A Brief History of Sour Beer : The New Yorker

Before there was refrigeration and before tight industrial control of fermentation became possible, beer was hoppy and sour and subject to a good deal of accident, happy or otherwise. Today, in what almost reverses the industrialization and flavor standardization of beer, brewers are adopting the Belgian art of deliberately infecting beer with the same “wild” bugs that generations of their predecessors so painstakingly eradicated. The result: complex, tart and food-friendly beers.
A Brief History of Sour Beer : The New Yorker.

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