Pucker up! Sour Beer Is Risky Business, Starting With the Name

on 01/07/10 at 9:43 pm


BREWERS of barrel-aged sour beer take risks and practice patience. They wait as long as three years to see whether the cloudy liquids resting in oak ripen into shades of gold or raspberry and develop the ideal tart, tangy flavors, or become undrinkable, ravaged by aggressive yeasts. It’s an expensive gamble.

{Full story}