With craft beer rising in popularity, the niche of sour beers has become more known and available as well. Sour beers can range widely in character, but share being intentionally exposed to wild bacteria and yeasts during the brewing process. This produces an acidic flavour and other unique flavour compounds. The brewpub Habitat probably has the most intriguing selection in Trondheim, but whether there or somewhere else, I would ask for a Berliner Weisse.
Words by Daniel Ihlen Ekelund, Product developer AT AssiStep
Photo by Sebastian Bjerkvik