Grisette, historically speaking, is not typically considered a sour beer. The traditional style of grisette originated in Belgium, specifically in the Hainaut region, and was known as a refreshing and low-alcohol beer that was consumed by miners. It was light, crisp, and meant to quench the thirst of the workers after a long day in the mines.
While there is some debate among beer historians about the exact characteristics of traditional grisette, most agree that it would not have been intentionally soured. The beer would have been consumed very fresh, often within a day or two of being brewed, which would not have given any souring microorganisms enough time to fully develop and acidify the beer.
However, in the modern craft beer scene, brewers have taken liberties with the style and have experimented with different variations of grisette. Some brewers have chosen to create sour or mixed-fermentation versions of the beer, embracing the funkiness and complexity that souring microorganisms can bring.
These sour grisettes can be quite interesting and delicious in their own right. The tartness and acidity can add a refreshing and lively character to the beer, enhancing the overall drinking experience. It's worth noting that these modern interpretations of grisette may not align with the historical style, but that doesn't make them any less enjoyable.
As a sommelier and brewer, I have had the opportunity to taste a few different sour grisettes, and I must say, they can be quite delightful. The combination of the traditional grain bill and hopping, along with the added complexity from the souring microorganisms, creates a unique and enjoyable flavor profile. The tartness is usually not overpowering, but rather adds a subtle tang that complements the other flavors in the beer.
That being said, it's important to remember that not all grisettes are sour. If you're looking for a more traditional representation of the style, you'll want to seek out a non-sour version. These beers will typically exhibit a light body, moderate bitterness, and a clean, crisp finish. They are meant to be sessionable and refreshing, perfect for enjoying on a warm day.
While historical evidence suggests that traditional grisettes were not sour beers, modern brewers have taken creative liberties and brewed sour or mixed-fermentation versions of the style. These funky variations can be excellent in their own right, offering a unique twist on the traditional style. Ultimately, whether you prefer a traditional or sour grisette comes down to personal preference and the flavors you enjoy in a beer.