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Trend Watch: Sour Stouts

Brewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.

Jamie Bogner Jun 1, 2015 - 2 min read

Trend Watch: Sour Stouts Primary Image

While any style of low-hopped, low-IBU beer can be used as a base for sour beer, only in the past few years have brewers found an audience for sours built from dark and roasty stouts.

Cue Placentia, California’s The Bruery, whose Tart of Darkness has become a flagship of the nascent style. The base beer is a 5% ABV stout, and the aggressive souring overpowers much of the typical stout character, but as a sour it delivers a great balance of sour notes with an attractive dark body.

Austin, Texas’s Jester King brewery goes a bit wilder, incorporating its native yeast into a mixed fermentation for the beer it calls Funk Metal. At 8.2% ABV, it’s a heftier beer, and retains the roast and chocolate flavors one expects from a stout while layering in a healthy dose of sour.

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].