One of my favorite styles of beer is the tart, quenching lamic. It's as sour as all get-out, with a refreshing tang that I can never get enough of. So imagine my surprise when I discovered Lambrucha, the marriage of kombucha and lambic. It's like a wild-yeast royal rumble! The brew is tingly and acidic, yet surprisingly smooth. Envision jazzed-up lemonade with a slight alcohol kick. (Very slight: just 3.5 percent ABV.) Curious? Check out my full review at Food Republic. Drink it up!
In this month's issue of Imbibe magazine, I trained my taste buds on gose, a salty, sour and sublimely refreshing style of German beer. Once nearly extinct, gose has been making a comeback thanks to bang-up breweries such as Portland, Oregon's Cascade and Upright, as well as New Hampshire's Portsmouth Brewery and Southern California's Hollister. Gose is sort of like a sour beer with training wheels: The tartness won't always knock your socks off, and the salt serves to smooth out and sharpen the beer's profile. You can find my story on newsstands now (filled with plenty of pretty pictures!), or you can read it online now. Drink it up!