Unlike most modern brewing that maintains a highly sanitized environment for brewing, sours are made by intentionally allowing wild yeasts and bacteria into the brew. Because brewing sours is riskier and more specialized many are made in only by specialty breweries. And it definitely wouldn't be made near any of our wines — one of the common wild yeast species, Brettanomyces,not only considered a contaminant in other beers, but is also well known for wine spoilage and its presence in wine is considered a fault.
A guava-forward sour brewed with grapefruit, orange peel, and ginger.
Comments