Wild & sour
Wild and sour beers are fermented with wild yeasts such as Brettanomyces and with lactic bacteria (Lactobacillus, Pediococcus), sometimes from the air of the brewery itself. They taste tart, dry and complex: Lambic, Gueuze, Berliner Weisse and Gose.
Wild & sour styles
Gueuze
Wild & sourGueuze: a sparkling, sour Belgian wild beer blended from one-, two- and three-year-old lambic. Strength, colour, glass, the Oude Geuze rules and classic examples.
Kriek and Fruit Lambic
Wild & sourKriek and fruit lambic: sour Belgian lambic fermented again on cherries, raspberries or other fruit. Strength, glass, how it is made and classic examples.
Lambic
Wild & sourLambic: a still, sour, wild wheat beer from around Brussels, fermented by the yeasts in the air and aged in oak. Strength, colour, glass and classic examples.
Berliner Weisse
Wild & sourBerliner Weisse: a pale, sour, fizzy, low-alcohol wheat beer from Berlin, the 'Champagne of the North'. Strength, sourness, glass and classic examples.
Gose
Wild & sourGose: a tart, hazy wheat beer from Leipzig, brewed with salt and coriander and revived after it died out in 1966. Strength, glass and classic examples.