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.”
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Jolly Pumpkin La Roja Dexter, Mich. ($20 for 750 ml). A “tart and earthy” brew, with “lingering flavors of malt and caramel.”
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