Sour beer, wild ales and funky wood-aged brews -- once the purview of the most dedicated of beer geeks -- have crossed over to mainstream favorites, and while the best examples of these tart tipples are often hard to find, you’ll be able to drink your fill Thursday at Sourfest 2014.

Downtown’s Belgian beer cafe Little Bear is throwing the fete, and beginning at 11:30 a.m., the typically Belgian-heavy beer list will be dominated by renowned sour beers from around the globe.

Beer lovers looking to explore the world’s acidic offerings can order their libations in three sizes from small (3-ounce) pours to full (8.5-ounce) glasses. Everything from traditional Belgian lambics (Lindemans Gueuze) and Flanders Red Ales (Strubbe Grand Cru) to American craft brewers’ takes on the classics (the Bruery Rueuze and Oude Tart), to inventive wild ales (the Lost Abbey Red Poppy, Jolly Pumpkin Oro De Calabaza) will be on offer.

Sour beer has become a popular niche in the craft beer world, and there are many sub-styles of the the acidic brews. Most examples are brewed and fermented like a typical beer before being exposed to specific bacteria and wild yeasts. These helpful microorganisms get to work on residual sugars left over by the brewer’s yeast and produce a variety of acids and flavor compounds that give sour beer tartness and complexity. This secondary fermentation often occurs in oak vessels that provide further flavor and chemical reactions. It’s tricky work that takes a keen attention to detail and lots of experience to get just right, and it’s why sour beers are comparatively rare and often command a premium price.


Sourfest is an excellent opportunity to dive into this variety of sour beer styles. If you haven’t yet developed a taste, try a Flanders Red or Brown ale (also called Flanders Oud Bruin) like the Bruery’s Oude Tart (which just won a Silver medal at the World Beer Cup); they’re some of the most approachable sour beers, as they balance tartness with malt body and sweetness.

Fruited sours are another excellent option for exploring what “wild ales” can offer, and Little Bear will feature some excellent American examples (like the rarely seen Cerasus from Oregon’s Logsdon Farmhouse Ales, which is made with organic sour cherries). If you’re after the most pucker for your dollar, opt for a pour of the Bruery’s Sour in the Rye -- just don’t forget your Tums.

Little Bear, 1855 Industrial St., Los Angeles, (213) 622-8100.

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