There are many types of beer in the market today, but sour beer isn’t a very common term that you’d hear every day. That being said, it has its own following as well, especially amongst beer lovers who might not necessarily appreciate the malty flavour that traditional beer has. Like its namesake suggests, sour beer in Singapore carries a degree of sourness that sour beer lovers prefer over traditional malty tones. If you’re looking for an alternative to traditional beer with a different, zingy twist, read on to find out all about what sour beer is and what you can pair it with.
What is Sour Beer?
Of all the different types of beers available, sour beer in Singapore is one of the, if not the oldest type of beer in history. This is because nearly all beer used to be somewhat sour before pasteurisation and sterilisation was fully understood and adapted. Sour beer today is made with wild bacteria and yeasts, and these ingredients are what gives sour beer in Singapore its appeal. Sour beer comes in various styles and flavours ranging from lip-shrivelling sour to light and fruity. High-quality sour beer is often allowed to age in oak barrels that enable the beer to breathe and for the microorganisms to thrive.
What Gives Sour Beer its Sourness?
Sour beer in Singapore gets its sourness from two primary types of bacteria and one type of wild yeast. The two bacterias are lactobacillus, a common bacteria that turns sugars into lactic acid (the same bacteria found in yoghurts), and pediococcus, a bacteria from the same lactobacillus family that is often found in sour beers to add acidity. The interesting thing about the latter is that if it’s allowed to ferment over time, it not only increases the acidity of sour beer, but also creates a compound that has a buttery taste.
Finally, the wild yeast found in sour beer in Singapore is called Brettanomyces, a precocious yeast that, when used improperly, can ruin the smell and taste of beers. However, getting it right can result in a balancing later earthiness to the beer.
What is the ABV of Sour Beer?
Typically, sour beer in Singapore contains somewhere between 3% and 5% alcohol by volume (ABV), but some variants can be as high as 8% or 9% or as low as 2%. Ultimately, the ABV of sour beer is largely dependent on the style of sour beer and its brewing conditions. As a general rule of thumb, most sour beers have lower ABV and can be considered a session beer, which means that you can enjoy multiple sour beers in a drinking session.
What Pairs Well with Sour Beer?
The unique, tart-like flavour of sour beer in Singapore goes great alongside various kinds of food, such as —
- Spicy food: anything spicy, such as fajitas or chilli, and Singapore has no shortage of spicy dishes anywhere
- Fatty cuts of beef: the richness of fatty beef pairs well with the refreshing lightness of sour beer
- Cured meats: cured meat and sausages are often salty, making sour beer the ideal pairing to cut down on the saltiness and balance the flavours
- Deep-fried food: Fish and chips is the perfect example of what pairs well with sour beer, with the greasiness and sourness going hand in hand.
- Strong cheeses: goat cheese and sharp cheddar are examples of assertive cheeses that would go well with sour beer
The Ultimate Sour Beer Experience
Here at Arvo Drinks, we import some of the best craft beer brands from Australia and right to your doorstep, as your craft beer supplier in Singapore. Our sour beers are varied and come in unique flavours, from pineapple to raspberry, giving your sour beer an extra hint of fruitiness and sourness. For more information about what else we have to offer, please visit our website.