Sour beers

The days when only classic beer styles such as pilsner, lager, etc. were drunk are over - at least since the start of the craft beer movement in the USA. Small microbreweries are extremely experimental and use a wide variety of new ingredients in the brewing process.

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Fruit beers

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The willingness to experiment and be innovative is clearly visible in the beer style of fruit beers. Whether cherries, raspberries or peaches - there are no limits. The most well-known styles are the Belgian Kriek (Lindemans - Kriek) and Framboise (Lindemans - Framboise) , which is originally a lambic and then brewed with fruit. Even ingredients such as mate leaves, which originate in Peru, end up in the brewing kettle these days (St. Erhard® - Alpaca Mate Ale) and create an incredible variety of flavors that could not have been imagined in the past.

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Sour beers

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The sour beer style is difficult to define. Typical sour beer representatives are lambic beers, the Gueuze (Lindemans - Gueuze) and the Faro (Lambic with rock candy), which have their origins in Belgium. The Berliner Weisse (BRLO - Weisse) and the Gose (Bayerischer Bahnhof - Original Leipziger Gose) are probably the best-known German sour beers. The sour beers get their refreshing sour taste from special yeasts or lactic acid bacteria.

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Fruit and sour beers are ideally complemented by light meat, light salads, sushi and scampi. Ice cream with fruit perfectly complements the taste of both styles.