“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.