We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note at email@example.com.
Sour beers are trending big time in the American craft beer scene, but the good folks in Belgium have been drinking them for centuries. In fact, until modern times, most beer had at least some degree of sourness, a trait that only began to fade in the 19th century. It never did fade in Belgium, though. With Bellegem’s Bruin, the folks at Bockor brew a fairly traditional West Flanders sour brown ale that lacks the puckering punch of its American cousins, trading it for malt complexity and balance. Touches of oak, cherries, caramel, and vinegar all intermingle, and the finish is pleasantly tart; you’ll get hints of dried fruit and candied berries, as well. This approachable sour makes a perfect companion to a meal, especially dishes with rich, creamy sauces. Head over to Churchville Inn and see how you can pair it up.
PW's Year of Beer: Stoudt’s Pils