WEEK 243--Tokyo 2025--went some places drank some beer( Part 2/2)

Second part of what were some memorable ones from various bars in Tokyo recently--more as a personal journal than any sort of Tokyo craft beer guide which is really not the case.

上个月初的东京行，去专卖吧/瓶子店看看喝喝是指定动作，除了上期提及的几家新酒吧，也去了熟悉的其他几家，喝到酒单上/冰柜内选酒之外也有酿酒师在活动中拿出来分享的私藏，以下是相对比较突出的几款：-

here are some nice ones worth mentioning:-

Cantillon Ashanti 2022

went to a familiar place at Takadanobaba--instead of tap list went straight to fridge area to check out what's inside--to my pleasant surprise there it was among another 2 or 3 variants of Cantillon--Ashanti was a variant i have wanted to try out even before it emerged--i was curious how pepper as well as mushroom and perhaps toasted coconut would work out in a Lambic--so when Cantillon made Ashanti as Zwanze Day beer back in 2022 and then tweak the formulation to have Ashanti as a "regular" bottle--it became the one (along with Magic Lambic) im more curious about--and to have found this in a Tokyo bar was quite a joyful experience.

From nose to taste--it was not really what i have thought it might be--there is more gingery notes than pepper--something not expected but this is in no way to say im dissapointed or the bottle did not live up to standard--nothing like that--it was not what i imagined it might be but still 1 which i enjoyed happily.

在比利时大师级醸坊造出这款2022Z年Zwanze Day作品之前，个人对胡椒（还有蘑菇烤椰子）在天然发酵酸啤（lambic）中能发挥什么样的风味表现感到好奇，然后这款作品出现了，在高田马场Beershoku餐酒吧找到之前一直是个人很好奇风味表现会如何的瓶子。

能在毫无预期情况下打开冰柜找到时确实有惊喜，开瓶入杯第一口从闻香到口感和预期有点不一样，胡椒气息并不如想象中浓郁，实际上闻到的姜味更明显，口感是酸中带有些微姜辣加胡椒气息，整体风味表现跟想象中不太一样但能喝到还是开心的，期待之后可以再喝到醸坊调整比例後已成为“常态款”版本。

Uchu Gloun

First had this not at Uchu Toranomon taproom but Sangenjaya's sanity bar--in fact this was the only smoothie sour available at the bar on the day of visit and it was thick body- ice-cream like- quite tasty to say the least.

虽是宇宙醸坊作品不过是在三轩茶屋sanity酒吧喝到，是当天店里唯一果泥作品，以草莓香蕉龙舌兰椰浆柠檬汁等等酿造而成，酒体非常浓郁，喝起来有点像是液体水果冰淇淋感觉，绝对易喝而且完全没有酒精感，是“有点危险”的浓厚果汁甜点作品。

Yggdrasil- SOAN

This was from the brewer's own cellar--had this ( along with another mead + ice wine) during a small event at Mikkeller Shibuya--thanks to Davido the French brewer who is a common friend of some of my Tokyo based geek friends--this Pineapple mead with whiskey chips influence was very hormoniously combined with the base honey.

法国酿酒师多年前见过面也是好几位住东京啤迷的共同朋友，这是他为小女儿出世酿造的特别纪念日蜜酒，使用了来自妻子娘家的新鲜台湾凤梨配以乌克兰蜂蜜并放置威士忌旧桶木片提味，是道玄坂“米吧”小型活动中酿酒师拿出来分享的私藏瓶子，凤梨的酸甜香很好的融合入蜂蜜和威士忌风味中，是水准之作。

Cellador Trueborn

One of bottles shared with Neil my Tokyo blogger friend at Chitose-Funabashi's Sour Swamp--it's been almost unspoken Tokyo trip "always-do" to meet up and share a few beers everytime im in town.

Had very few Cellador beer before they suddenly annouced closure and then "re-opened"--the attraction here was the use of  mushroom peppercorn & jasmine flowers and conditioned on orange blossom honey--we both were in agreement about the tastiness of this one.

加州小醸坊农场风格作品，采用了鸡油菌，粉红胡椒，茉莉花并以橙蜜入酒，是在千岁船桥Sour Swamp酸啤酒吧喝到，当晚和住东京部落客老友一起分享三瓶之一，这家原本已宣布关门大吉的醸坊还好之后又“复活”，至今喝过这家作品都在水平上，就像这款也是易喝中见层次。

Sante Adairius Rustic Ales--Saison Bernice

First had their beer many years ago back in Copenhagen's MBCC--actually had this on tap the other day at another bar but no harm having the same one from bottle conditioned version--though this is first made way back and considered classic from SARA--still a nice one to have as good beer would still stand out despite "age-gap"/"generational-gap".

另一家加州醸坊，以酿造易喝富层次农场风格啤酒/酸啤为人知，是个人早期在哥本哈根啤酒庆典认识的醸坊，这款属于醸坊经典款作品之一，不加任何水果，是麦芽酸菌水和啤酒花结合作品，柔顺易喝中带有些许柑橘和桃李风味，不是什么惊世之作但绝不平庸。

Bru Strubbe--Ichtegems Grand Kriek

Last beer of the evening at Sour Swamp with Neil--a rather fitting one for the road beer-a somewhat mild kriek lambic in terms of funk/sourness/ as well overall complexity but nonetheless an easy drinking one to end the session.

见面当晚最后一款酒，是个人至今还没机会喝过的比利时小型旧醸坊，以樱桃浸泡至少9个月的天然发酵酸啤作品虽然没有Lambic很突出的野生菌发酵异味（酸啤迷称之为霉香）但整体风味确实有樱桃天然发酵酸啤感受，微酸易喝是不错的结尾酒。

When in Tokyo these past few years--apart from visiting craft beer places--there will always be bottle sharing sessions with geek friends living there--next article is about what bottles came to table during sessions.

每次去东京，除了酒吧喝到作品，少不了和啤迷朋友们分享大家的私藏瓶子，下一期会聊聊好些值得记录下来的好酒。

 

WEEK 242--Tokyo 2025--went some places drank some beer(Part1/2)

Went to Tokyo last month for the "yearly-visit"-basically just meeting up some geek friends living there--as well visiting some new/existing craft places(speciality coffee as well but will just keep to beer here)--due to limited space with the newspaper column--it was basically about 4 places located at Toronomon Hills & Takanawa Gateway which is not the whole picture as i did went to more than these 4 places.

11月初去了趟东京见住当地啤迷朋友，也去全新或熟悉的酒吧/瓶子店探访，数年前开始的在地私人瓶子分享会这次也没少，和新旧啤迷朋友们分别在不同地点有两次不同聚会。

先聊聊去东京什么地方喝了点什么。

Toronomon Hills

This is what we Malaysian call "Atas place"( high end place) with high-end office building and more--those who have been following Uchu brewing would know they opened up a taproom here since late last year--and then there are 2 more which also located nearby--WCB taproom & BTaps bar--both with more taps selections and obviously different dicrection in terms of choices.

虎之门（Toronomon Hills)

有朋友笑说，在东京市中心冠上Hills名号的建筑物/地区就是高尚代名词(六本木有Roppongi Hills，麻布台有Azabudai Hills）, 到东京前知道这区新开了3家酒吧，包括源自山梨县当今日本新贵酿坊最炙手可热的Uchu(宇宙）酿坊小型品饮室，静冈县West Coast Brewing酒吧及去年在镰仓电车站附近偶然发现去过的BTaps餐酒吧。

3家新开酒吧中，当天酒单选择/个人口味来说，只有6个啤酒泵加上冰柜自家罐子选择的Uchu酿坊品饮室最对味（也因此去了两次），虽然类果汁印度淡啤（Hazy IPA）个人没有很爱，但在这次基本没能在去过大多数酒吧/瓶子店找到果泥啤酒（Pastry/Smoothie Sour)，包括预期中会有作品的熊本天草酿坊Amakusa Sonar Beer完全不见踪迹，加上其他类型酒单也不是很吸引情况下，Uchu几款不同高质素果泥作品成了二访动力。

Went to all 3 places on the same day since it's all within walking distance--of the 3 went to Uchu first since it's closer to Metro station exit--then to BTaps and lastly WCB taproom--in view of the tap list as well cans selection( or the lack of it at BTaps)--Uchu was the one with pastry sour'/smoothie sour selections (though many would go mostly for their hazy ipas) and that was good ennough reason for a revisit few days later.

同一天去了附近走路可到的West Coast Brewing酒吧和BTaps餐饮酒吧，是风格迥异的两家，WCB开在大马路人行道旁高级办公大楼一侧，走新颖风格路线，酒吧位置和设计让能见度很高，有20个啤酒泵及冰柜自家罐子作品。BTaps则是餐饮食堂路线，开在另一栋办公楼地下一层餐饮区，当天有13个啤酒泵选择（没有罐子或瓶子选项）， 不过绝大多数全是IPA，一定程度上显示了趋向教大众化的餐酒吧定位。个人来说，无论是WCB或BTaps喝到的都是中规中矩作品，没惊喜也没惊吓。

Of the 3--Uchu is the smallest in terms of size and standing space only--while WCB taproom is a more cozy place with bar & table seatings & food available--same goes for BTaps though the day of visit there's basically almost only IPA available on the tap list which probably indicated the customer base they have or targeting at. As the name suggested WCB taproom is basically all about their own brew with tap selection as well as cans in fridge available.

In view of tap list available at both WCB & BTaps--it was more of a quick visit rather than longer stay at both places--though both have sitting capacity as well as food to suggest a longer than 2 beers and out visit.

Takanawa Gateway

A rather new place that's only 1 JRstation away from Shinagawa--found out by chance that this new office/shopping building build beside the new station actually has a craft beer place and it's being run by people from Sanity bar(been to their Sangenjaya shop previous years as well this time around)--it's a sort of mini food court concept--bar is located 1 side while the opposite site has more seats and you can order Afuri Ramen or Indian Curry by the click of your handphone via QR code available on every table.

高轮Gateway (Takanawa Gateway)

了解JR山手线运转路线的会知道这是距离品川一站之遥，位于品川站南侧的一个全新站，这里有依站而建的全新办公楼/购物中心建筑群，其中北楼第五层就有结合拉面/印度咖喱和craft beer的一体化餐厅，酒吧是由近年冒起的三轩茶屋酒吧/瓶子店sanity主理，16个啤酒泵加上设在吧台后端大冰柜的瓶子/罐子选择，座位空间舒适加上设有餐酒手机点单服务，是就算坐着不动也能享用啤酒餐点的地方。

Sanity不定时会和日本在地醸坊搞联名合作，这次在新地点开新酒吧也不例外的有几款不同醸坊联名作品出现，当天酒单和冰柜中看到选酒都有不错作品，相对于三轩茶屋酒吧的小巧和“罚站”，这里的共享空间座位更舒适。

Bar has more tap selections than it's Sangenjaya shop--with big fridge hidden behind bar area--it's definitely more relaxing than the Sangenjaya shop(basically standing room only) because there are seats available to rest your legs--and with various food options available nearby it's a welcome addition to Tokyo's ever expanding craft beer scene.

Lastly--besides these 4--also visited some familiar ones--namely Beershoku at Takadanobaba--Pigalle Tokyo & Sanity both at Sangenjaya--both Mikkeller bar & Kiosk at Shibuya--Devil's Craft & Fetish Bar both at Hamamatsucho--as well Sour Swamp at Chitose-Funabashi.

上述4家东京全新酒吧之外，也去了分布在不同地区自己熟悉的酒吧/瓶子店，包括涉谷道玄坂的Mikkeller Bar和另一头靠近宫下公园的Mikkeller Kiosk，三轩茶屋的Sanity和老字号小酒吧Pigalle Tokyo，滨松町的Devil’s Craft和设计色调有点怪奇的Fetish Club酿吧，还有就是千岁船桥的酸啤专卖吧Sour Swamp和部落客啤迷朋友的一年一聚，下期再聊。

WEEK 241--Essentials to Beer Fest Enjoyment

 

End of October will see Beijing hosting for the very first time Asia version of the Copenhagen based craft beer event MBCC- with the likes of Hill Farmstead, Pulpit Rock & 3Fonteinen appearing in the initial list with 30 plus other breweries--this is no doubt 1 event to look out for especially for those living in Asia

十月底北京将首次举办丹麦啤酒庆典（MBCC）亚洲精简版活动，至今已公布参与酿坊阵容中引人瞩目的有美国顶尖酿坊Hill Farmstead， 黑啤高手酿坊Pulpit Rock， 比利时天然发酵酸啤中不可或缺的酿坊3Fonteinen以及其他30多家来自欧美亚洲太平洋等地不同酿坊。

还没去过类似规模活动的新朋友问起北京这次活动是不是值得一去，去的话有什么需要注意的，还有就是北京和哥本哈根原版活动的区别有哪些之类的，实际上每次活动都会有不同处但也有一些类似经验可以分享， 以下是一些个人意见，是不是有所助益，各自消化，没有绝对。

A newbie was curious and asked a few questions about the up coming event including what might be the differences between the 1 in Copenhagen and the small scale Asia edition--here's a few observations from previous trips to Copenhagen and the maiden Asia edition in Tokyo(MBCT2018)-digest as you would-could be useful or otherwise.

Arrive Earlier

The fest itself is usually or always being held on Friday & Saturday--and few days prior to the fest--in Copenhagen there will be a whole week( or 8-9days) of various tap takeover/ first release / meet the brewers/ beer food pairing events going on at selected bars/ bottle shop/ restaurants--in another word for that MBCC week the city of Copenhagen is essentially turned into craft beer(and some mead too) heaven.

While it's not expected the same would be happening here in Asia albeit on a lesser/smaller scale--it's always good to arrive earlier in another city to get some feel-acclimatize if you will-with the place-food/drinking water logistic and so on-hit the local bars-even better if there's pre-organized events by fest participating breweries.

1）早几天到

MBCC啤酒庆典一般都是星期五和星期六两天各有早午场两个场次，两天共有四个不同场次，而在周五周六两天庆典活会场动之前的五六天前城里参与啤酒庆典活动的专卖吧/瓶子店/特定餐厅等等都会有各自不同的占领啤酒泵（Tap Takeover）或特邀酿坊首卖会等活动，意思是在周末正式会场活动开始之前，整个星期都有已安排好等待啤迷前来的不同酿坊活动。

稍微不同于哥本哈根，北京这次啤酒庆典活动周五一个场次，周六有早午场次，一共三个场次，相对来说是比哥本哈根少了一个场次。至于配合周末正式会场活动之前有什么地方会有什么酿坊的各自不同活动则至今仍未有公开讯息，一般来说会有的所以稍后多留意官方活网页公告就可以得知有什么， 就算万一只有周五和周六两天会场活动的话，对住亚洲啤迷来说也很不错了，三个场次可以品尝到的不同酿坊作品有很多是亚洲正式进口商市场仍没有或不会有的酿坊作品。

虽说住亚洲的话北京不会有欧亚那种六七个小时的时差问题，不过早一两天到的话，吃吃北京烤鸭养养神适应一下北京水土後再去开喝也是不错的。

 

Stay Vigilant

Nope--not meaning to say "watch your back" or anything like that--just a playful way of saying going to a big beer fest at times can be like going on a mission or even "work" like--in Copenhagen for examples--if you arrive on a Sunday--and waiting to attend fest on FRI/SAT--thats a whole week of daily drinking--with pre-fest events coming left right center( 3-4 events a day -minimum 2 to choose from)--that's a lot of beer(mead) to handle--hence it's absolutely important to keep in good condition through out the whole week--make sure to rest well/eat proper meals--and NEVER drink empty stomach--personally this is the sure formula to go face down--unless you have super natural ability to handle alcohol or something like that--otherwise==no matter if you are of small body frame or huge one--drinking empty stomach is a sure way for unpleasant experience of drunkenness--and the bad way to stop you craft drinking pleasure for the next day at least.

2）保持状态

这样说可能会被认为是在“嗮命”， 不过之前实际去到哥本哈根啤酒庆典而且是连续七八天都在跑专卖吧/瓶子店，以及两天四个场次的会场活动後的每一次感受是这其实跟在“工作”或“做任务”的情况不无相似之处，是需要保持状态体力和自律专注的，其中最重要的是睡眠要足够，更要确保每次开喝前已吃饱，个人一直强调的是，不管体型大小，除非天赋异禀或有特异功能，空腹喝酒是大忌，会让人很快享受不了美酒佳肴或直接趴下，换句话说，这会是个让人接下来喝不了更多好酒也让自己难受的事，一定要避免发生。

Drink less Taste more

Conservative estimation --say each brewery woujld pour 2 different beers per session in Beijing--with about 40 participating breweries--that 80 different styles of beer each session--meaning you have 4 hours to drink all that--bearing in mind 2 each brewery is only very conservative assumption becuase in truth majority if not all will have more than 2 to pour--and those would surely include high ABV ones like Big Stout- Barley Wine- Triple IPA-as well Mead-so managing how fast or slow you drink--as well how much volume wise is something to consider--indeed the taster glass for fest is relatively small--and usually brewer/helpers would not pour a full glass--with so many to drink from--perhaps drink less( in volume) taste more( various breweris/various styles) is a way to make the experience enjoyable.

Another thing is --while everyone would have 1 or more personal favourite beer styles to enjoy--it would be slightly wasteful to just focus on 1 or 2 beer styles when there are many other styles to sample from--going out of the comfort zone during a fest of this level is not going to hurt--you might just find something unfamiliar with but tasty and enjoyable.

3）喝少尝多

北京这次啤酒庆典，至今已知的是会有40家酿坊参与，以最保守每家每场次提供两款不同作品估算（当然不会只有两款），意味着每个场次啤迷们都有机会喝上不少过80款不同类型风格的啤酒，这其中不乏高酒精度作品如黑啤(stout)，大麦酒(barley wine)，三倍印度淡啤(triple ipa)，或是蜜酒（mead）等等，在特定时间内（4个小时）要喝数量不少的作品，虽说庆典杯子本身是小容量，一般来说领酒时酿酒师或工作人员也不会倒满，但累计喝下来还是需要注意个人酒精承受能力，建议喝少尝多，意思是一小杯可以跟同行朋友或是周边陌生人分着喝，这样比较可以做到品尝更多不同作品但相对来说摄取量比较少的喝法。

另外就是，个人接受度比较高的话，可以换着不同类型风格啤酒作品喝，避免独沽一味，毕竟这样的啤酒庆典就是各式不同类型风格作品都有，欢迎大家开放心态尽量尝试自己最熟悉最喜欢类型风格以外的其他作品风味。

WEEK 240--make craft beer easier to understand

 

craft beer has became more widely known in the last 10-15 years or so--in many cities across Asia, craft beer is no longer confined to specialized bars or bottle shops but available in some cafes/restaurants as well selected covenience store/supermarket--that said--how to make craft beer easier to understand/less intimidating/ confusing to newbies is still something craft industry/community as a whole need to work on.

过去十多年来craft beer在亚洲不再局限在专卖吧/瓶子店，亚洲不少城市可以在咖啡馆/餐厅/特定便利店/超市看到/买到--不过，怎么让新朋友更容易理解/减少开始接触时的困惑 疑问/甚至误解都是业者以至整个craft beer社区需要努力的方向。

近期和香港啤迷朋友WARREN YU聊聊，听听他自酿课程导师/瓶子店/专卖吧/酿坊/啤酒裁判等等不同业者经历的观点 ：- 

Met Warren at HKBrewcraft some years ago and more recently at a SheungWan craft beer bar--here's a chat to get his thoughts on the topic of getting  messages through first liners to newbies in view of his experiences of operating bottle shop/ home brew classes/ craft beer bar/ BJCP beer judge/ brewery....

*English written by Warren/ Mandarin transcript by me.

1) what might be some effective ways of introducing craft beer to newbies/first timers from craft community point of view?

To the industries: Let’s keep things straightforward and ditch the fancy terminology. Discuss flavor profiles and balance in a straightforward and relatable manner. 

To the customers: Let’s keep an open mind and be ready to rethink some of the misleading marketing that you might have encountered in mainstream beer advertisements.

1）craft beer社区观点来说，什么是对新人比较有效的推介方式？

业者要摈弃华丽辞藻，简单直白更有助新人理解，讲述啤酒风味时可以（站在新人角度）尽量说得浅白易懂。

新人们要保持开放接受心态，重新审视之前受到的大厂啤酒营销策略/广告宣传影响。

2) what might be some  obstacles faced by craft community in attracting more people to try out craft beer- here in Asia?

1.Too many middle-aged men are trying to give their opinions, like what we are doing now. Does not only apply to Asia 

2.Excessive use of local ingredients without mastering the basic beer style.

3.Using TIPA or Imperial Stout in a drinking game.

WEEK 239--Sour Beer made simple

"beer is sour?"--that's a rather novel concept to many newbies-- some who only had MACRO LAGER before would have thought this is beer gone bad OR would be concerned about the puckering/one dimensional sourness of a sour beer.

刚接触craft beer新人对啤酒可以是酸的概念觉得陌生，也担心会只酸没其他风味的顾虑，对很多新人来说酸味啤酒是之前不知道的全新概念。

 实际上酸味啤酒的分布相对广阔，几个以酸为风味主轴啤酒类型风格之外，酸味啤酒也可以延伸至比如黑啤或印度淡啤等原有风味主轴不是酸的类型。

 酸啤是什么一回事？以下是一些简易概念：-

for those who know--sour beer refer to quite some different beer styles focusing on sour taste/smell either as the main characteristic OR part of the characteristics of a beer--in fact other than a few beer styles which are specifically well known as sour beer styles--other styles not usually associated with sourness like IPA/Stout can also be made into a sour beer if the brewer wishes to. 

here are some simple basics about sour beer:-

1) where does sourness come from?

in simple words--sourness in a beer can be achieved via brewing method--and/or also with adjunts like adding sour fruits/juices....

1）酸从哪里来？

简单说，酸味来源主要通过不同发酵方式，另外就是添加食材比如水果提味而成。

*Brewing method*

1-1) Kettle Sour

A relatively faster and easier to control way of making a sour beer by inoculating sour bacteria such as Lactobacillus into the cooling wort during brewing process. Kettle sour beer might be lacking in depth and layers but adding adjunts is 1 way of making the beer more interesting.

发酵方式

1-1）Kettle Sour

相对来说快捷又可控的酸啤发酵方式，通过添加乳酸菌让冷却麦汁酸化然后煮沸而成，风味以酸爽为主，可能欠缺丰富层次风味变化不过可通过添加食材或桶陈方式提升。

1-2) Mixed Fermentation

Depending on what the brewer wanted--this is about using at least 2 different bacteria/yeast--souring agents such as Lactic acid bacteria as well as Brettanomyces/ Saccharomyces yeast can be used /mixed during different stages of brewing process--which usually take longer time to achieve desired tartness & complexity. This is still very much a controlled process when compared to Spontaneous fermentation beer such as Lambic.

1-2）Mixed Fermentation 

视乎酿酒师要什么，通过添加两种或以上不同酵母，包括乳杆菌，酒香酵母，酿酒酵母等发酵并酸化酿造而成。这也是可控酿造方式，需要较长时间工序让风味层次更丰富。

1-3) Spontaneous Fermentation

While many beer geeks would instantly think of terms like Pajottenland in and around Brussels area as well Lambic--this method is being used by brewers outside of that area including US & more--what is unique about this method is that No yeast is added by brewer--everything is up to the Bacteria existing naturally in the air/surroundings.

Another unique feature of this method is brewing can only be done during Cool/Cold weather period because hot/humid weather would mean BAD bacteria will take over and the beer will go bad.

1-3）Natural / Spontaneous Fermentation 

天然发酵酸啤类型中，比利时天然发酵酸啤（Lambic）备受推崇, 通过让麦芽汁(wort)在冷却槽（coolship)中吸收野生菌自然发酵方式而成，可控性低只能在冷季节酿造，好作品风味层次表现可以是最迷人的类型风格。

Lambic以外，其他类型风格啤酒也能通过自然发酵方式酿造。

*Adding adjunts*

adding fruits with natural sourness is another way of making a beer sour--sounds direct & simple but this also takes consideration and care as well time.

添加食材

增加啤酒风味，包括酸味表现是可通过添加食材比如不同水果（酸樱桃，柠檬，橘子等等）浸泡/桶陈而成，是看似直接但也讲究时间工序的一关。

 

2) What the beer styles available?

2-1) Berliner Weisse

If German weisse beer is malty and sweet with banana/clove flavours--this is the less malty/ligher sour weisse beer.

2）有什么类型风格选择？

2-1）Berliner Weisse

柏林小麦啤酒是德式麦芽啤酒基础上变化而来，和甘甜爽口带麦香味的Weissbier 截然不同，是酸味轻型麦芽啤酒。

 

2-2) Gose

also originated from Germany--traditional style Gose are known for sour/salty/coriander flavours though the modern ones can be rather different nowadays.

2-2）Gose

也是源自德国的咸味酸啤，传统作品典型风味是酸中有盐味和香菜/芫荽味道气息，发展至今世界不同角落酿坊有各自不同诠释/呈现方式。

2-3) American Wild Ale

While the term American Sour can be any sour styles made in US--here we are refering specifically to Wild Ale--which invloved spontaneous  fermentation sour beer styles--while Spontaneous style beer can be similar in brewing method to the ones in Belgium--geographical differences would mean the US wild ale is a category of its own.

2-3）American Wild Ale

美式酸啤(American Sour)可以是个统称，意思是包含好多个不同啤酒类型风格，这里只说美式自然发酵酸啤，酿造方式或许和比利时Lambic有非常相似之处，地理位置和风土区别让美式天然发酵酸啤自成一格。

2-4) Pastry Sour

Widely popular since some years ago--this is an interesting style--while it has the word sour--depending on how it's made--many a time Pastry Sour is known to be either sweet sour or outright sweet--not always sour while looking like a fruit punch / milk shake.

2-4）Pastry Sour

近些年风行的甜品类型果泥酸啤 加入大量水果让酒体浓郁如奶昔著称，虽是酸啤类型但不同酿坊有不少甜味或酸甜风味类型作品

2-5) Flanders Red & Oude Bruin

1 in Red another in Brown--these are 2 traditional sour beer styles from Belgium--Flanders Red are more pronounced with sourness from fruits like sour cherries/plum/berries and so on--while Oude Bruin is usually more malty with lesser sour tone.

2-5）Flanders Red 和 Oude Bruin

比利时两大传统酸啤，前者酒色带红，后者棕色。风味表现Flanders Red以水果比如樱桃李子莓果等酸味为主，Oude Bruin则带有较明显麦芽底蕴，酸味表现相对来说较低。

2-6) Lambic

This is 1 style which is always looking up to the sky for when to brew as Spontaneous fermentation using bacteria from the air means only can be done during Cool/Cold weather period. 

Funky note is 1 big feature of this beer(smelling good or otherwise can be no middle ground).

Beer styles wise the 3 main ones are Oude Gueuze( no adjuncts only blend of different years lambic), Framboos( with Raspberry) & Kriek( with sour cherries)--of course there are also other variants with different fruits/adjuncts.

2-6）Lambic

比利时天然发酵啤酒是“看天”而酿的类型作品，因为要靠空气中野生菌发酵所以只能在天冷季节酿，意味着一年中酿酒时间非常有限，野生菌带出独特霉味（是香或臭不同人不同答案）是风味表现一大特点，主要分原酒混合版（Oude Gueuze) ,覆盆子版本（Framboos) 和 酸樱桃(Kriek)版本三大分支。

Above are some are the more commonly known/seen sour beer styles--but sour beer can exists in literally any other beer styles too if the brewer so wishes.

In truth--a well made sour beer will not be only about puckering sourness--it shall be layered with depth and displaying more flavours/nuances than just monotonous sourness.

以上是主要酸啤类型风格，但酸啤范围并不只限于上述，只要酿酒师想，农场风格啤酒，黑啤，印度淡啤等等都能以酸味为主。

至于酸啤是不是只能一酸到底没变化，答案是酿得好的作品会有不同层次风味表现，不会只是单调酸。