Skærrauður, óskír. Ósætur, léttur, sýruríkur. Hindber, perubrjóstsykur, salt.

Gose

Top-fermented sour beer that originated in Goslar, Germany but has today a stronger association with the city of Leipzig. The beer acquires it sourness through inoculation with lactobacillus bacteria and is often flavoured with coriander and salt. The coriander spices it up with light citrus notes and the salt brings freshness and light salinity without being overbearing. This beer is not as sour as for example Berliner Weisse.

Sour Beer

A wide variety of beers, usually ales, that traditionally include a high proportion of wheat and have undergone a process that makes them sour. The acidity of these beers varies, depending on the origin of the beer and the aims of the brewer. Sour beers can be pure and fresh or include various bacteria and yeast varieties, such as Brettanomyces, which lends the beer an aroma and taste that includes hints of hay, countryside and Band-Aid. Some are fermented along with fruit such as cherries. These beers originated in Belgium and Germany, but they are becoming increasingly popular in other countries, particularly the United States. Alcohol content can be from 3% to 8%.Beers in this category are at their best served at 4-10°C Read less