7 Sour Beers to Drink All Summer Long

Let’s make 2017 the summer of the sour.

Sours were made for summer drinking. Bright, often low in alcohol, and fruity, they’re perfect for hot days and casual drinking. Here are seven to pucker up with all season long.

1. Off Color Fierce Berliner Weisse

“A delicately tart wheat beer that scores ten out of ten on the drinkability scale. Soured overnight with their house lactobacillus culture, this quencher has a bright, lemony acidity reminiscent of the beverages from your neighborhood lemonade stand.” —Brendan Carroll, Beer Noggin, Bronxville

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2. Bockor Cuvee Des Jacobins Rouge

“Anyone who is getting into the style should consider starting here. A Flemish red from Belgium (the country where sour beer originated), this is the most classic representation of a traditional sour. It pours a deep, dark amber, and the flavors are of dark fruits such as cherry, plum, and fig.” —Adam Wolloch, Half Time, Mamaroneck


3. Victory Kirsch Gose

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“With tasteful salinity, bright, tarty cherry flavor; and a wheaty, cracker-malt finish; this well-rounded Gose is perfect as a summer crusher. It’s widely available, low in alcohol, and supremely balanced – a puckering quencher made for hot summer days.” —Mikey Fishbone, Brew & Co., Bedford Hills


4. Rogue Paradise Pucker

“A passion fruit, guava and orange sour from the famed Oregon brewery, this beer was brewed with the intent to be consumed on a sandy beach in Hawaii.” —Adam Wolloch, Half Time, Mamaroneck


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5. Mikkeller Hallo Ich Bin Berliner Weisse

“If you’re a fan of raspberries, this beer is for you. Super fresh raspberries jump right out of the glass and linger throughout. We sell a ton of this at the shop because it’s so darn delicious. Drink this with your friends who love rose and raspberry everything.” —Brendan Carroll, Beer Noggin, Bronxville


6. Bruery Terreux Frucht: Passion Fruit

“A German-style Berliner weisse, this lightly tart passion fruit sour is the perfect summer sour with low-alcohol content and sessionable tartness.” —Adam Wolloch, Half Time, Mamaroneck


7. Graft Farm Flor

“A wild-yeast-fermented sour cider, Graft is taking a totally unique approach when it comes to cider. New York State apple cider is fermented in large oak foeders traditionally made to age wine. The cask imparts a characteristic dryness to the finished product, but also a wonderful sour punch. Drink this with your friends who don’t drink beer but don’t want to miss out on all the sour beer fun.” —Brendan Carroll, Beer Noggin, Bronxville 

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