The times in which only classic beer styles such as Pils, lager, etc. were drunk are over - at the latest with the start of the craft beer movement in the USA. Small microbreweries are extremely keen to experiment and use a wide variety of new ingredients in the brewing process.
The willingness to experiment and innovation can be clearly seen in the beer style of the fruit beers. Whether cherries, raspberries or peaches - there are no limits. The most famous styles are the Belgian kriek (Lindemans - Kriek) and Framboise (Lindemans - Framboise) , which is originally a lambic and is then brewed with fruits. Ingredients such as mate leaves, which have their origins in Peru, now end up in the brew kettle (St. Erhard® - Alpaka Mate Ale) and create an unbelievable variety of flavors that could not have been imagined in the past.
The beer style sour beer is difficult to define. Typical sour beer representatives are lambic beers, the gueuze (Lindemans - Gueuze) and the faro (lambic with candy sugar), which have their origin in Belgium. The Berliner Weisse (BRLO - Weisse) and the Gose (Bayerischer Bahnhof - Original Leipziger Gose) are probably the most famous German sour beers . Special yeasts or lactic acid bacteria give the sour beers their refreshing, sour taste.
Fruit and sour beers are ideally complemented by white meat, light salads, sushi and scampis. An ice cream with fruit perfectly supports the taste of the two styles.
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