Sour beers are entering the craft beer mainstream, appealing to enthusiasts who are on the lookout for anything complex, wild, funky and distinctive. “There is a lot more interest in sours,” says Next Door Brewing’s Bryan Kreiter. “They aren’t overtaking IPAs and hoppy beers, but drinkers look for them.” Next Door almost always has at least one sour on tap. Kreiter’s latest has lots of the tart pucker factor. This was a Mother’s Day release, hence the name Mutha Pucka.
What is it? Mutha Pucka Pineapple Sour Blonde Ale from Next Door Brewing.
Style: Even before it was understood how yeast and microbes affect brewing, all beer would likely have had some sourness. But in modern times, the “sour” style has evolved into a beer that has pronounced sourness ranging from simple puckering tartness to strong acidity.
Today’s sours are found across a broad category of beers styles that are typically brewed with ale yeast and inoculated with souring bacteria (such as lactobacillus) and/or special strains of wild yeast (such as brettanomyces and pediococcus). The choice of bacteria or wild yeast produces dramatically different results. Likewise, the underlying beer style, with its own range of malts and hops, will further expand how sourness is perceived. To make Mutha Pucka, Kreiter starts with a grain bill of Pilsner and Vienna malts similar to what’s used in a Belgian Golden ale, to which he uses a kettle-souring method that involves introducing lactobacillus (think yogurt and acidic sourness) into the wort, followed by an American ale yeast for fermentation.
Background: Kreiter adds about 10 pounds of pineapple concentrate to the fermenter for a three-barrel batch. This is its second appearance as a May offering. Other sours Kreiter offers throughout the year include a Berliner weisse later this month and a Flanders red ale later this year. He’s also working on ideas for a sour stout and a sour brown.
Bomber bottles of Mutha Pucka sell for $12 each at the brewpub. Kreiter says he’ll be releasing more in late May or early June, but after that it will be gone for the year. The beer finishes at 6.7% ABV.
Tasting notes:
Aroma: A light fruity citrus nose
Appearance: Hazy, bright yellow-golden color. A bubbly, white head.
Texture: Light and bubbly.
Taste: A sharp, tart pineapple fruitiness. This is not a sweet pineapple flavor; rather a tropical, dry, grapefruit-like flavor.
Finish/Aftertaste: Crisp, tropical and tart with dryness.
Glassware: This sour is best served extremely cold to bring out its tartness. Enjoy it in a chalice or goblet that gently focuses the pineapple nose and encourages sipping to appreciate the tart and fruity elements.
Pairs well with: The fruity pineapple side of this sour is a nice match for summer picnic fare like salads, sandwiches and fried chicken. Some will find it intriguing with certain Asian dishes (it could be an added dimension to sweet and sour pork). An aged Brie is also a nice companion.
The Verdict: Mutha Pucka is crisp and tart. It’s approachable to those who are curious about sours and avoids the intense acidity found in some kettle-soured beers made with lactobacillus. I enjoy it for its assertive pineapple tartness that eventually becomes dry, more like grapefruit. That tart tropical twist gives depth to the flavor, beyond it just being sour. It’s also effervescent and initially comes off as quite refreshing, which makes it well suited for spring and summer drinking. However, at nearly 7% ABV there’s an alcohol warmth that builds and takes a little of the fruity crispness off the pineapple.
