Refining the craft of sour beers: a journey through fermentation, tartness and regional nuances

This review delves into the rich history, production, and diversity of beer, highlighting its enduring global popularity. Tracing its origins back to ancient grain fermentation, we explore the key ingredients of beer—barley and other cereals, water and hops. With Brazil emerging as the third-largest beer producer worldwide, the article emphasizes the country's pivotal role in global beer production and consumption. The focus then shifts to the intriguing world of sour beers, particularly renowned styles like Lambic, Flanders Red, Berliner Weisse, and Gose. These beers are notable for their use of non-Saccharomyces yeasts, which add complexity and distinct aromas. Special attention is given to the Catharina Sour, a Brazilian style that skillfully balances acidity with tropical fruit flavors, gaining increasing international recognition. Furthermore, the article examines modern brewing techniques, such as kettle souring, highlighting their efficiency in production while acknowledging potential trade-offs in flavor depth. The relentless pursuit of innovation within the sour beer industry—whether through traditional methods or the creative incorporation of new ingredients—underscores the importance of this review. Ultimately, this article sheds light on the evolving craft of sour beer production and its cultural and economic significance in today’s brewing landscape, complemented by a bibliometric review.