How a Long Beach Brewery Is Making an Extra-Special Sour Beer

Ryan Fields, head, brewer at Long Beach’s Beachwood Blendery, is obsessed with lambics. Fermented with acid-producing airborne microflora and aged in oak barrels for years at a time, the obscure, slightly sour style of Belgian beer is known for being one of the most nuanced brews in the world. “It’s the pinnacle of sour beer,” says Fields. “It’s not something you can make on the side. There are so many intricacies and variables and complexities to it.”

The 33-year-old Central...


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