The World's Sourest Beers Slideshow

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Lambrucha, Vanberg & Dewulf
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Lambrucha, Vanberg & Dewulf
Description

Uniting a Belgian lambic with the fermented tea called kombucha, both of which contain a Brettanomyces strain, makes this mouth-twisting mash-up. The mixture is monstrously effervescent, with sharp flavors that flit from green apples to zested lemon.

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Vanberg & Dewulf

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Juliet, Goose Island Beer Co.
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This Belgian ale is inoculated with wild yeasts and consigned to cabernet barrels alongside plenty of blackberries. The outcome is fruity, tart, and suffused with spicy, tannic notes of oak.

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Flickr/Bernt Rostad

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La Folie, New Belgium Brewing
Description

This face-contorting treat is aged in French oak barrels for up to three years, creating earthy, sour-apple flavors and a bright, acidic body. A tidbit of caramel keeps the sourness in check — somewhat.

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Flickr/nhudson2367

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Brute, Ithaca Beer Co.
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Brute, Ithaca Beer Co.
Description

This straw-toned ale spends months in Brettanomyces-infested oak casks before being finished with Champagne yeasts. The result is a funky bouquet of wood and lemons crossed with lively carbonation and the subtle flavor of citrus and leather.

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Flickr/walknboston

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La Roja, Jolly Pumpkin Artisan Ales
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La Roja, Jolly Pumpkin Artisan Ales
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At the Michigan outfit, brewers let yeast strains drifting through the air inoculate the amber ale, which is a blend of batches aged in bourbon or red wine barrels for two to 10 months. The outcome is an earthy revelation with a perfume of dark fruit and hay.  

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Flickr/Bernt Rostad

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Interlude, Allagash Brewing Company
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Interlude, Allagash Brewing Company
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The Maine brewery’s innovative delight hits you with flavors of citrus, apple and sour funk that are smoothed out by a stint in French-oak barrels that once contained red wine.

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Flickr/joefoodie

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Gueuze, Brasserie Cantillon
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To create this Belgian beauty, one-, two-, and three-year-old batches of oak-aged lambics are blended. Though releases slightly vary by year, expect an aroma that’s by turns funky, citrusy, and super-sour. Gueuze goes down sharp and crisp, with hints of melon.

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Flickr/Bernt Rostad

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Oude Kriek, Hanssens Artisanaal
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The Belgian brewery’s kriek is constructed by adding black cherries to a lambic, then storing the elixir in oak for more than a year. When ready, the results are transcendent: A barnyard-hinted nose of cherries and vanilla oak are matched by a beautifully fruity, bone-dry tartness.

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Flickr/srboisvert

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The Vine, Cascade Brewing
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The Vine, Cascade Brewing
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The blend of Belgian-style tripels, golden ales, and blonde quads is refermented with the juice of fresh-pressed white wine grapes. It packs a puckering sourness, with a sweet fruit foundation and breakneck bubbles.  

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Flickr/familynight

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Beatification, Russian River Brewing Co.
Description

Spontaneously fermented in oak barrels by a kitchen sink of wild yeasts and bacteria, Beatification boasts a pedal-to-the-metal sourness mixed with a touch of citrus, bread, and Granny Smith apples.

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Flickr/Paul A Hernandez