Sour ales are a fantastic platform for fruit flavors. The acidity of the base beers dovetails with the brightness of the fruit and can help sell the flavors of the fruit more authentically. There are challenges to pairing these beers though, and most of them are related to variability of the beers themselves: there are so many different ways to make fruited sour ales. In this bonus episode of Bean to Barstool, David Nilsen walks through the different types of fruited sour ale and explains which types of craft chocolate to seek out and which to avoid when pairing with them.

As mentioned in the episode, you can read more about beer fermentation here, or listen to a bonus episode explaining beer fermentation here.

You can order David’s book Pairing Beer & Chocolate on the Bean to Barstool shop or on Amazon.

The music for Bean to Barstool is by indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.

Bean to Barstool is a podcast that looks at the intersections between craft beer and craft chocolate, using them as lenses for exploring the world of flavor. It is hosted by Advanced Cicerone® David Nilsen. Be sure to check out all the episodes here.

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