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The different types of sour beers are becoming more and more popular and we definitely understand why. This category ranges from the spontaneous fermented Belgian geuze and lambic with different types of berries, to the american inspired wild ales. And the more lighter types as berliner weisse (brewed with wheat malt) and gose (often with added fruit). The combination of lactic acid bacteria, acetic acid bacteria and wild yeast (Brettanomyces) creates, in the sour beer types, very interesting flavor profiles which can be an "acquired taste" but at the same time opens up an enormous complex world of beer with plenty of alternatives to cider, champagne and wine.
