Sour beer is a beer that is most often made by using bacteria or using „wild“ yeast better known under the name Brettanomyces. There are 3 main techniques for the production of sour beers: Kettle sour (the most common one), Barrel aged sour beer (we are one of the few breweries in Croatia that also make their sour beers using this technique), and Spontaneous fermentation (that type of beer production we are also closely following). It is considered that before the industrial revolution and the development of the microscope all beers were somehow sour because yeast had not yet been fully discovered. The brewers of that time did not know why exactly beer turns sour, so people needed to drink it quickly. Until the appearance of stainless steel materials brewers fermented most of their beers in wooden barrels and large pools. The sour beers we appreciate the most are the ones that are for a long time aged in wooden barrels (it is done so to achieve a greater complexity of taste). We produce such beers in our Brettcave and Duality series under the style of Mixed fermentation sour beers. More about sour beers you can find here.