Sour beers can be a polarizing thing. Some of the more challenging styles are closer to salad dressing than beer, and if you don鈥檛 know what you鈥檙e getting into, you could be in for a big surprise.
But when executed properly, they are sublime. The bright acidity can open up the palate and present flavours and sensations regular beers just don鈥檛 have. They pair amazingly well with food, and when the sun is out, that tart, dry finish can be so refreshing.
What makes a sour beer sour is its increased acidity, usually from the presence of lactic or acetic acid. There鈥檚 about million different ways to make a sour beer, which I won鈥檛 get into here, but if you鈥檙e curious, check out
One of my favourite sour beers is brewed right here in B.C. by Townsite Brewing in Powell River. While it鈥檚 debatable who first developed sour beers, there鈥檚 no debate it was the Belgians who perfected them, and Townsite owner/brewer Cedric Dauchot just so happens to be an honest-to-God Belgian.
This beer is a testament to his training, and his genetic makeup. Lil鈥� Red 4.0 is the fourth edition of this Belgian-style sour red ale, and it is sublime. Aged in oak foeders, fermented with wild brett yeast and blended to perfection, the result is an exceptionally well-balanced sour beer that is both approachable and utterly fascinating. There鈥檚 so much going on here, from the balsamic acidity to the barnyard brett funk, to the dried fruit, vanilla and tobacco, even notes of blueberry and sherry. These are flavours that could easily overpower each other, yet here they are in perfect harmony. Damn.
The ABV is a perfectly respectable 6.0 per cent, and it鈥檚 light bodied enough that it wouldn鈥檛 be out of place on your patio.
Mind you, this isn鈥檛 your entry level sour 鈥� start off with fruit kettle sour if you鈥檙e looking for an introduction to the style. But when you get bored of those, Lil鈥� Red will be waiting for you (if you鈥檙e lucky).
Lil鈥� Red 4.0 by Townsite Brewing (6.0 per cent ABV)
Appearance: Brilliant reddish brown with off-white head.
Aroma: Damp hay, brett funk, balsamic vinegar, dried fruit.
Flavour: Dried fruit, bright acidity, balanced brett funk character, cherry, blueberry, tobacco, vanilla, wet hay, apricot, grainy malt character.
Body: Light bodied with a tart acidic finish.
Pairs with: Summer salad with goat cheese and mandarin orange, moules-frites,Tintin comics and a warm evening outside watching the sunset.
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