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Wild and sour beers get their acidity because they’re brewed with “wild” microorganisms to give the brew complexity. One example of this style is the American Sour, which gets its acidity from lactic acid and can range in color and bitterness. You can pair it with a variety of foods, including strongly flavored cheeses and creamy desserts with fruit, like this classic peach cobbler. Another example is the Belgian-Style Flanders, which is known for its lactic sourness. This beer is typically copper to very dark in color and pairs well with dishes like beef carbonnade and pumpkin pie.

If a traditional three-tiered wedding cake is not your style, consider a non-traditional option for dessert. We love these examples from local…

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