Sour beer

Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner Weisse.

[2] Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air.

Depending on the process employed, the uncertainty involved in using wild yeast may cause the beer to take months to ferment and potentially years to mature.

This style is characterized by the use of coriander and salt and is made sour by inoculating the wort with lactic acid bacteria before primary fermentation.

Originating from the Flemish region of Belgium, oud bruins are differentiated from the Flanders red ale in that they are darker in color and not aged on wood.