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The sour beers are becoming more and more popular, and we understand very well why. This category covers mostly spontaneously fermented Belgian geuze and lambic with various berries as well as American-inspired wild ale. For the lighter types such as Berliner Weisse (brewed with wheat malt) and Gose, various berries and fruits are often added. The combination of lactic acid bacteria, acetic acid bacteria and wild yeast (Brettanomyces) creates, in the acidic beers, very exciting taste profiles, which may require habituation, but at the same time opens up a hugely complex beer world with many good alternatives to cider, champagne and wine.
