On Nov. 18, Holy Grale (a truly exceptional beer bar if you’ve never been there) will host a St. Sour’s Day celebration of sour beer.
Yes, sour beer, as in intentionally, flavorfully sour, not “left open in the cooler in my trunk” sour-rank. Sour beers get their tart flavors as a result of fermenting in open vessels—some of which as large as indoor swimming pools—which attracts wild yeasts. Since most brewing is done in closed vessels that are sterile, sour flavors don’t develop. In open environments, wild yeasts feast and bring acids to the party. (Would druggies say that’s out of sequence?)