It is common and desirable in styles such
as Lambic, Oud Bruin, several similarly acidic American - derived styles, and many barrel - aged styles.
Not exact matches
But
as the market has diversified (craft beer sales now represent 19 % of B.C.'s beer market), niches and specialities develop; yet there's no allowance in most Canadian markets for a store that offers, say, only
lambic beers or just fine whiskeys.
Exploring sour beer styles means diving into the world of Belgian - style fruit
lambic, also known
as kriek, a spontaneously fermented beer brewed with fruit.
Priest's
lambics, despite their label
as a beer - drinker's beer, will appeal to non-beer drinkers across the board.
Lambic and gueuze owe their unique flavour profiles to Brettanomyces,
as do wild yeast saison or farmhouse styles; and it is also found in Oud Bruin and Flanders red ale.
When ordering in a bar, just ask the bartender for his tartest bottle or scan the menu for words like
lambic, gueuze, funky, or wild —
as in, wild ale.
Almost all beer styles use domesticated yeast strains called Saccharomyces, and although there are long - established styles based on Brettanomyces — the fruit - backed Belgian
lambics, for example — brewers tend to think of Bretts
as mistakes, bad things that happened when you didn't control your tanks and barrels.