Historically, nearly all beer used to be sour before pasteurization and sterilization were entirely understood processes. Today, sours are made to be tart-tasting with the use of specific yeast strains and bacteria. What we perceive as the taste of such beers to be 'sour' is our palate responding to the acidity level of the beer.
The tartness of sour beers is developed using bacteria and wild yeasts such as Brettanomyces. The result varies from lightly tart to vinegary, with some fruit character. Sweetness may be used to cut the sourness in some varieties.

Country of Origin: Belgium
Some Variants Include:
Berliner Weisse

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ABV Not available
IBU Not available
SRM 1 - 40
AKA Not available
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