Sour beer: A promising trend | The Week

Many of America’s craft brewers are currently enthralled by sour beer, said Eric Asimov in _The New York Times._ The category is hard to define. Sour beers are most often made with wild

yeasts and are barrel-aged, but the only true common denominator is elevated acidity, a trait that makes the successful ones “vivid, vibrant, and refreshing.” Try the three standouts below.

Their complex flavors “go beautifully with food.” CASCADE KRIEK ALE Portland, Ore. ($19 for 750 ml). A lambic-style beer that’s “gloriously tart,” with “just a hint” of cherry for balance.

CANTILLON CLASSIC GUEUZE Belgium ($12 for 375 ml). This classic gueuze is both “bright and tangy” and “beautifully funky.” SUBSCRIBE TO THE WEEK Escape your echo chamber. Get the facts

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PUMPKIN LA ROJA Dexter, Mich. ($20 for 750 ml). A “tart and earthy” brew, with “lingering flavors of malt and caramel.” A free daily email with the biggest news stories of the day – and the

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