropical fruits with the lactic and acetic funk of a classic lambic."
"Golden sour base went into oak barrels with both of our house cultures, apricots, and nectarines."
"This lambic-inspired beer expresses the house character of both Side Project and de Garde."
"Sour blonde aged in used French oak wine barrels and naturally soured."
“A kettle sour to complement the easy-drinking qualities of cucumber.”
“Dirty Dozen _Brett_ Blend. Made with yuzu and Buddha’s Hand.”
“Passion fruit and hibiscus gose—a crowd favorite and a World Beer Cup gold medal winner!”
“Sour ale with yuzu. Amarillo and Cascade hops in dry hopping, further enhancing the citrus.”
Belgian-style sour ale aged in gin barrels.
Dark sour ale with tart flavors of raspberry and cherry, balanced with a full body and finish.
The ultimate sour experience of black raspberry, sour cherry, and funk!
“With big, roasted malt character and notes of bitter dark chocolate and coffee, One-Eyed Jacques goes rogue from the fleet of stouts with bold fruity esters, and raisin and fig-like qualities from Belgian yeast and Belgian candi sugar used in the brew.”
“A heavily fruited sour with apricot and peach added.”
“A kettle-soured wheat ale, aged on 450 pounds of tangerine juice.”
“Inspired by putting a cucumber twist on the Moscow mule.”
“Fermented with _Lactobacillus plantarum _and kveik.”
“Pineapple, mango, and tangerine sour ale ripened in oak barrels.”
“Aroma of sweet grass, smoke, peaches, sour apples with a background barnyard funk. Big, round acidity in the mouth with notes of lemon, tangerine, grape- fruit. A rich, sour-sweet finish, balanced by tannic and wood notes.”
"Mixed-culture blend, dry-hopped with Mandarina Bavaria, brewed in collaboration with Threes Brewing in Brooklyn, New York."
"Made with local grape skins from Yonah Mountain Vineyards. The result is a beautiful rosé beer."
"Barrel-aged spontaneous ale with black raspberries."
"Flavors of sweet cherry and complex oak fade into moderately tart finish."
“Hibiscus, passion fruit, and dragon fruit.”
“Tart wheat ale featuring jasmine rice specialty malt with dragon fruit and loquat.”
“Brewed with almost 200 pounds of peaches and fresh Thai basil.”
“Prickly pear and lemon juice for natural souring.”
“Fruited sour ale with pineapple, lemon juice, and jalapeño.”
“A decadent dessert sour with flavors of paletas dipped in sweet cream. Soft, comforting body.”
“A pronounced bass line of dark chocolate, coffee, and black malts bridges the sourness of our dark wood ale for a fluid riff.”
"Cherry and raspberry get rowdy with our barrel-aged golden sour for sweet and sour riffs of fruit, funk, and acid."
“A delicious blend of rich dark berries and light...sour.”
“Layered with lemon peel, raspberry puree, vanilla, and lactose sugar.”
“Featuring a nose of BIG tropical fruit, the taste is of light wheat and a perfect harmony of tartness and sweet fruit.”
“Showcases the tartness of blackberries, peaches, and blueberries.”
“Conditioned on watermelon and peach.”
“Sour with passion fruit, tangerine, and guava.”
“Smooth malt character and floral freshness with a crisp, clean finish.”
"We carefully selected 1-, 2-, and 3-year-old barrels... to find the perfect blend."
"Cooled in a mobile coolship... just a mile away from Lake Michigan, to capture microbes."
"A mixed-culture fermentation barrel-aged in Merlot barrels with freshly pressed Merlot grapes."
"Non-traditional spontaneous beer aged on Colorado tart cherries for six months in wine barrels."
“It’s tart like the fruit but also crisp and refreshing.”
“Passion fruit, orange, guava, and sea salt.”
"Wood-derived toast, lemon pith, and rosewood swirl on the nose and palate, followed by a harmony of vanilla, coconut, and Earl Grey tea."
"A blend of 1- and 2-year-old traditional spontaneous ales."
"Oak Timbre is Basis, our blonde ale, aged on Indiana-grown chambourcin grapes for 6 months in brand-new oak wine barrels. The result is a sour ale that pours deep burgundy with wine-like flavors and aromas complemented by tannins pulled from the fresh barrels."
“The gentle tartness and subtle sweetness of the passion fruit and guava are a perfect complement to the base beer, Athena.”
“Pomegranate-and-hibiscus Berliner weisse.”
“‘Tiki Tom’ series: pineapple, orange, cherry, lime.”
“Strawberry/marshmallow cereal, strawberry candy, strawberry, vanilla, and lactose.”
“This is our authentic tribute to a city, a people, and a beer. It is, in many ways, the soul of our brewery. Crisp and clean, with light flavors of lemon, white flour, and fresh baked crackers lead into a dry finish.”
"A blend of golden sour beer, mixed-culture saison, and hopped wheat beer aged in oak barrels and fruited with fresh white peaches and white nectarines."
"A blend... conditioned on 600 grams/liter of whole Montmorency and dark sweet cherries."
"Crimson and Basis are blended in barrels and aged in Catawba grapes. Jammy grape aromas permeate, with hints of charred oak and petite sourness."
"Aged in steel with marionberries and blackberries, then bottle conditioned. The final expression is sticky blackberry, jammy raspberry, and pie-spiced Beaujolais."
Barrel-aged golden sour with blueberries. Find Beaujolais nouveau, dried raspberries, mixed-berry smoothie, a waft of Blueberry Kush.
“Brooklyn Bel Air Sour is full of surprises. It starts up with bright notes of tropical fruit yet finishes crisp and gently tart. It’s a trip that’s laid back, breezy, and completely refreshing.”
“A cherry Berliner weisse with a dry palate and sour tart quenching acidity at the finish.”
Barrel-aged dark sour with spent Viognier, apricot, nectarine, and radish honey.
"Ale aged in pinot noir barrels with cherries."
"The Regifted is a sour fruit saison with passion fruit, cherry, blackberry, raisins, dates, and ginger. Rosy-hued, packed full of ginger, berries, and passion fruit in the front followed by a bright acidity and clean finish. This is a gift you will regret regifting!"
"Perfectly pink with rose hips, hibiscus, and strawberry."
"This is a multiyear blend of Spontaneous Ale, brewed at Jester King and fermented and cellared at American Solera."
"We hand-selected a single oak barrel of mature Golden Sour and dry-hopped it with Nelson Sauvin and Motueka."
"This particular Oude Kriek has macerated for 6 months and 10 days. The lambics in this blend originate from 5 different barrels and 4 different brews."
"Orange Roussanne wild ale."
“This traditional sour German wheat beer has a soft wheat malt body with a clean tartness and crisp finish. Baywindow Berliner is a true sessionable sour ale. Prost!”
“Brewed with real pineapple, pink guava, and key limes.”
“Stainless-soured wheat beer aged in gin barrels with Thai lime leaves. Inspired by gimlets and rickeys.”
Belgian-style sour ale fermented and aged in oak barrels with apricot and rhubarb.
Sour ale brewed without hops, fermented with our wild house culture, refermented on strawberries and sumac.
"Foeder-aged sour ale with peaches, cinnamon, and vanilla."
“It’s like drinking your morning smoothie with a little something extra. This one is overly fruited with raspberry and blackberry.
“A sherbet-inspired sour ale with guava, grapefruit, dragon fruit, and pomegranate.”
"Inspired by the Belgian lambic tradition, spontaneously fermented and aged in oak barrels."
"Inspired by the Belgian gueuze tradition. Blend of 1-, 2-, and 3-year-old barrels inoculated with our culture and a few barrels from our spontaneous program for the perfect blend of acidity and character."
