An interesting article from the DenverPost highlighting Avery’s Sour fest. What’s more interesting is the various brewmaster’s take on what’s next for
Sour beers:
Tomme Arthur, brewmaster and director of brewery operations, Port Brewing and The Lost Abbey, San Marcos, Calif.:
“I would have to think that the evolution of production methods will separate the producers of sour ales. Many breweries are dabbling in this production while others are going whole hog. Success is out there for those who do. We have seen breweries (like Jolly Pumpkin and Cascade Lakes) produce a range of sour(ish) beers and nothing else. Many of the breweries who are now entering the sour beer arena are looking at having separate facilities for these types of beers. Development of a “house character” will also need to manifest itself if a brewery wishes to distinguish their beers in a sea of sour patch wannabes.
There is a whole world of opportunities that can be explored in sour beer land. Look at Cantillon in Belgium. While they have been producing lambic for over 100 years they are still experimenting with herbs and interesting fruits. I have heard rumors that they are even doing some aging in Clay Pots (Amphorae) which takes it way back. If one of the best producers in the world keeps experimenting, we’ll have no problem developing new sour beers as well.” Full article here.
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