Winter is in full swing on the shores of Lake Michigan, and while we tuck in with big imperial stouts and aged barley wines from our cellars to keep us warm, we are left dreaming of sunny skies and warm breezes. Luckily, there is a beer out there to cure those winter blues, the bright Gose. Little over a year a go, only the most dedicated beer scholars would have been able to tell you about the nearly extinct wheat brew. Now craft breweries far and wide are taking a crack at the tart and salty brew.
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.