For this edition of The Style Guide, I was inspired by our November Beer of the Month, Aquanaut's The Search ESB. Look for a medium amber to light brown ale with a prevalent malt profile and above average bitterness, but usually from European hops, think earthy and spicy instead of citrus and piney. Balance is key. More and more breweries are adding Bitters and ESBs to their portfolio, so grab a few pints during your next session at the local pub.
Today the term 'sour beer' is almost as broad a term as 'ale' or 'lager.' The scope of styles includes the 1000-year-old styles in Belgium like Lambic, Gueuze, and Flanders Red. Or the refreshingly tart German Berliner Weisse and Gose. And then there are the American sour, sometimes referred to as wild ales, that took traditional styles and made them their own. Regardless of where your beer is coming from, sour beers are becoming part of many breweries' portfolios, and there are even a few breweries popping up in the States solely dedicated to the puckering drafts.