Best Of Guides

10 Sour Beers That’ll Rock Your World In 2018

By Evan Jones
11th May 2018


We're calling it—sour beers are the new booze trend for 2018. From the subtle and funky to the downright mouth-puckeringly tart, sours are pretty much what happens with you mix froths with Warheads. If you're gonna stay ahead of the craft beer game this year (and impress your mates at dinner parties) you need to talk the talk. That's where we come in.

Here's 10 sour beers you're gonna want to try in 2018. 

'Guava Smash' Guava Gose | Stomping Ground 

Collingwood's own Stomping Ground have found a perfect little tin of refreshment here with their guava-infused gose (a lightly salted German sour, pronounced 'go-zuh'). Now a dash of salt in a beer might raise red flags with some, but it actually helps add complexity and balance to those fruity, acidic notes. Guava is the follow up to Stomping Ground's watermelon gose, packed with tropical flavours and aromas, but pretty light overall—crisp, refreshing, reservedly sour and super balanced. Good one for a sunny afternoon. 

Serving suggestion: Fish n' chips (and sunshine).

'Miss Pinky' Raspberry Berliner Weisse | Boatrocker 

The Berliner Weisse is a handy little quencher. Once known as the 'Champagne of the north', this  Bavarian specialty wheat ale is subtly soured, low in alcohol (around 2-3%) and generally pretty dry. Boatrocker's Miss Pinky has a fluoro pink hue thanks to fresh raspberries added during fermentation. The tartness goes great with the sour finish and dry malt to create a perfect refresher on hot days. Pairs beautifully with a citrus-forward gin (like the Sabre by West Winds) for a modern take on the old boilermaker.

Serving suggestion: Any soft white cheese (brie or camembert work well).
Buy it here

'Son of a Plum' Peach and Plum Sour | Moon Dog 

Known for their off-the-wall conceptual beers (Mi Goreng Belgian brown ale anyone?) as much as their core range, Abbotsford's Moon Dog have opted to play their new bottled sour pretty straight down the line. And that isn't a bad thing. Son of a Plum combines the tartness of fresh stone fruit (peach and plum mostly) with a light and punchy sour ale, trading zany complexity for pure drinkability. The sourness is there, but it won't make your eyes water. A good beer for seasoned sour-heads looking for something a bit more sessionable.

Serving suggestion: Steamed mussels in romesco sauce.
Buy it here

'Citray Sour' Orange Sour | La Sirene 

An orange-flavoured sour in a can from local masters of sour and funk, La Sirene. Orange is the star of the show here, bursting out with citrus aromas of orange peel and mandarin. The acidity is restrained enough—it's not going to blow any heads off—but it complements the citrus flavours to create a really natural profile. Dry on the finish with a long-lasting acidity. It's not quite a replacement for your morning OJ, but it would probs go pretty well with brunch.

Serving suggestion: Cheese omelette and fried bacon. 
Buy it here

'Jungle Jive' Sour IPA | Boatrocker 

They just keep pushing the boundaries at Boatrocker. Jungle Jive is a beer that plays both sides—it's a hopped-up, fruity IPA with a big hit of sour. What might be a mouth-confusing mess somehow tastes really good. You've got tropical hop notes and a juicy, tart acidity, rounded out with a bitterness that most sours usually lack. Very drinkable considering it's 5.8%. Make sure you keep count.

Serving suggestion: Crispy fried chicken wings. 
Buy it here

'Brown Acid' Cola Sour | 3 Ravens 

The original Acid by Thornbury's 3 Ravens is a simple, low alcohol sour ale. Just a naturally soured beer with a light tartness and trippy can art. Brown Acid—the first of several flavoured variations to come—takes the original and goes totally cola with it. The absence of sweetness in a cola-flavoured drink feels a bit weird, but after the first sip you'll never go back to the sugary mess of soft drink. A dry cola with subtle herby undertones, it's light, not too sour, and there's plenty going on. Make sure you grab a can or two before they're gone. 

Serving suggestion: Smoked almonds or any other salty nibbles. 
Buy it here

'Okinawa Sour' Yuzu Sour | Temple Brewing 

There's definitely something to be said for the combo of citrus fruit and sour beers. And Temple has ramped it right up with their epic yuzu sour. The yuzu is a small citrus fruit of Japanese and Korean origin and its complex flavours have made it a recent hit in the culinary world. Combining the tartness of grapefruit and light citrus flavours of mandarin, it's a fruit that works perfectly in a sour ale, and Temple have nailed it with the Okinawa Sour. Fresh and zesty with a heap of tart.

Serving suggestion: Grilled salmon and greens. 
Buy it here

Lemon Meringue Sour | Sailors Grave 

There's something about sour beers that inspires brewers to replicate real-world recipes in beer form. Following on from their brilliant Peach Melba sour, husband and wife brewing team Sailor's Grave have again gone the dessert route with this killer approximation of the lemon meringue pie. Aromas of pie crust and lemon curd, with a light creamy lactose balancing out the acidity to really round it out. It's lemon meringue from start to finish.

Serving suggestion: An actual lemon meringue pie (no joke). 
Buy it here

'The Punch' Mango Gose | Hop Nation 

Footscray's Hop Nation are making big things happen. From the iconic green-on-white can designs to their recent Top 10 finish in the GABS Hottest 100 (for their Jedi Juice hazy IPA), they're crushing it from all sides. The Punch is another gose that shows just how versatile the style can be. A very, very light salinity props up tropical mango and passionfruit flavours and citrus acidity seals the deal. A beaut of a summer tin, but equally essential anytime refreshment is required.

Serving suggestion: A spicy Thai stir-fry. 
Buy it here

Biere de Cerise | La Sirene 

You've got the easy-drinking, refreshing sours...and then there's Biere de Cerise. La Sirene often brew wild ales and soured beers in styles which blur the boundaries of what beer can be, invoking flavours and techniques more commonly seen in winemaking. 36 months in the making, this is a blend of nine oak-aged ales which sat fermenting on whole European cherries before being left to another fermentation in the bottle for 13 months. Wow. The result is super complex, combining funky, sour notes with vinous aromas of cherry and dry, woody flavours from the barrel. This is something completely different and for the adventurous is a great way to see just how broad the spectrum of sour beers can be.

Serving suggestion: Stinky blue cheese. 
Buy it here

Still thirsty? Pull a pint at one of Melbourne's best craft breweries

Image credit: iStock

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