To American imbibers reared on fizz, zero bubbles may seem as off-putting as that forgotten cup of beer found after a party. However, in Belgium still beer has a proud tradition. There, spontaneously fermented lambics are sometimes kegged or bagged bubble free and served as flat as the day is long. It’s not a bug but an appealing feature—without carbonic acid, sour beers are less perceptibly acidic and can make for easier drinking.
Inspired by Belgian brewing customs, a budding group of sour- and wild-focused American breweries are saying sayonara to fizz. Is it good? Bad? Heresy? Heaven? Only one way to find out: Read my story. Or not! It's OK. I write a lot of words.