Loganberry Sour

Tasting Notes

Typical of a fruit-forward sour ale, expect a tart, lightly acidic base with loganberry contributing jammy, brambly fruit character — somewhere between raspberry and blackberry but with its own dusky depth. The aroma leans into fresh berry and mild vinous notes, while the flavor balances tangy lactic sourness against the natural sweetness of the fruit. Body tends to be light to medium, keeping the palate lively rather than heavy. The finish is dry with a lingering berry tartness that discourages over-sweetness.

About the Brewery

Bolton Landing Brewing is based in Bolton Landing, New York, a small lakeside town on the western shore of Lake George in the Adirondacks. The brewery draws on its scenic, tourism-driven location and produces a range of approachable craft beers suited to the regional outdoor lifestyle. No additional details are widely documented about their founding date or broader lineup.

Food Pairings

The tartness and berry character here work well with a mild chèvre or brie, where the acidity cuts through the fat and the fruit echoes the cheese's tang. A duck confit or roasted pork shoulder benefits from the sour ale's acidity in the same way a fruit reduction sauce would. Fresh fruit tarts or a lemon posset find a natural complement in the loganberry's jammy depth. Even a simple arugula salad with a sharp vinaigrette holds up well, since the beer's acidity matches rather than fights the greens.

Style Guide

Fruit beers are ales or lagers brewed with added fruit — as juice, puree, whole fruit, or extract — where that fruit is expected to be clearly perceptible in aroma and flavor. When fruit beer crosses with a sour ale, the base is typically a lactic-acid-fermented wheat or pale ale, making tartness and fruit brightness the twin anchors of the style. The category is broad by definition and judged primarily on the harmony between the fruit character and the underlying beer. It differs from lambic-based fruit beers in that most American examples use controlled lacto fermentation rather than spontaneous wild fermentation.