Frucht- & Sauerbiere

The times when only classic beer styles such as Pils, Lager, etc. were drunk are over - at the latest with the start of the craft beer movement in the USA. Small microbreweries are extremely keen to experiment and use a wide variety of new ingredients in the brewing process.

Fruit beers

The willingness to experiment and innovate can be clearly seen in the beer style of the fruit beers. Whether it's 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 is then brewed with fruit. Ingredients such as mate leaves, which originate in Peru, also end up in the brewing kettle today (St. Erhard® - Alpaca Mate Ale) and create an incredible variety of flavors that could not have been imagined in the past.

Sour beers

The beer style sour beers 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 most famous German sour beers. Special yeasts or lactic acid bacteria give the sour beers their refreshing sour taste.

Fruit and sour beers are optimally complemented by white meat, light salads, sushi and scampi. An ice cream with fruit perfectly supports the taste of the two styles.