In the July issue of All About Beer Magazine my inaugural "Next Beer" column asked the question "is sour the new bitter?" The premise of the column is to look at trends popping up across the brewing world that might soon end up in a glass in your hand.
It's clear that some hop heads are looking for the next sensory experience. Sour beers have been a staple of classic Belgian brewers ands a wave of American breweries now have barrels quietly aging in the corners of brewhouses.
The trend has caught the attention of the folks at Avery Brewing, and they have announced plans to host the Boulder SourFest on Feb. 27 from Noon to 5 p.m. in the Avery barrel-aging room in Boulder, Colo.
The goal is to have at least 35 different sour brews from breweries across the United States pouring ale at the event. Sour ales get their flavor profile from Lactobacillus, Brettanomyces or Pediococcus yeast. Avery is promising that many of the brewers responsible for these beers will be on hand.
Tickets for the event, priced at $35, will go on sale on Dec. 22nd on the Avery Brewing website.