Dry-hopped sour ale with apricot.
Sour ale starts up with bright notes of tropical fruit yet finishes crisp and gently tart.
Sour ale brewed with passion fruit and creme
Non-traditional cranberry criek evolved by merging tart cranberries with sweet cherries.
Sour ale with purple potatoes! oh, and it pours green!
Packed with boysenberry, raspberry, blackberry, and blueberry. this super juicy mixed berry blend coupled with a balanced acidity bring a super refreshing finish. tangy and elegant.
Electric aloha is a tiki inspired sour ale fermented in oak barrels, the beer was rested on passionfruit, coconut, and key lime juice to make a beer reminiscent of a passionfruit daiquiri.
Oscar oud bruin is the sour brother of the oscar bruin (the base beer - only sold in belgium) which is a lighter brown ale .
Lime, raspberry, and pineapple juices, then finished it with vanilla.
Sour ale brewed with bananas and kiwis
Sour ale aged on cherries.
American sour ales can be very light to black or take on the color of added fruits or other ingredients. there is no brettanomyces character in this style of beer. wood- and barrel-aged sour ales are classified elsewhere. if acidity is present it is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. acidic character can be a complex balance of several types of acid and characteristics of age. the evolution of natural acidity develops balanced complexity. residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. in darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. american sour may have evident full range of hop aroma and hop bitterness with a full range of body. estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. diacetyl and sweet corn-like dimethylsulfide (dms) should not be perceived. chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. fruited american-style sour ales will exhibit fruit flavors in harmonious balance with other characters.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.