Sour Beer: Safe To Drink Or Not?

Sour beer is generally safe to drink, but it can cause some stomach issues due to the presence of Lactobacillus, a type of bacteria that gives sour beer its distinctive flavour. This bacteria is also commonly found in dairy products like yogurt and can be difficult for some people to digest, even if they are not lactose intolerant. Additionally, sour beers tend to be highly acidic, with a pH between 3 and 3.5, so people who are prone to acid reflux or indigestion may want to avoid consuming too much. However, the alcohol in sour beer can kill any dangerous pathogens, so it is generally considered safe to drink.

Sour beer contains lactobacillus, which can cause stomach issues

Sour beers are intentionally brewed to have a tart, acidic taste, which is achieved by using specific brewing techniques, such as spontaneous fermentation with wild yeast and bacteria, or by adding lactic acid-producing bacteria like Lactobacillus. While Lactobacillus is often associated with health benefits, consuming sour beers containing this bacteria can cause stomach issues for some individuals.

Lactobacillus is a genus of bacteria specifically classified as Gram-positive, lactic-acid-producing bacteria. It is often used in the fermentation process of sour beers due to its ability to rapidly produce lactic acid, resulting in the desired sour taste. However, the high growth rate of Lactobacillus can also lead to unwanted by-products and off-flavours if the brewing conditions are not carefully controlled.

The lactic acid produced by Lactobacillus can upset the stomach, similar to the effects of consuming yogurt or vinegar. Additionally, the alcohol content in sour beers, which is typically higher than in other beer styles, can also contribute to stomach issues, especially for individuals sensitive to alcohol. The high acidity of sour beers, with a pH ranging from 3.0 to 3.7, can trigger acid reflux and cause a burning sensation in the chest and throat.

Furthermore, sour beers often contain live bacteria and yeast, which can lead to bloating, gas, and stomach discomfort in sensitive individuals. While some strains of Lactobacillus are considered probiotics and offer potential health benefits, the specific strains and concentrations in sour beer can vary widely. As a result, drinking sour beer may not provide the same health benefits as consuming other probiotic foods or supplements.

It is important to note that individual tolerance to sour beer and its effects on the stomach can vary. Factors such as genetics, diet, and gut microbiome composition influence how sour beer is tolerated. Therefore, it is recommended to experiment with different styles and breweries to find sour beers that are more tolerable and can be enjoyed without discomfort.

Sour beers are very acidic, which can cause acid reflux

Sour beers are very acidic, with a pH level ranging from 3.0 to 3.5. This is significantly lower than most lagers, which typically have a pH of 4.0 to 5.0. The high acidity of sour beers can be a problem for people who are prone to acid reflux or indigestion.

Acid reflux occurs when the lower esophageal sphincter, a ring of muscle that connects the stomach to the mouth via the esophagus, relaxes and allows acidic stomach contents to flow back up the esophagus. This causes a burning sensation in the chest, often referred to as heartburn. If acid reflux occurs regularly, it can develop into a more serious condition called gastroesophageal reflux disease (GERD).

The high acidity of sour beers can trigger acid reflux in people who are susceptible to it. Alcohol, in general, can also relax the lower esophageal sphincter, making it easier for stomach acid to back up into the esophagus. Therefore, drinking sour beer, which is both alcoholic and acidic, can increase the risk of acid reflux.

If you are prone to acid reflux or have GERD, it is recommended to limit or avoid drinking sour beer and other alcoholic beverages. You may also consider taking an antacid before consuming sour beer to help neutralize the acidity and reduce the risk of reflux. Additionally, it is advised to avoid drinking alcohol close to bedtime, as lying down flat after drinking can further increase the risk of experiencing acid reflux at night.

In summary, sour beers are highly acidic and can trigger acid reflux in susceptible individuals. If you are prone to acid reflux or have GERD, it is advisable to consume sour beer in moderation or opt for non-alcoholic and less acidic beverages to reduce the risk of reflux and associated complications.

Sour beers are made with wild yeast and bacteria

Lactobacillus, or lacto, is a bacteria that acts similarly to yeast by consuming sugars in the wort. However, instead of converting these sugars to alcohol, lacto converts them to lactic acid, which gives beer a sour yet clean taste. Lacto is commonly found in food fermentations like kimchi or yogurt. It is the primary souring agent in German beer styles such as Berliner Weisse and Gose.

Pediococcus, or pedio, is another type of bacteria used in sour beers, as well as in culinary applications like the acidification of sauerkraut and traditional dried sausages. Pedio takes longer to lower the pH of the beer, which can be advantageous as it allows time for the primary yeast strain to complete its fermentation. However, pedio can produce undesirable flavours, such as a buttery-popcorn flavour, and is therefore often used in combination with brett, which can help eliminate these off-flavours.

Brettanomyces, often referred to as brett, is a genus of wild yeast used in sour beer production. It is known for producing unique flavours, aromas, esters, and phenols, ranging from pineapple and hay to horse blanket and acrid smoke. Brett also ferments beer but at a slower rate than Saccharomyces, meaning the fermentation process can take much longer. While brett doesn't contribute much to the acidity of sour beers, it can produce acetic acid when exposed to oxygen, creating a vinegar-like sourness.

Sour beers can be made through spontaneous fermentation, where brewers expose their wort to the wild yeast and bacteria in the air, or through controlled inoculation of lab-isolated yeast and bacteria cultures. The use of wild yeast and bacteria in sour beers can lead to longer fermentation and maturation times, sometimes taking months or years. However, modern methods have reduced this timeframe, allowing sour beers to be created within the typical timeframe for ales.

Sour beers are aged in wooden vessels

The process of making sour beer is a complex and time-consuming one. After the beer is brewed, it is racked into barrels, usually old wine barrels, and stored in warehouses. The barrels are carefully monitored by wood cellarmen, who ensure the barrels and their contents are in good condition. The beer is then left to age for many months or even years, during which time it picks up wild yeast and bacteria from the wooden environment, giving it a unique sour flavour.

The use of wooden vessels is crucial to the souring process. The porous nature of wood allows the beer to breathe and interact with its surroundings, promoting the growth of wild yeast and bacteria. Additionally, the barrels are not glued together but are made of arched planks of wood held together by metal rings, allowing the beer to seep into the wood and extract flavour compounds.

The ageing process also results in a percentage of the beer evaporating from the barrels each year, so brewers often end up with less beer than they started with. This, along with the cost of ingredients and storage space, makes sour beer a costly and time-consuming endeavour. However, the unique and complex flavours that result from ageing in wooden vessels make it a worthwhile process for many brewers.

Overall, the use of wooden vessels in the ageing process is essential to creating the distinctive sour flavour of this style of beer. The interaction between the beer and the wooden environment, as well as the time allowed for fermentation and maturation, results in a complex and flavourful beverage that has gained popularity among craft breweries and beer enthusiasts alike.

Sour beers are difficult to make

Sour beers can take anywhere from six months to a few years to be ready to drink. The lengthy fermentation time is due to the use of multiple microorganisms, which can be unpredictable and require careful management to avoid off-flavours and other issues.

Additionally, sour beers require specific types of equipment and conditions that may not be readily available to home brewers. For example, oak barrels or large, shallow, open-air cooling vessels called koelschip are traditionally used for spontaneous fermentation, a classic method for producing lambic beers.

Another challenge in making sour beers is controlling the level of acidity. Sour beers get their tart taste from bacteria like Lactobacillus and Pediococcus, which produce acids that cause the beer to sour. However, too much acidity can lead to a vinegary taste that is undesirable. Finding the right balance between sourness and other flavours can be tricky and requires careful monitoring and adjustments during the fermentation process.

Furthermore, sour beers are sensitive to oxygen exposure. While a small amount of oxygen is necessary for healthy Saccharomyces and Brettanomyces growth, too much oxygen can lead to the production of acetic acid, resulting in an overly vinegary flavour. Brewers must carefully manage oxygen levels during the fermentation and ageing process to avoid this issue.

In summary, sour beers are difficult to make due to the lengthy and complex process, the use of multiple microorganisms, the need for specific equipment and conditions, the challenge of controlling acidity, and the sensitivity to oxygen exposure. Brewers must have a good understanding of the science and techniques involved to successfully produce sour beers with the desired flavour profile.

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