Some describe sour beers as acidic masterpieces.
Others call them vile swill with an extra dose of funk.
Think of brewing sour beers as one part chemistry experiment and one part waiting game. They can take years to age and require a brewer with patience and room for long-term barrel storage.
Count Shane Johns, head brewer of Tacoma’s Engine House No. 9, as squarely planted in the sour camp. He’s been brewing that category of beer for close to a decade and his style of sour beer aging has become one specialty at the Tacoma brewpub that opened in 1972.
This Saturday and Sunday, Johns has organized E9’s second Sour Fest, a two-day ode to European and American sours. Read more »