As an expert sommelier and brewer, I can confidently say that sour beers are indeed classified as beer rather than cider. While they may have some similarities to cider in terms of their tart and acidic flavors, their production process and ingredients differentiate them from ciders.
Sour beers are typically brewed using a variety of wild yeasts and bacteria, such as Brettanomyces, Lactobacillus, and Pediococcus. These microorganisms are responsible for the unique souring and fermentation characteristics of these beers. In contrast, ciders are typically made using specific strains of yeast, such as saccharomyces cerevisiae, which produce a different flavor profile.
One of the key distinctions between sour beers and ciders is the base ingredient. While ciders are made primarily from fermented apple juice, sour beers are brewed using malted grains, such as barley, wheat, or rye. The malted grains provide the sugars necessary for fermentation and contribute to the complex flavors and aromas found in sour beers.
Another important difference lies in the production environment. Sour beers are often brewed in a non-sterile environment, allowing for the introduction of wild yeasts and bacteria. This open fermentation process is intentional and integral to the creation of sour beers, as it promotes the development of souring microorganisms. Conversely, ciders are typically brewed in a more controlled and sterile environment to ensure the desired yeast strains dominate the fermentation process.
It's worth noting that the term “sour” is a broad category that encompasses various styles of beer, each with its own unique characteristics. Some popular sour beer styles include Lambic, Gose, and Berliner Weisse. These styles can range from mildly tart to intensely sour, offering a wide spectrum of flavors for beer enthusiasts to explore.
Personal Experience:
As a sommelier and brewer, I have had the pleasure of exploring and tasting a wide range of sour beers. I remember trying a Lambic beer for the first time and being captivated by its complex tartness and funky aromas. It was a truly unique experience that showcased the craftsmanship and creativity of the brewer.
Sour beers are indeed classified as beer rather than cider. They differ from ciders in terms of their production process, ingredients, and flavor profiles. While their sour and acidic characteristics may resemble those of ciders, the use of wild yeasts, malted grains, and the brewing environment make them distinctively beer. So, if you're looking to experience the intriguing world of sour beers, don't confuse them with ciders – they are a unique and fascinating category of beer in their own right.