{"id":18057,"date":"2013-08-08T12:23:34","date_gmt":"2013-08-08T18:23:34","guid":{"rendered":"http:\/\/www.craftbeer.com\/styles\/american-sour"},"modified":"2019-05-16T13:21:46","modified_gmt":"2019-05-16T19:21:46","slug":"american-sour","status":"publish","type":"styles","link":"https:\/\/www.craftbeer.com\/styles\/american-sour","title":{"rendered":"American Sour"},"content":{"rendered":"<p>The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[4130],"class_list":["post-18057","styles","type-styles","status-publish","hentry","tag-sour-tart-funky","style_type-ale-2","style_glassware-goblet","style_parent-wild-sour-beers"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>American Sour - CraftBeer.com<\/title>\n<meta name=\"description\" content=\"The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.craftbeer.com\/styles\/american-sour\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"American Sour\" \/>\n<meta property=\"og:description\" content=\"The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.craftbeer.com\/styles\/american-sour\" \/>\n<meta property=\"og:site_name\" content=\"CraftBeer.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CraftBeers\/\" \/>\n<meta property=\"article:modified_time\" content=\"2019-05-16T19:21:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/beerstyles_social1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:description\" content=\"The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash.\" \/>\n<meta name=\"twitter:site\" content=\"@craftbeerdotcom\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.craftbeer.com\/styles\/american-sour\",\"url\":\"https:\/\/www.craftbeer.com\/styles\/american-sour\",\"name\":\"American Sour - 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