The Sour Beer Trend?
Categories: American Beer, Featured, General beer discussions
Written By: THFBeer_nate
“What’s that you’re drinking?”
“An IPA…actually, a double IPA.”
“IPA? That’s like…so, 2006. Psshaw, looosaaar!”
Like any other product, it appears that beer is not free from inevitable cycles of popularity. The past several years that I have spent in the domestic craft beer aisles bears testimony. For a few seasons you may see an abundance of one style over the rest only to be replaced by the next big thing. In my guesstimation, about eight years ago stouts were the hipsters in the craft beer scene, followed by beers that boast obscene hop content. This last phase seems to be fizzling…or so the product selection in the past few states I have been in would have me believe.
Recently, upon reading a fantastic LA Times article spotlighting the sudden popularity of sour beers, I realized my suspicions were not merely singular. Personally, I would not pinpoint sour beers as the next big wave of popular craft beers; rather, the parent group of sour beers, Belgian style beers. Nonetheless, domestic sours are making an impact. In fact, Mike recently reviewed a unique sour put out by Avery, Brabant, with flying colors. Having sampled Brabant while in Missouri, I cannot agree more with his five star review: the beer was delicious.
The LA Times article accurately notes: “Ten years ago, domestic sours were nearly nonexistent. Now a band of American brewers, including several in Southern California, is drawing on Belgian traditions to produce distinctly sour lambics, gueuzes, krieks and Flanders-style red ales.” The article points out some California breweries specializing in sour beers who are willing to balance risk with reward by tweeking historic recipes, like The Bruery, who ages their tangy lambic in chardonnay barrels. Such innovations are the reason why I, while adoring classic Belgian imports, get excited over US Craft Beer remixes.
Let’s face it, breweries across the United States are adding Belgian-esque beers to their repertoire. The two Missouri breweries I focused on this past week, Boulevard and Schlafly, both are sporting some decent Belgian style bottle conditioned beers. It is important to note that are those breweries out their who loved the winning team back when they weren’t even in the playoffs. This metephor has Ommegang Brewery in mind, who was putting out domestic Belgian style beers before it was hip; although, they may want to put out a few sours now.
So why the fad? Unlike the fashion industry, the beer industry does not rely on the prophetic tongue of a style guru or celebrity to tell us what’s in and out…fads simply develop. Perhaps sour and other Belgian beers are more popular now than ever because:
- Bolder and more experienced consumers. Craft beer is taking root and the culture is growing. The LA Times states “The classic beer palate is malty, sweet and bitter,” says Craftsman Brewing Co.’s Mark Jilg, who began brewing sours six years ago in Pasadena. He considers sours “the final frontier of palate experience.”
- The hop shortage. OK, so the shortage is over, but prices are still up. It is more cost productive, perhaps, to put out a flemish style sour instead of that imperial super-hopped IPA.
- Easier access and availability of lab grown “wild” yeasts and other Belgian yeast strains.
Change for the sake of change is futile, and thus when forced is counterproductive. But as a natural evolution, as with the Belgian style beers, it stimulates the industry and develops the consumer.
July 15th, 2009 at 7:41 am
Good. I think the IPA thing has been beaten to death!
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July 15th, 2009 at 8:51 am
Yeah…to me it’s like a song you love that’s been overplayed…you like the song but get tired of hearing it on every station. A few years down the road after the hysteria dies down, it’s great to go back to.
I do love me some IPAs…but LOTS of other beers perhaps more.
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July 15th, 2009 at 9:32 am
Funny because Lucky Baldwin’s (here in Pasadena) just had an “IPA Fest” in June…but will be having a Belgian Beer Fest in August. Maybe they will have some sours on the line up (?!).
http://www.luckybaldwins.com/2009EventList.png
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July 15th, 2009 at 9:44 am
Are you guys going to this event?
IPA’s are still insanely popular, don’t get me wrong…I just think the tide is beginning to shift. Mike may or may not agree, but I’d say hopped up beers (due to pac. northwest hops) are more popular in your neck of the woods.
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July 15th, 2009 at 1:57 pm
I’m hoping for more than a trend. Who wants sheep being led to the next watering trough? I’m hoping that this is actually more like a American Awakening, a Great Awakening to beer varieties and styles. I think you’re right about the tide shifting. Funny thing is, I’m just starting to enjoy a really good IPA. Either way, I’m looking for the next good beer…whatever the style. I think that Nate agrees with this sentiment. Maybe we’ll be the next ground-breaking thing.
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July 15th, 2009 at 2:23 pm
Indeed, I’m seeing the popularity of sours. In fact, a regional mag out here featured sours in their spring issue.
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July 15th, 2009 at 2:48 pm
It’s funny that Nate just wrote this stuff. I got my Zymurgy today and it has a lot of stuff about IPA. Funny thing! Actually, the very last article mentions that the guy is putting Pliny the Elder down for a while just to try other stuff.
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July 16th, 2009 at 4:11 am
I still love me a good IPA…otherwise I wouldn’t have brewed my hopped up overcarbonated beast…thanks for the link to the article big tex.
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July 16th, 2009 at 4:21 am
Though it is contract brewed, you’ve got to try the Ommegang Rouge Grand Cru. Delicious!!! And I agree with your assessment, we might have an emerging trend on our hands here.
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July 16th, 2009 at 4:38 am
Thanks for the comment and suggestion Jonathan…I actually was chatting with a guy at the beer store about that particular Ommegang brew last night.
Following you on twitter now too.
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July 16th, 2009 at 10:01 am
[...] we are going to choose one style. The reason for this anomalous altercation of routine is because, having recently written on domestic (made in the US, or for guys like Bob the Brit, the UK) sour ales, we wanted to choose just that as [...]
July 18th, 2009 at 3:05 pm
I think the Sour thing is just another stop in the journey of being a beer geek. Many people start with wheats, move on to IPAs, dabble in Belgians, etc. Sour beers are definitely unique, and something everyone should try at least once. Try something that’s readily available, and not too expensive, like Rodenbach Grand Cru, Duchesse De Bourgogne, or even the Lindemann’s stuff. Maybe you’ll love it, maybe you’ll spit it out.
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July 18th, 2009 at 4:09 pm
Agreed Howard. The spitting it out is especially true of Flemish Sours. I love them but I know people who really hate ‘em.
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January 26th, 2010 at 12:38 pm
[...] many people enjoy several other styles of beer, and there has been a recent resurgence in sour ales. Classics and new world versions are beginning to abound. To me, this is a very nice change. [...]