Beverage
Sour
Sour beer covers intentionally tart styles—lambic, gueuze, Berliner Weisse, Flanders red, Gose, and modern kettle sours—acidified by bacteria, wild yeast, or controlled souring. Acidity ranges from lemony bright to vinegar-sharp with fruit, funk, or salt depending on style. Cook with restraint: deglaze pans, brighten fruit sauces, steam mussels with wit-like sours, or replace vinegar/wine in some dressings. Heat can drive off aroma and leave blunt acid; add late when possible. Match fruit sours to desserts and pork carefully so sweetness and tart balance.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 4.8 mg
- Salt 0.01 g
- Total Carbohydrate 9.11 g
- Dietary Fibre 0 g
- Total Sugars 7.93 g
- Complex / starch 0 g
- Protein 0.53 g
- Water 88 g
- Energy 42.3 kcal
- Water 88 g
- Carbohydrates 9.11 g
- Sugars 7.93 g
- Protein 0.53 g
- Fat 0.1 g
- Vitamins 20.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.06 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.11 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2.2 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 300 mg
- Major Minerals 299 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.06 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.11 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2.2 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Sour of Beer: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Belgian lambic and spontaneous fermentation traditions defined classic European sour beer.
Flanders red and brown ales fixed oak-aged sour malt profiles.
Craft kettle sours and fruit sours expanded easy-drinking tart beer for bars and kitchens.