Beer’s broad range of flavors is key to the liquid medium’s appeal. Perhaps no segment of the sudscape demonstrates as diverse an array of flavors as the sour style.And surely, no local event provides a greater opportunity to experience such a wide variety of tart tipples as a Stone Festival. Stone Sour Fest, held on June 26 amidst the wafting scents of spent grain at Escondido’s Stone Brewing World Bistro & Gardens, was a hit for eventgoers clamoring for potent puckerers.
The outlandish time and difficulty involved in brewing sours pushes the style into a niche market of craft beer production and consumption. Generally, only the most adventurous of beer drinkers venture into obscure styles such as krieks, gueuzes and the like. So, the chance to sample from over 100 bottled and kegged varieties of this Old World beer style that is largely undiscovered in America was quite the treat.
When asked how he’s able to procure so many of these hard-to-get brews, Stone Beverage Director Bill Sysak explained, “It’s all about 35 years of connections; knowing who to ask and what to ask for. Also, spending an entire year on each of [Stone’s] festival is key. Tomorrow, I’ll be getting sours for next year’s festival.”
While hop bitterness is the typical flavor nuance of choice amongst San Diegans, there was no shortage of locals in line. Ditto for beer tourists who came from far and wide for this rare tasting opportunity.
“We just got Stone in Missouri this March,” said Michael Jacobs, a Kansas City resident, while enjoying a glass of Cantillon Iris with fellow beer-lover Brad Douglas. “We asked our Stone rep what was coming up and he told us about the Sour Fest, so we flew out just for it.”
Whether attendees’ came from the Midwest or San Marcos, The ‘Fest was most definitely worth the trip and price of admission.