If you’re intrigued by the beers mentioned in our story, Pucker Up, here are a few more to seek out:

The Dissident

Deschutes Brewery; Bend, Ore.

The Dissident is an Oud Bruin, a distinctive Flanders-style sour brown ale with a heavenly aroma and flavor. Fermented for a full 22 months, partly in Pinot Noir and Cabernet barrels, Brettanomyces and local cherries give this beer its characteristic sour taste.


Apricot Sour

Avery Brewing Co.; Boulder, Colo.

Bushels of juicy apricots and bright bursts of barrel-aged tartness are seamlessly infused to cultivate this deliciously distinctive and succulent sour ale. Aged in neutral wine and bourbon barrels, it’s created with a proprietary, 10-year-old house sour blend of Lactobacillus, Pediococcus and Brettanomyces and 23.6 pounds of apricot puree per barrel of beer.



Allgash Brewing Co.; Portland, Me.

Brewed with Pilsner, raw wheat and Biscuit malt, this beer is then fermented in stainless steel for one year with a blend of traditional saison yeast and Brettanomyces. After fermentation, it’s transferred to Scandinavian Aquavit barrels, where it ages for an additional eight months. Astrid is bright golden in color with aromas of spice, bread crust, apple and fennel seed. Citrus, oak and anise give way to warm vanilla notes followed by a slightly tart finish.


Clutch Imperial Stout

New Belgium Brewery; Fort Collins, Colo.

This pleasing, two-part potion was brewed with chocolate and black malts for a rich and roasty overtone, then fused with a dry, substratum of sour for a bold and audacious flavor. Black as night, this beer is blended at 70% stout, 30% dark sour wood beer for a collaboration that begins with a sour edge and finishes with a big, dark malt character, lingering sweet on your palate.

Sang Noir

Cascade Brewing Barrel House; Portland, Ore.

This blend of sour red and imperial spiced red ales is aged for up to a full year in 12- and 24-year-old bourbon barrels as well as port, Cabernet Sauvignon, Zinfandel and Pinot Noir wine barrels. Oregon-grown Bing cherries are added and fermentation continues for another year before final blending. The 2015 Sang Noir boasts a nose of black cherry, bourbon, dark roast malts and brown sugar; expect flavors of dried cherry, molasses, toasted oak and port wine.