Grisette, like saison, is a traditional Belgian beer style that originated in the Hainaut province of Belgium. It was originally brewed to refresh the miners who worked in the region's coal mines. Grisette is often described as a light, low-alcohol beer with a dry and crisp character.
Now, when it comes to the question of whether grisette is sour, the answer is not a straightforward yes or no. Historically, grisette was not intended to be sour. It was meant to be enjoyed fresh, offering a clean and refreshing flavor profile. However, like many traditional beer styles, modern brewers have taken liberties with the style and experimented with different variations, including sour and mixed-fermentation versions.
Some brewers have embraced the trend of brewing sour grisettes, using wild yeasts and bacteria to introduce acidity and complexity to the beer. These sour versions can exhibit tart and funky flavors, reminiscent of other sour beer styles like lambic or gueuze. The addition of these souring microorganisms can result in a more complex and challenging beer, with layers of acidity and funk.
However, it's important to note that these sour versions of grisette are not necessarily true to the historical style. The traditional grisette would not have been intentionally soured. Instead, it would have been a clean and crisp beer, meant to be enjoyed quickly after brewing. The souring microorganisms would not have had enough time to develop and acidify the beer.
That being said, the emergence of sour grisettes has been well-received by many beer enthusiasts. These funky versions can offer a unique twist on the style, showcasing the versatility of the modern brewing scene. Some may argue that these sour versions better capture the essence of the traditional grisette, as they provide a more complex and interesting flavor profile.
Ultimately, whether you prefer a traditional, non-sour grisette or a funkier, sour version comes down to personal taste. Both styles have their merits and can be enjoyed in different contexts. A traditional grisette can be the perfect thirst-quencher on a hot summer day, while a sour grisette can be a fascinating and thought-provoking beer to savor and contemplate.
In my personal experience as a sommelier and brewer, I have had the opportunity to taste various versions of grisette, both sour and non-sour. I appreciate the historical significance of the style and enjoy the clean and refreshing characteristics of a traditional grisette. However, I also find the sour versions to be intriguing and enjoyable in their own right. The tartness and complexity they bring can add a layer of excitement to the beer-drinking experience.
While the historical grisette was not intended to be sour, modern brewers have embraced the trend of brewing sour versions of the style. These sour grisettes can offer a unique and complex flavor profile, but they deviate from the traditional style. Whether you prefer a traditional or sour grisette ultimately comes down to personal preference, and both versions can be appreciated for their own merits.