Recently it seems there has a been a surge of great American Wild Ales hitting the market, such as the Sierra Nevada/Russian River collab Brux and Three Floyds Battle Priest. I see many reviews for these beers complain that they are not sour enough for them. These particular American Wild Ales are what some call “Brett” beers because of their use of the wild yeast strain Brettanomyces. The use of this wild yeast places these beers in the American Wild Ale category; however, this does not necessarily make them a sour. I think maybe because the top rated beers in this category on Beer Advocate are sours, most people now think that no matter what all American Wild Ales will be aggressively sour. Brett does change the beer when fermenting and aging by bringing out some sour/tart notes as well as a fruity funky character but not to the extent of a beer such as Supplication. To get a ramped up sour kick like that you introduce bacteria such as Lactobacillus and Pediococcus. These interact with the Brett when fermenting and give the beer a more extreme sour taste that so many seem to think all wild ales should have. Take Three Floyds Burning Priest for example. I had this today and it was excellent. It’s a Brett beer aged in Pinot Noir barrels. It was a fantastic beer and a surprisingly true representation of the style along the lines of a Orval, but in typical Three Floyds fashion, a bit more blown out. A few early reviews on Untappd refer to this beer as a sour and complain that there was not enough sour kick for them. This makes no sense and these beers are getting dinged because people have false expectations for them. This annoys me and I had to rant. Sorry for that, I hope maybe you learned something or perhaps agree with me on this. Either way let me know your favorite Brett beer. Cheers!