Follow along with our Beer of the Month selections on our Untappd profile. See past Beer of the Month picks here.
We know you’re probably still bitter about the U.S. Men’s National Team’s loss to Belgium in the World Cup last month, but don’t let that sour you on everything Belgium has to offer. After all, Belgians invented sour beers and have been brewing different styles of sour beer including fruity lambics, gueuze and Flanders red ales – for centuries. It’s the perfect beer to sip on during the dog days of summer. Sour beers can be difficult to produce. They utilize volatile local wild yeasts and unpredictable bacteria and need to be aged somewhere between one and three years to get the desired effect. This time – consuming and risky endeavor means they’re usually on the expensive side, but here are some great choices for $4-$8 per bottle.
A gueuze is made by blending one-year-old and three-year-old lambics producing a dry champagne effect with notes of sour apple. This funky 5.5 percent ABV Belgian gueuze is bottle-conditioned and improves with age.
If you still refuse to imbibe Belgium’s greatest beer innovation, try a stateside sour offering from Dogfish Head. The experimental Delaware-based brewery gets in on the act with a 4.5 percent ABV refreshing peach–flavored wheat ale. Check out the new label art for 2014.
Finally, some collaboration between the U.S. and Belgium – this ale, brewed by a Belgian master and bottled specifically for the iconic Monk’s Cafe in Philadelphia, is a 5.5 percent ABV tart reddish-brown ale with notes of cherry.
Do you salivate for sours? Tell us your favorites below.