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Sour ales rely on Lactobacillus and other wild yeast cultures for their signature funk, they also force the brewer to cede a certain amount of control. What sets a good sour IPA apart from its hoppy brethren is that delicate tightrope-walk of sweet, sour, and tropical hop notes. It’s a rare flavor profile, one that often appeals to beer-drinkers who might shy away from a more mouth-puckering gose. When you’re talking sour, there’s a broad spectrum from brightly tart to bracingly acidic.