Sour beer: A promising trend
Craft brewers are turning to sour beer, which has a high level of acidity.
Many of America’s craft brewers are currently enthralled by sour beer, said Eric Asimov in The New York Times. The category is hard to define. Sour beers are most often made with wild yeasts and are barrel-aged, but the only true common denominator is elevated acidity, a trait that makes the successful ones “vivid, vibrant, and refreshing.” Try the three standouts below. Their complex flavors “go beautifully with food.”
Cascade Kriek Ale Portland, Ore. ($19 for 750 ml). A lambic-style beer that’s “gloriously tart,” with “just a hint” of cherry for balance.
Cantillon Classic Gueuze Belgium ($12 for 375 ml). This classic gueuze is both “bright and tangy” and “beautifully funky.”
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Jolly Pumpkin La Roja Dexter, Mich. ($20 for 750 ml). A “tart and earthy” brew, with “lingering flavors of malt and caramel.”
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
The tiny Caribbean island sitting on a digital 'goldmine'
Under The Radar Anguilla's country-code domain name is raking in millions from a surprise windfall
-
September 7 editorial cartoons
Cartoons Sunday’s political cartoons include stressing about Powerball, and a busy FBI schedule
-
Nvidia: unstoppable force, or powering down?
Talking Point Sales of firm's AI-powering chips have surged above market expectations –but China is the elephant in the room