Craft Beer Sours and Black IPA are the new Trends

The Craft Brewers are always trying to be unique.  Although most stick to the basic ingredients of beer (and as defined by the German purity law - Reinheitsgebot) as Barley, Hops, Yeast and Water – now many are varying off with both materials and process.  The two newest trends are Black IPA (sometimes called Cascadian IPA) and the Sours (which have actually been around since the early 2000).

The Sours are a traditional Belgian tradition, and might include Lambics, Gueuzes, and Flemish Sour Ales.   The perception is off flavor or tart, but this is not necessarily the case.  These beers are brewed with wild yeasts, and in some cases, bacteria is introduced.  In America, these beers are generally aged for many months, or even years in wooden barrels.  If you have not had a sour, you should.  They are absolutely different than a traditional Lager or Ale, but very good.

Brewers have also been adjusting the IPA style to the ‘dark side’.  This new style, sometimes referred to as Cascadian Dark Ale, or simply Black IPA is a cross between a Port or Stout and an IPA.  It has plenty of Citrus and Floral hops, yet notes of Coffee and Caramel or Cocoa.  While it is a chore for the brewer to maintain balance, the hops and malt does generate a nice bitter beer.

These two styles, for the most part, are brewed with traditional ingredients and not adjuncts.  I’ve had both and I find them very good.  Try them at your next beer festival – I’m sure someone is offering both!