Some beer fans consider themselves “hopheads” – where they seek out ever more interesting and intense hop experiences in their beer. Some might be called “Belgo-philes” – those who seek out the wonderful, bizarro flavours of Belgian Abbey-style ales. There are likely other so-called ‘heads we could identify. Myself, I have always been fairly diverse and eclectic, not sticking to one style too much nor seeking the extremes of anything.

However, of late, as I sample the growing list of available lambics and other sour beer, if I might slowly be becoming a “sour-puss” – namely a beer aficionado who is into sour beer, such as lambics, Flanders ales, and the like. I have been finding myself increasingly turning to a sour beer, in particular when my interest is quietly enjoying one glass on a warm late afternoon or early evening. I suspect it won’t last (as I often meander in my beer preferences), but for now I am appreciating the fine art of the pucker.

Combine that with the summer’s controversies over the Big Kahuna (read here and here) and I began to feel it was time for a column on sour beer. So, I did just that. My latest Beer 101, which appeared last week, takes a closer look at sour beer. I walk through the main styles, what makes them tart, and then take a stab (incomplete due to space restrictions) at describing what a “good” sourness is in beer.

It is understandable that many beer drinkers might struggle with that part of the palate spectrum. Sour beer are rare, relatively  pricey, and likely to have significant fruit character due to additions. We simply have fewer anchor points with which to judge sour beer. There are a million IPAs out there – so we have become quite familiar with the different interpretations and can evaluate when they are relatively well made or not. We know what to expect – not so much with tart beer. In particular that remarkably rare Berliner Weisse.

Hence the Beer 101 before you (actually, here, so go read it now). It is not the be-all-and-end-all of discussions on tart beer. It is more of a primer; something to get you started on establishing your sour palate.

Now go get your pucker on!