It is a type of beer whose trademarks are: sour taste with a noticeable hint of astringency, low bitterness and wild aromas. All these features replace the bitterness known from IPA beers and give it a balance. Depending on the acidity, tartness it can be refreshing on hot days like fresh lemonade, but for those who like the taste of fresh lemon, there will also be suggestions.

Acidification is a process that occurs spontaneously even after the pasteurization process, but in this case it is a deliberate procedure and not resulting from beer spoilage. We conduct acidification in several ways:

 

1. Spontaneous fermentation, which consists in leaving the beer open barrels / vats and leaving them in the attic with the roof or window open so that the wort can colonize with wild yeast.

2. Lactic acid bacteria (Lactobacillus), the same ones used for the production of kefir or sour milk or the appropriate yeast (Brettanomyces). It is a sterile and fully controlled process.

3. The favorite of every brewer, i.e. additives such as fruit (fresh, frozen, fruit puree, juices). Choose your style!

 

Sour is the collective name for deliberately fermented beers, and among them unique varieties have developed:

Sour Ale - a Belgian variety that can also be easily found in Poland. In short, these are "sour" that cannot be classified in a particular style, they are seasonal items, and are also great for the beginning of the adventure with this type of flavors.

Gose - a light, wheat variety, slightly acidic with the addition of salt and coriander. The combination of sour and salty flavors gives an extremely refreshing effect. Unusual, surprising but addictive beer can easily become one of your favorites on hot days.

Berliner Weisse - a classic rediscovered by the beer revolution. Sour, light wheat beer. Brewed in 19th century in Berlin. Very refreshing, bright, highly carbonated. It was called the "champagne of the north" by the Napoleonic army. Definitely for fans of tasting fresh lemons in the morning.

Lambic - a beer of spontaneous fermentation, in its traditional form, produced only in the vicinity of Brussels, due to the unique microflora surrounding the capital of Belgium. An attempt to reproduce it can be made using mixtures of bacteria and yeast resembling the one present in the fermentation of traditional lambic.

Choose your "sour" from our kits:

Black Curant Sour Ale - among the fruity sour beers, blackcurrant is one of the most frequently added fruits. Its intense flavor and delicate acidity make beer perfectly quenching thirst and refreshing on hot days. Try a ready-made set of raw materials for self-acidification and see how easy it is!

Cherry Sour Ale - everyone who has drunk Belgian Kriek beer knows this wonderfully refreshing, sour taste with a distinct cherry aroma. The experience is intensified by a deep red color, reminiscent of ripe fruit. Now you can make this extraordinary beer easily yourself! Thanks to the raw materials included in the kit, you will carry out the classic acidification process of the wort.

Mango passionfruit Sour Ale - a sour beer with a dominant flavor of the mango-passion fruit duo and the scent of citrus. Original and extremely refreshing taste, perfect for hot days. Beer with the classic acidification process and cold-hopped with American hops.

You can also brew Gose and Berliner Weisse with our mashing kits.