BIÈRE SURE (Sour beer)

Je crois pas en avoir déjà goûté une. C'est bon? ça ressemble à quoi? ça doit être assé varié comme goût... voulu...
ça là bien l'aire d'être comme la Black IPA à Québec ces 2 nouveaux type de bière c'est plutôt rare.
Hopfenstark et Trou du diable sont encore pas mal limité à Québec.

La ruine papilles c'est pas une bière sure?

Fucké ça laissé la bière s'infecter...:

"Sour beer
From Wikipedia, the free encyclopedia

This Norwegian sour beer was aged for 18 months in oak barrels and used a Lambic yeast.
Sour beer is a beer style characterized by an acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be soured, but in practice the most common styles that are soured are Belgian lambics, gueuzes, and Flanders red ale.

Unlike traditional beer-brewing, which is done in a sterile environment to guard against the intrusion of yeast,[1] sour beers are made by allowing yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels – an unpredictable process that many modern brewers avoid.[2] The most common agents used are Lactobacillus, Brettanomyces, and Pediococcus.[1] Another method for achieving a tart flavor is adding fruit – most commonly cherries (to produce kriek) or raspberries (to produce framboise) – during the aging process, to cause a secondary fermentation.[3][2]
Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.[1]