I seem to have been consuming a fair number of deliberately sour beers of late. I’ve even made a point of attending a couple of tastings in London earlier this year featuring such brews. These have included an excellent event given by Canterbury’s Bottle Shop in Covent Garden back in May and an eclectic sour-beer-meets-sour-mash beer and bourbon tasting at Craft Beer Co Brixton in June.
In July I even had the pleasure of exposing some relative beer novices to the delights of a couple of classic Belgian “sours” as part of a tasting I myself hosted at The Rake in London Bridge on behalf of my friends at Whisky Squad (barrel aging being the slightly spurious link to the whisky making process I used to justify their inclusion).
While my everyday preference is currently for good old English bitter – probably the first time in the past twenty years that this has been true – I’ve never failed to be drawn to the parallel universe of beers that lie on the sour side and their potential to turn drinkers’ expectations on their heads. Increasingly it seems that many others feel the same.