Volume 3 | Issue 1 - Origlio Beverage

The
StyleProfile
Sour
Ales
The term “sour” may not sound appealing when talking
about an ale, rather it may elicit feelings of a “bad”
beer. Yet, this style is anything but bad. Brewed for
centuries in Belgium and Germany, sour beers are
becoming a fast growing niche in American craft
brewing. People are discovering that, like lemonade,
tart flavors can be delicious and refreshing.
Although the taste of sour ales often reminds us of
wine, they are brewed with malt, yeast, grain and
hops and are in fact, beers. The difference is, sour ales
are fermented in large wooden vessels, allowing for wild
yeast and bacteria to infiltrate the liquid. Brewers often wait
as long as three years to see whether these ales develop the ideal,
tart and tangy flavors or become destroyed by aggressive yeasts.
While the category of sour ales includes many styles,
traditional sour beers are most popular in Belgium, home
of lambics, gueuzes (blended lambics) and Flemish
sour ales. In the last few years American brewers including
Allagash, Russian River and even Dogfish Head have been imitating the style by
fermenting with special yeasts and lactic acid bacteria. Many brewers add various
souring bacteria to create strong, sour notes and Brettanomyces for distinct aromas and
flavors—combinations of sweet and tart, fruit and other flavors that brewers refer to
as “barnyard” or “funky”. These descriptions may sound odd to many, but they make
beer geeks salivate.
For a true Belgian sour, try Rodenbach Belgian Sour Ale, Monk’s Café Flemish Sour
Ale or Petrus Aged Pale Ale. Great American sours include Allagash Confluence and
Russian River Consecration. If you’d rather start with something just a little tart and
fruity, Boon Kriek and Dogfish Head Festina Peche are perfect.
Beer Re-discovered:
D u v el
Wonderful Winter
Selections
21st Amendment Monk’s Blood
Great Lakes Conway’s Irish Ale
Abita Mardi Gras Bock
Great Divide Belgica
Twin Lakes Tweeds Tavern Stout
Weyerbacher Fireside Ale
Sly Fox Dunkel
Lagunitas The Hairy Eyeball
Harpoon Celtic Ale
Samuel Adams Noble Pils
Sierra Nevada Glissade
Yuengling Bock Beer
Samuel Adams Noble Pils
Port Brewing Midnight Expression
The Lost Abbey Serpent’s Stout
Dogfish Head Red & White
Heavy Seas Black Cannon
Dock Street Prince Myshkin Russian
Imperial Stout
Stone Old Guardian Barleywine
Saranac Irish Red Ale
Duvel Moortgat, one of the largest and most successful breweries in Belgium, was founded in
1871. Its flagship, Belgian strong golden pale ale is named for the Flemish word for devil after a
brewery worker tasted the initial batch and proclaimed, “That’s a devil of a beer!”
Exported to over 40 countries worldwide, Duvel was first brewed in the 1920’s by Albert Moortgat
who wanted to brew a truly unique beer. He accomplished this by combining Scottish yeast,
Czechoslovakian hops and French barley in a way that had never been done before. The Belgian
strong golden ale style was actually invented by the Moortgat Brewery with this beer and to this day, the
legendary brew is made with the same ingredients from the same places.
Brewing Duvel is a highly sophisticated and unique process including bottle conditioning, followed
by six weeks of cold cellaring before it leaves the brewery. Made with the brewery’s special yeast, four varieties
of pilsner malt and hopped with Czech Saaz and Styrian Golding hops, no other beer is made like or tastes like it.
Weighing in at 8.5% ABV, Duvel is a blonde bombshell of a beer, combining the rich aromas and flavors of an ale
with the smooth, refreshing drinkability of a lager. Duvel is a beautiful golden color with a slight haze, white pillowy
head and a medium-to-full bodied palate. Flavors of orange zest, grapefruit and pear brandy reside in this
refreshing beer that finishes dry and crisp with a nice impression of balanced hops; a clean, well-made quaffer
that is perfect with poultry.
“One of the five greatest beers in the world” -Michael Jackson, the Beer Hunter