The Sweetest Guide to Sour Beers
“Funky, some overripe fruit, leaning more into barnyard flavors, dried hay, grass…horse blanket, horse-like…a little bit of cheese rind…blue cheese, parmesan…” That description sounds more like the fetid smell of a (cheese?) farm’s decaying compost heap than a cold beer. But for Anthony Accardi, a brewmaster at Long Island City’s Transmitter Brewing, “barnyard flavors” is…
