The sour beer trend has permeated it's way into the American beer culture. What started many years ago in Belgium has now emerged as arguably one of the hottest things going stateside. Sour beer can be made using specific strains of yeast or with lactic acid bacteria like lactobacillus or pediococcus. Don't worry, these are good bacteria and are actually used to make other products like yogurt, cheese, sauerkraut and pickles. These "bugs" are the main agents in the fairly new American Wild Ale beer style. The flavor range on sour beers is vast. Some are sweet and vinegary while others can be dry and funky. Within the sour beer category, fruited sours are particularly popular.