The scoop on sour beer 🍋

Spring has sprung, the days are heating up, and you know what that means — sour beer season. There’s just something about a tart, zippy brew that hits different when the sun’s out. Whether you’re already a sour devotee or still side-eyeing the whole “beer that tastes like citrus yoghurt” thing, it’s time to give this style its moment.

So, what exactly is sour beer?

In short, sour beer is any beer brewed with bacteria or wild yeast that give it a sharp, acidic kick. Depending on the brewer’s weapon of choice — lactobacillus (for a tangy, yoghurt-like vibe) or Brettanomyces (for funkier, farmhouse flavours) — you’ll end up with anything from pleasantly tart to proper lip-puckering.

Why are sour beers so popular?

Because they’re bloody fun to drink. Sour beers ditch the usual malt-and-hops flavour profile for something complex, fruity, and refreshing. Think lemon, grapefruit, berries, even a splash of vinegar tang. Add in carbonation and you’ve got the ultimate warm-weather craft beer.

Fruit, funk, and everything in between

Brewers love to play with sour styles by chucking in fruit, herbs and spices. Cherries, raspberries, blackberries, coriander, ginger — you name it, someone’s tried it. Styles like lambics, goses, gueuzes and Berliner Weisses are classics, but modern craft sour beers in Australia are constantly pushing new boundaries.

Why you should sip one this spring

Sour beers are basically the adult version of a zesty soft drink — refreshing, complex, and way more interesting than your standard lager. If you’re chasing something different to sip on the deck as the weather warms up, this is your sign to grab a mixed sour pack and lean into the tang.

The takeaway: Sour beers aren’t just a passing trend. They’re here to stay — and they’re perfect for spring and summer sipping. Tart, fruity, refreshing… honestly, what more do you want from a beer in the sunshine? 🍻