Sour Beers: Health Benefits Or Just A Tangy Treat?

Sour beers are having a moment. With their unique flavour profile, they have become increasingly popular in recent years. But are they healthier than other alcoholic drinks?

Sour beers are loaded with probiotics, which can improve gut health and reduce inflammation. They also tend to have a lower calorie count than traditional craft beers, and their sourness can increase your appetite and promote digestion.

However, not all sour beers are created equal. Some are pasteurised, and some are loaded with sugar from fruit purée and unfermentable milk sugars.

So, while some sour beers may be healthier than other alcoholic drinks, it depends on the specific brew.

Sour beers and gut health

Sour beers are an increasingly popular variety of craft beer, known for their unique flavour profile and potential health benefits. They are produced using a combination of wild or commercial yeast and bacteria strains such as Lactobacillus, Brettanomyces, and Pediococcus. These bacteria contribute to the production of lactic acid, which gives sour beers their distinctive flavour.

Probiotics and Gut Health

Sour beers are a rich source of probiotics, which are beneficial bacteria that support digestive health and boost the immune system. The probiotics in sour beer can improve gut health by adding more beneficial bacteria to the microbiome, aiding the body in performing essential functions. Additionally, the presence of probiotics in sour beer may help reduce inflammation due to its tartness.

Acidity and Gut Health

The low pH and acidity levels in sour beers can also contribute to gut health. While the boil process during brewing may kill off some bacteria, the resulting acidity can still provide gut health benefits. Some people have reported that consuming sour beers helped alleviate symptoms of chronic sinusitis and reduced acid reflux. However, it is important to note that the effects may vary from person to person, and further research is needed to fully understand the impact of sour beer's acidity on gut health.

Precautions

While sour beers offer potential gut health benefits, it is important to remember that they still contain alcohol, so moderation is key. Additionally, not all sour beers contain live bacteria, as some may be pasteurized or use added lactic acid instead of live cultures. Therefore, the probiotic effects may vary depending on the brewing process and specific sour beer variety.

Sour beers' probiotic content

Sour beers are known to be loaded with probiotics, which can help improve gut health. The lactic acid bacterium is a crucial part of the brewing process for sour beers, as it gives them their distinct sour flavour. Lactobacillus or Pediococcus, break down sugars in the wort before fermentation begins, producing the sour-tasting lactic acid.

The probiotic content of sour beers has been linked to improved gut health and a boosted immune system. The probiotic strain Lactobacillus paracasei L26, found in some sour beers, is known to neutralise toxins and viruses, as well as regulate the immune system. This particular strain was first isolated from human intestines, and its health benefits are well-known.

However, it is challenging to develop sufficient counts of live probiotics in beer due to the presence of hop acids, which prevent the growth and survival of probiotics. Brewers must modify conventional brewing and fermentation processes to increase and maintain live counts of the probiotic strain.

The probiotic content in sour beers can provide health benefits, but it is important to note that not all sour beers contain live probiotics. Some beers are pasteurised, and the boiling process during brewing can kill off the bacteria. Additionally, some beers use added lactic acid instead of live bacteria to create the sour flavour.

Sour beers' calorie count

Sour beers are often believed to have fewer calories than other beers, but this is not always the case. The calorie content of a beer is primarily determined by its ABV (alcohol by volume) and sugar content.

ABV is correlated with calories because the more grain used in the brewing process, the more sugar is produced, and the more sugar there is for the yeast to convert into alcohol. Therefore, beers with higher ABVs tend to have more calories.

Some sour beers have lower ABVs and are intentionally brewed with less grain, resulting in lower calorie counts. For example, the SeaQuench Ale by Dogfish Head is a slightly sour beer with only 140 calories, compared to their 60 Minute IPA which has 209 calories and their 120 Minute IPA with 450 calories. Similarly, Evolution Craft Brewing's Day Crush Session Sour has an ABV of 4.7% and approximately 160 calories.

However, many modern sour beers are loaded with sugar from ingredients like fruit purée and unfermentable milk sugars, which can significantly increase the calorie count. For instance, Beatification, a 5.5% ABV sour beer from Russian River Brewing Company, contains 165 calories per 12 oz serving, while their 7.5% ABV sour, Temptation, has 204 calories per 12 oz serving.

So, while some sour beers may have fewer calories than traditional craft beers, this is not always the case, and it is important to consider the specific ingredients and ABV of a sour beer when determining its calorie count.

Sour beers' health benefits

Sour Beers Health Benefits

Sour beers have become increasingly popular in recent years, with craft breweries experimenting with different flavours and recipes. But are they healthier than regular beers?

Lower Calorie Count

It is often claimed that sour beers have a lower calorie count than traditional craft beers. However, this is not always the case. The calorie content of beer is primarily determined by its ABV (alcohol by volume), which is influenced by the amount of grain used in the brewing process. More grain means more sugar, which leads to a higher ABV and more calories. So, while some sour beers may have fewer calories, it is not inherent to the style.

Improved Digestion and Appetite

The sourness of these beers is often achieved through the addition of bacteria such as Lactobacillus or Pediococcus, which produce lactic acid. These bacteria can act as probiotics, improving gut health and promoting digestion. As a result, sour beers can be a good option for those looking to improve their digestive health or increase their appetite.

Reduced Inflammation

The tartness of sour beers is also believed to have anti-inflammatory properties, which may be due to their high polyphenol content. Polyphenols are compounds found in many fruits and vegetables, and they are known for their anti-inflammatory benefits.

Easier to Drink

Sour beers tend to be less carbonated than regular beers, making them easier to drink and more refreshing. This can be especially appealing for those who find the carbonation in regular beers too intense.

Unique Flavour Profile

The unique, complex flavour profile of sour beers sets them apart from traditional beers. The tart, acidic taste can range from mild to intense and is often balanced out by sweet liquid fruit notes like raspberry, cherry, or apricot. This makes sour beers perfect for pairing with certain foods, such as cheese, sushi, and even desserts.

Lower Alcohol Content

Many sour beers also have a lower alcohol content than traditional beers, so you can enjoy them without worrying about over-imbibing. This lower ABV also contributes to their lower calorie count, as mentioned earlier.

Important Considerations

While sour beers offer these potential health benefits, it's important to remember that they are still alcoholic beverages and should be consumed in moderation. Additionally, the effects of sour beers may vary from person to person, and further scientific research is needed to fully understand their impact on health.

The brewing process for sour beers

Brewing sour beer is a complex process that involves carefully controlling fermentation and the growth of microorganisms to achieve the desired sour flavour. Here is a detailed overview of the brewing process for sour beers:

Traditional Souring

Traditional souring is the most time-consuming method, requiring patience and diligence. It involves using souring organisms such as Lactobacillus and Pediococcus, which are introduced early in the fermentation cycle. These microorganisms break down sugars in the wort before fermentation, producing sour-tasting lactic acid. Over time, they introduce acids and flavour-active compounds that contribute to the complexity of the beer. However, brewers must be vigilant to prevent the growth of unwanted bacteria, such as Acetobacter, which can turn the beer into malt vinegar. Traditional souring is typically done in neutral oak barrels, and the beer may be aged for several years.

Direct Acid Additions

Direct acid additions are suitable for creating mildly sour beers. This method involves adding lactic or phosphoric acid to the beer or using acidulated malts in the grain bill to lower the pH. While this technique is simple and effective for certain styles like Gose, it may not produce the same complexity as traditional souring methods.

Sour Mashing

Sour mashing is a less common technique that involves performing a normal mash, then cooling the wort to around 110°F (43°C) and adding fresh grain. The fresh grain provides souring organisms that naturally occur on the husks. Over several days, the wort sours with the grains, but it is challenging to control the growth of undesirable microorganisms. Brewers often combine this method with direct acid additions to give beneficial souring organisms a head start.

Kettle Souring

Kettle souring is a popular and effective method for creating clean sour beers. It involves separating the wort from the grains and boiling it before inoculating with souring organisms. An acid, such as phosphoric or lactic acid, is added to lower the pH and discourage spoilage bacteria. A pure culture of Lactobacillus is then inoculated and held at a specific temperature for one to two days. After incubation, the wort is boiled to kill the bacteria, and hops are added before pitching brewer's yeast. Kettle souring requires careful equipment selection, as it should not be performed in an aluminium pot.

Acid-producing Yeast Strains

The use of acid-producing yeast strains is a relatively new focus in the beer world. These yeast strains can be natural, hybridized, or bioengineered, producing acid as a fermentation byproduct. Acid-producing yeast can be sequentially inoculated with brewer's yeast, allowing brewers to retain aromatics that positively impact the final beer's flavour.

Frequently asked questions