Beers brewed in the United States utilizing yeast and bacteria strains instead of or in addition to standard brewers yeasts. These microflora may be cultured or acquired spontaneously, and the beer may be fermented in a number of different types of brewing vessels. American wild ales tend not to have specific parameters or guidelines stylistically, but instead simply refer to the use of unusual yeasts.
At one time the most popular alcoholic beverage inBerlin, this is a somewhat weaker (usually around 3% abv) beer made sour by use ofLactobacillusbacteria. This type of beer is usually served with flavored syrups to balance the tart flavor.
Lambic is a spontaneously-fermented beer made in thePajottenlandregion aroundBrussels,Belgium. Wort is left to cool overnight in thekoelschipwhere it is exposed to the open air during the winter and spring, and placed into barrels to ferment and mature. Most lambics are blends of several season's batches, such asgueuze, or are secondarily fermented with fruits, such askriekandframboise. As such, pure unblended lambic is quite rare, and few bottled examples exist.
Originating from theFlemishregion of Belgium,oud bruinsare differentiated from the Flanders red ale in that they are darker in color and not aged on wood. As such this style tends to use cultured yeasts to impart its sour notes.
Calypso roars with sharp, spritzy and mouth-puckering sensation, accented by tropical and citrussy hop aroma. It's clean, refreshing and always keeps you going back for more. Our sour showcase rotates...