Why are sour beers thick?

Why are sour beers thick?

Sour beers can often have a thick and viscous texture, and there are several factors that contribute to this characteristic. One of the main reasons is the addition of a large amount of fruit, typically in the form of purees, during the brewing process. This infusion of fruit adds not only a bold and intense flavor, but also thickens the beer due to the presence of soluble pectins.

Pectins are a type of complex carbohydrate found in fruits that have the ability to form gels when dissolved in water. When fruit puree is added to beer, these pectins interact with the liquid, creating a thicker and more viscous consistency. This can be particularly noticeable in sour beers that are heavily fruited, as the pectins from the fruit contribute to the overall thickness of the beer.

Furthermore, the addition of fruit puree often leaves behind a significant amount of solids from the fruit. These solids can settle to the bottom of the can or bottle and also cling to the sides of the glass when poured. This further enhances the perception of thickness in the beer, as the suspended solids create a more substantial mouthfeel.

In my experience as both a sommelier and brewer, I have encountered a wide range of sour beers with varying degrees of thickness. Some sour beers can have a relatively thin consistency, while others can be incredibly thick and almost syrupy. This thickness can be influenced by factors such as the type and amount of fruit used, the brewing process, and the specific yeast and bacteria strains involved in fermentation.

It is important to note that not all sour beers are thick. There are also sour beers that have a lighter and more effervescent mouthfeel, similar to traditional Belgian lambics. These beers often undergo spontaneous fermentation and are aged in oak barrels, resulting in a different flavor profile and texture compared to heavily fruited sour beers.

To summarize, sour beers can be thick due to the addition of fruit puree, which contains soluble pectins that thicken the beer and leave behind solids that contribute to the overall thickness. The specific characteristics of a sour beer, including its thickness, can vary depending on various factors involved in the brewing process.