Mixed-Fermentation Sour Beer

A sour and funky beer influenced by various microbes. The intent is for sourness and funk to be prominent but balanced, not overwhelmingly harsh.

Complex blend of lactic and/or acetic sourness, possible Brettanomyces funk, and base beer character. Fruity esters may be present. Intensity varies. Balance is key — neither harsh nor bland.

Varies by base style and microorganisms involved. May be hazy or turbid from wild fermentation. Head and color depend on base beer.

Blend of lactic sourness, possible Brettanomyces funk, and base beer flavors. The balance between sourness and funk is intentional. Variable finish depending on microbe profile.

Depends on base style. Generally smooth to slightly tart and spritzy. Sourness may add to perceived dryness. Variable body.

A broad category encompassing beers fermented with a blend of bacteria and wild yeast, inspired by Belgian lambic traditions but produced worldwide. The American craft sour beer movement of the 2000s-2010s drove growth in this category. Producers like Crooked Stave, Jester King, and Prairie use mixed fermentation to create complex, variable results.

What is Mixed-Fermentation Sour Beer beer?

Mixed-Fermentation Sour Beer (BJCP 28B) — a complex sour beer with balanced wild character.

What is the ABV of Mixed-Fermentation Sour Beer?

Mixed-Fermentation Sour Beer has an alcohol by volume (ABV) of 4.5-8.5%.

How bitter is Mixed-Fermentation Sour Beer beer?

Mixed-Fermentation Sour Beer measures 0-25 IBU (International Bitterness Units).

What are some examples of Mixed-Fermentation Sour Beer beers?

Jester King SPON, Prairie Artisan Ales Lambic Style, Cascade Brewing Kriek, Burning Sky Saison à la Provision