Beers made by allowing wild yeast strains or bacteria into the brew. Before Pasteurization, almost all beer was sour in some way due to naturally occurring wild yeast strains.
Beer brewed in America using wild strains of yeast or bacteria instead of a standard brewer’s yeast.
Reddish-brown Belgian-style beers known for their distinct sour, fruity, tart taste, achieved by being subjected to wild bacteria strains through barrel aging.
Originating in Germany, Gose is a top-fermenting beer flavored with salt and coriander, made sour by inoculating the wort with lactic acid bacteria.