{"id":28089,"date":"2019-11-29T20:31:41","date_gmt":"2019-11-29T19:31:41","guid":{"rendered":"https:\/\/leregardlibre.com\/?p=28089"},"modified":"2022-09-04T10:36:08","modified_gmt":"2022-09-04T08:36:08","slug":"acid-beer-soon-to-be-a-new-trend","status":"publish","type":"post","link":"https:\/\/leregardlibre.com\/en\/gastronomy\/acid-beer-soon-to-be-a-new-trend\/","title":{"rendered":"Will sour beer soon be a new trend?"},"content":{"rendered":"

Microbrewery Fridays - Max Moeschler<\/a><\/em><\/p>\n\n\n\n

A few years ago, beers of the Indian Pale Ale <\/em>have established themselves as key players on the brewing scene, and are now recognized for their character and aromatic qualities, although for a long time they were shunned by supermarkets and bars because they were considered too bitter. Today, another long-forgotten type of beer seems to be making a comeback, and may well follow a similar path: sour beers, or sour ales<\/em>.<\/strong><\/p>\n\n\n\n\n\n\n\n

Sour beers are one of the oldest types of beer, and yet one of the most misunderstood. Originating in Belgium, they rely on a unique brewing technique: spontaneous fermentation. Left in the open air, under very specific humidity and temperature conditions, the brew develops natural yeasts that gradually colonize the tanks, transforming sugars into alcohol and carbon dioxide. This completely natural process requires time and optimal climatic conditions. Completely dependent on meteorological conditions, this method of fermentation has therefore remained a minority, even a confidential one, over the centuries. The result is generally a very distinctive, resolutely acidic beer, with little carbon dioxide and moderate alcohol content.<\/p>\n\n\n\n