Appendix B · Local Styles (Appendix B)
Catharina Sour
A Brazilian wheat sour with fresh fruit, light and refreshing, with clean lactic acidity and the fruit front and center. Born in Santa Catarina.
Catharina Sour by the numbers
- Alcohol (ABV)
- 4.0 – 5.5%on a scale of 2.0 to 14.0
- Bitterness
- 2 – 8 IBUon a scale of 0 to 100
- Color
- 2 – 7 SRM4–14 EBCon a scale of 1 to 40
- Original gravity
- 1.036 – 1.048on a scale of 1.026 to 1.130
- Final gravity
- 1.004 – 1.010on a scale of 0.990 to 1.040
What Catharina Sour is like
A light, refreshing wheat sour with clean lactic acidity and well-defined fresh fruit. It's a bit stronger than a Berliner Weisse, and the fruit, often tropical, is the heart of the beer. It shouldn't have any wild or acetic character.
Appearance
The color depends on the fruit: straw to red or purple. It may be hazy. Moderate head retention, with the head often tinted by the fruit.
Aroma
Fresh fruit up front over clean lactic acidity and a soft wheat background. Hops aren't noticeable.
Flavor
Moderate to high acidity and clear fruit, with a light malt base and low bitterness. Dry, refreshing finish. It shouldn't have Brett or vinegar notes.
Mouthfeel
Light to medium-light body, medium to high carbonation.
Where Catharina Sour comes from
It was born in the Brazilian state of Santa Catarina in the 2010s, among brewers who used kettle souring and local fruit. It was defined as a style around 2018, and the BJCP guidelines include it in Appendix B.
Ingredients
Pilsner malt and wheat, with few hops. Lactobacillus for the sourness, a clean ale yeast and fresh fruit, often tropical, such as passion fruit or guava.
Brew it yourself
How to brew Catharina Sour at home
Kettle sour the wort with Lactobacillus at 35-45 °C (95-113 °F) until it reaches the acidity you want, then boil and ferment with a clean ale yeast at 18-20 °C (64-68 °F). Add the fruit in secondary, and be generous so it comes through. The classic mistake is skimping on fruit and ending up with a slightly stronger Berliner Weisse. State the fruit when you enter it.
Food pairing
Ceviche, grilled fish or tropical fruit desserts.
Glassware: Teku glass, a tasting glass that works with almost any style.
Frequently asked questions
How strong is Catharina Sour?
Between 4.0% and 5.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Catharina Sour?
It has 2 to 8 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Catharina Sour?
Straw to amber: 2 to 7 SRM (4 to 14 EBC).
What food pairs well with Catharina Sour?
Ceviche, grilled fish or tropical fruit desserts.
Which styles are similar?
If you like it, also try Berliner Weisse, Fruit Beer and Gose.
If you like Catharina Sour, try these
Classification and statistics: official Catharina Sour guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.