BJCP · Category 23 · 7 styles
European Sour Ale
Here are the classic sours of Europe: beers where lactic acidity, or a mixed fermentation with wild yeast and bacteria, is the star. On one side are the German wheat beers, light and refreshing (Berliner Weisse and Gose); on the other, the aged Flemish beers (Flanders Red and Oud Bruin) and the lambic family from Brussels, which runs from unblended lambic to gueuze and the fruit versions.
The 7 European Sour Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Berliner Weisse | 2.8–3.8% | 3–8 IBU | 2–3 SRM |
| Flanders Red Ale | 4.6–6.5% | 10–25 IBU | 10–17 SRM |
| Oud Bruin | 4.0–8.0% | 20–25 IBU | 17–22 SRM |
| Lambic | 5.0–6.5% | 0–10 IBU | 3–6 SRM |
| Gueuze | 5.0–8.0% | 0–10 IBU | 5–6 SRM |
| Fruit Lambic | 5.0–7.0% | 0–10 IBU | 3–7 SRM |
| Gose | 4.2–4.8% | 5–12 IBU | 3–4 SRM |
How to tell the styles apart
There are three groups within the family. The German wheat beers are the lightest: Berliner Weisse (23A), at 2.8-3.8% and a gravity of 1.028-1.032, is pure lactic acidity; Gose (23G) goes up to 4.2-4.8% and adds salt and coriander. The Flemish beers are darker and maltier: Flanders Red Ale (23B), at 10 to 17 SRM, has a winey acetic acidity and red fruit; Oud Bruin (23C), at 17 to 22 SRM, is sweeter, with caramel and dried fruit and less vinegar.
The lambic family is recognizable by its almost nonexistent bitterness (0-10 IBU) and its wild character. Lambic (23D) is young and nearly still; Gueuze (23E) blends vintages, reaches 8% and is highly carbonated; Fruit Lambic (23F) has fruit added and allows a bit more color.
Brew it yourself
Which one to brew first
Start with a kettle-soured Berliner Weisse (23A). The Lactobacillus works before the boil and the heat kills it, so you ferment with your usual equipment without risking contamination, and it's ready in two or three weeks. Gose (23G) is made the same way and is a good second choice. The Flemish beers and lambics use cultures that stay in plastic and gaskets: set aside a fermenter and some tubing just for them, and be ready to wait months or years.
Common mistakes
- Using the same plastic fermenter for sours and regular beers. Bacteria and Brett hide in the scratches and contaminate the next batches.
- Hopping the wort before souring a Berliner Weisse or a Gose. Alpha acids inhibit Lactobacillus, so the souring falls short or never gets going.
- Bottling a lambic or a Flanders red without confirming the gravity has held steady for several weeks in a row. Brett keeps eating sugars and the bottles end up overpressurized.
- Leaving a lot of headspace in the carboy during aging. Oxygen favors acetic bacteria, and the beer ends up tasting like vinegar.
How to serve them
Berliner Weisse and Gose well chilled, at 4-7 °C (39-45 °F), in a tall glass or a wide-bowled glass; the Flemish beers and lambics at 8-12 °C (46-54 °F) in a tulip or a straight-sided gueuze tumbler. Gose goes with shellfish, ceviche and pickles; Berliner with salads and fresh goat cheese. Flanders Red and Oud Bruin pair with game, vinegar-braised stews or pâté, and cherry lambic with chocolate desserts or cheesecake.
Frequently asked questions
Which styles make up the European Sour Ale category?
According to the BJCP 2021 guidelines, 7: Berliner Weisse, Flanders Red Ale, Oud Bruin, Lambic, Gueuze, Fruit Lambic, Gose.
Which is the strongest European Sour Ale style?
Oud Bruin, which can reach 8.0% ABV.
Which is the most bitter?
Flanders Red Ale, with up to 25 IBUs.
Which is the palest and which is the darkest?
The palest is Berliner Weisse and the darkest is Oud Bruin.
Classification and statistics: BJCP category 23 (European Sour Ale), 2021 edition.