Brooklyn Bel Air Sour
No ratings yet — be the first to log it.
Tasting Notes
The aroma leads with tart lemon zest and a faint wheatiness, backed by a subtle yogurt-like lacto character that's clean rather than funky. On the palate, bright citric acidity dominates, with a light wheaty grain base and just a touch of tropical fruit softness underneath. The body is intentionally thin and spritzy, which keeps the sourness lively without turning aggressive. The finish is dry and tangy, fading quickly and leaving the mouth clean.
About the Brewery
Brooklyn Brewery was founded in 1988 in Brooklyn, New York, and played a significant role in the early American craft beer movement. They're known for Brooklyn Lager as their flagship, but their lineup spans a wide range of styles from everyday drinkers to experimental and barrel-aged releases. Brewmaster Garrett Oliver is a well-known figure in the craft world, having written extensively on beer and food pairing. The brewery distributes broadly across the US and internationally.
Food Pairings
Grilled fish tacos work well here because the tartness cuts through the richness of any cream-based topping and brightens the mild fish flavor. A light goat cheese salad pairs naturally since the acidity of the beer mirrors and complements the tang of the cheese. Steamed mussels in a white wine broth are a strong match because the beer's dryness and zip echo the brininess of the shellfish. Fresh fruit desserts like lemon sorbet or a berry tart find a friendly counterpart in the beer's citric profile without either overwhelming the other.
Style Guide
Berliner Weisse is a low-to-moderate strength German wheat ale defined by sharp lactic acidity, a very light and spritzy body, and minimal hop presence. It originated in Berlin and was historically consumed with flavored syrups to temper the sourness, though modern versions are increasingly served straight. Compared to other sour styles like Flanders red or lambic, Berliner Weisse is much cleaner and quicker to produce, relying on lactobacillus rather than wild yeast or extended barrel aging, which keeps the acidity bright and uncomplicated rather than complex and funky.