By Todd Smith
Originally published at Cascadian Rhythm
Editor’s note: this post is the first in a series of craft beer-inspired, educational posts written by Todd. These posts will be referred to as “Todd Talks.”
When my wife and I discussed the beer entries on the website, it became clear that we should attempt to educate our readers on the wonders of craft beer. Today, I’ll explain what sour beer is.
What is sour beer?
All beer is made up of water, yeast, grain, and hops. When making sour beer, the brewer opts for a wild yeast strain during the fermentation process.
Who would think to do that?
Not sure, but it was probably by accident. Sour beer originated in Europe, where beer was first created. This isn’t to say that the first beers were all sour, but to point out that the yeast affected the beer in different ways. At this time, beer was spontaneously fermented by whatever yeast found its way into the wort. Belgian brewers would allow the wort to sit in an open metal pan called a koelschip (now commonly referred to in the States as a coolship; check out this link for a thorough explanation). Yeast would enter these koelschips and eventually find its way into the wort, thus yielding sour beer.
Why isn’t all beer sour then?
The above techniques were abandoned by most brewers once sterile conditions and modern methods were introduced. A few brewers–most notably Brasserie Cantillion Brouwerij in Belgium–have and will continue to brew their delicious beers using the same methods described above.
So where can I enjoy some sour beer?
Well, if you’re in Belgium, Brasserie Cantillon Brouwerij is a sure bet. If you’re in the Pacific Northwest like us, you’re still in luck. Oregon brewers such as Cascade and DeGarde rely on yeast strains such as Brettanomyces, Protococcus, and Lactobacillus to create desirable sour beer styles in different flavors.
Will you teach me more about beer?
Of course! Keep reading for more “Todd Talks!” In the meantime, check out the below books: