Punch Bowl Sour

Punch Bowl Sour is a sour beer brewed in Massachusetts and sold here as a four-pack. The name points toward a fruit-punch style of sour, but the listing doesn't give an ABV, IBU or fruit list, so check the can for those specifics. Sours in this style typically pour pale to bright gold or pink-tinged, with a sharp lactic tartness up front, very little hop bitterness and a light, quick-finishing body. Fruit additions, where used, tend to show up as juicy acidity rather than sweetness. Serve it cold, around 38 to 45°F. Fridge temperature keeps the acidity crisp, and a few minutes out of the fridge lets the fruit aromas open up. A tulip glass or stemmed teku suits it best, since the narrowing rim concentrates the aroma and holds a thin head. A standard pint glass or wine glass works too. Pour gently, as sours often carry lively carbonation. The acidity pairs well with rich or salty food that needs cutting through: fried chicken, fish tacos, soft goat cheese, charcuterie, and salads with a citrus or vinegar dressing. It also works alongside spicy dishes, where the tartness and low bitterness avoid piling heat on heat. For dessert, try it with cheesecake or fruit tarts, where the beer's acidity matches the fruit.