[NY Post] Bring in the funk

Put down those overly hoppy IPAs and ditch that fruity glass of rosé, people. It’s time to get funky.

You may not know it yet, but you will, soon: On a warm, late summer day, nothing beats a mouth-puckering sour beer.

Popping up in some of the country’s most fertile beer producing regions, sour beers are produced through the use of wild fermenting yeasts, unstable critters that are typically the undesired end result of non-sterile brewing environments. If that sounds a little down and dirty, well, you’re bang-on right. They’re tart; sometimes sweet (if they’re made with fruit), sometimes full of barnyard funk; maybe citrusy or green apple-y; but above all else? You guessed it: Sour.

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