CRAFTconditioned

I’m not a sour beer fan, at least, that’s what I frequently say. But I’m learning it’s more complex than that.

My relationship with sour beers snuck up on me over the last year or two. I first began to doubt my “no sours” stance while enjoying a friend’s peach Berliner Weisse on a hot, humid summer night while watching a film outdoors. I often suggest sour beers for my wine-drinking friends, and I usually won’t shy from sampling a sour ordered by someone else.

When I went to the Old and Sour night hosted by Meridian Pint the other day, it was mostly an excuse to meet up with friends for some beer in the new year. But I was surprised to enjoy the beers as much as the company. I was particularly fond of the Jolly Pumpkin’s Bam Biere (saison) and Noel De Calabaza (Belgian strong ale), both cask conditioned, and the Rodenbach Grand Cru, which offered a fruitier sour.

I’ve discovered that I really appreciate when sour characteristics contribute to the overall complexity of a beer (versus asserting a blanket sourness). With this knowledge, I’ll be reconsidering my stance on (and palate for) sour beers over the coming months.

This was my first beer event of the new year, and it served as a great reminder to remain curious, setting aside preconceptions in order to try something new. How’s that for an auspicious start to 2013? In what ways are you expanding your beer palate or knowledge this year?