Summary: <p><strong>Smoothie Sours</strong> are an emerging infamous beer style. </p> <p>They’ve been around for a few years and have grown in popularity among craft beer consumers. The style consists of a soured beer with the addition of lactose (milk sugar) and different fruit purees combined to make a malt beverage big on fruit flavor and aroma with an added sour kick to enhance the flavors. The resulting beer tastes a lot like a typical fruit smoothie. </p> <p>While it may be a polarizing beer style, it is becoming an industry standard, even though it’s been criticized, perhaps unfairly, by many in the beer world for not being a beer. Why? Smoothie Sours tend to gush and slush out of the package. Yet, new Smoothie Sour releases continue to be some of the most sought-after and traded craft beer styles. Today’s guests are <strong>Dan Russo</strong> of <strong>Oakshire Brewing</strong> and <strong>John Galante</strong> of <strong>Alvarado Street Brewery</strong>, experts who share their different experiences as well as tips and tricks to brewing Smoothie Sours successfully. </p>
