Bell’s Oarsman Ale
This beer is made in Galesburg, Michigan and has 4% ABV. Brewed in a style called “German Berliner Weisse,” it imparts a light tartness that is both refreshing and palate-cleansing. Fermented with Bell’s house ale yeast and a healthy portion of wheat, lighter hops lend citrusy and herbal notes to the resulting aroma.
Deschutes “The Dissident”
A Flanders-style sour brown ale, and Deschutes’ first wild yeast beer, it uses local cherries to give it a distinctive sour taste. It is brewed in Bend, Oregon and has more than 10% ABV. Fermented separately from the brewery’s other beers, it takes a minimum of 18-months (partly in pinot and cabernet barrels) to reach peak flavor and aroma.
Jolly Pumpkin “La Roja”
An earthy caramel, artisan Amber ale brewed in the Flanders tradition in Dexter, Michigan. This 7% ABV beer has a deep amber color, notes of spice, and sour fruit notes are developed through a natural aging process in barrels, and then blended from other barrels ranging from 2-10 months old.
New Belgium “La Folie” Sour Brown Ale
Spending 1-3 years in big, oak barrels known as “foeders,” this beer starts mouth-puckeringly sharp and sour, and finishes smooth and silky. A deep red hue with medium body, notes of green apple, plum skin, and cherry pits, many drinkers equate the experience with biting into a fresh Granny smith apple! It is brewed in Fort Collins, Colorado and has 7% ABV.
The Bruery “Sour in the Rye”
This is an American wild ale brewed in Orange County that is very challenging due to a substantial amount of rye malts used in the brewing process. It has almost 8% ABV, and has lots of clove and pepper notes, with a tart cherry and vanilla finish from the year-long aging process to round out the sourness.
Cascade Barrel House “Apricot Ale”
This Northwest-style sour ale brewed in Portland, Oregon is a blend of Blond ales aged in oak wine barrels for up to 9-months, then with the addition of apricots, is aged for another 6-months. The result is a very tart, very fresh apricot-heavy ale, with lingering notes of apricot preserves. It has 7.6% ABV.
Upland Brewing Company “Sour Reserve”
With its first sour ale project starting in 2006, Upland, located in Bloomington, Illinois, has been using red wine oak barrels to create some of the best and most complex sour ales. By blending different ages of various sour ales, they create an American wild yeast ale that is truly funky, peppery, sour, and earthy.
Allagash Confluence Ale
Using a mixed fermentation technique, the process uses both Belgian style yeast and Allagash’s proprietary strain to create a perfect marriage of spice and fruit flavors with a smooth and silky mouthfeel. Aged in stainless steel tanks, the addition of pale and caramel malts gives a highly complex malty profile. The brewery is located in the northeast foodie town of Portland, Maine.
Wicked Weed Brewing “Serenity”
Love champagne but hate beer? Try this one! Created in Asheville, North Carolina, this beer is more of a tart saison than a true sour ale, and its high level of carbonation and white wine/grape notes lend a comparison to a very dry champagne. Some oak and barnyard notes smooth out this lighter-bodied and very easy drinking brew.
Russian River “Consecration”
Made in Guerneville, California, this dark ale has been aged in local cabernet sauvignon barrels for 4-8 months, alongside black currants and wild yeasts. Chocolate truffle, spiced tobacco, and of course black currant/cabernet notes are found in this very sour, yet full-bodied and slow-sipping brew.
