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Beer: Sour German ales find a new homeland in America


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Like their most famous sour brethren, the lambic beers of Belgium, Germany’s sour ales arose during the centuries before modern sanitation, when naturally occurring bacteria and yeasts made beers throughout Europe at least slightly tart. Two principal styles, made with added wheat and fermented by lactic-acid bacteria, eventually emerged: gose, associated with the city of Leipzig and usually spiked with coriander and salt, and Berliner weisse, associated with Berlin, usually unflavored but sometimes served with herbal or fruit-flavored syrup.

Ok but pink?!

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