The origin of brewing can be traced to around 4,000 B.C., when all beers were basically sour beers. This was due to the naturally occurring bacteria present in beer, such as lactobacillus. These days, sour beers come in with different fruits and levels of sourness. Lighter, easier drinking sours, such as Berliner Weisse and Gose,
are great for summer drinking. Lambics
, Wild Beers
, and Flanders Red
predominantly derive their sourness from yeasts, resulting in greater complexity and a much “deeper” flavour.