Sour Ales & Lasagna
As the name suggests sour ales are sour. They show notes of funk, high acidity, some minerality and low bitterness. They are a great choice for heavier pasta dishes such as Lasagna. The acidity cuts easily through the fattiness of the béchamel sauce and the woody character of the beer works well with the slightly burned and crispy top layer.
Sour ale is a catch-all term for any golden to amber colored beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Essentially, its lambic, brewed outside of Belgium.