B\u00e0i vi\u1ebft n\u00e0y l\u00e0 m\u1ed9t h\u00e0nh tr\u00ecnh t\u1eeb nh\u1eefng th\u00f9ng g\u1ed7 \u1edf thung l\u0169ng Pajottenland (B\u1ec9) cu\u1ed1i th\u1ebf k\u1ef7 16, qua c\u00e1c tu vi\u1ec7n Trappist n\u1ea5u Flanders Red trong nhi\u1ec1u th\u1eadp k\u1ef7, \u0111\u1ebfn nh\u1eefng lon Sour IPA v\u00e0 Smoothie Sour \u0111\u1ea7y m\u00e0u s\u1eafc c\u1ee7a M\u1ef9 nh\u1eefng n\u0103m 2020. M\u1ed9t h\u00e0nh tr\u00ecnh 14 phong c\u00e1ch tr\u1ea3i d\u00e0i 500 n\u0103m.<\/p>\n
D\u00e0nh cho nh\u1eefng ai ch\u01b0a bao gi\u1edd th\u1eed bia chua v\u00e0 \u0111ang t\u00f2 m\u00f2. D\u00e0nh cho nh\u1eefng ai \u0111\u00e3 y\u00eau Berliner Weisse v\u00e0 mu\u1ed1n \u0111i xa h\u01a1n. V\u00e0 d\u00e0nh cho nh\u1eefng ai v\u1eabn ngh\u0129 “bia chua l\u00e0 bia h\u1ecfng” \u2014 \u0111\u1ec3 c\u00f3 c\u01a1 h\u1ed9i thay \u0111\u1ed5i quan \u0111i\u1ec3m \u0111\u00f3.<\/p>\n
What is Sour Beer?<\/strong><\/h2>\nTrong ti\u1ebfng Vi\u1ec7t, “bia chua” l\u00e0 c\u00e1ch g\u1ecdi chung cho c\u00e1c phong c\u00e1ch beer c\u00f3 v\u1ecb chua r\u00f5 r\u1ec7t \u2014 t\u1eeb chua nh\u1eb9 nh\u01b0 n\u01b0\u1edbc chanh \u0111\u1ebfn chua \u0111\u1eadm nh\u01b0 gi\u1ea5m.<\/p>\n
Kh\u00e1c v\u1edbi bia th\u00f4ng th\u01b0\u1eddng (l\u00ean men ch\u1ec9 b\u1eb1ng yeast Saccharomyces), bia chua \u0111\u01b0\u1ee3c t\u1ea1o ra qua qu\u00e1 tr\u00ecnh l\u00ean men c\u00f3 s\u1ef1 tham gia c\u1ee7a vi khu\u1ea9n lactic acid<\/strong> (Lactobacillus, Pediococcus) v\u00e0\/ho\u1eb7c wild yeast<\/strong> (Brettanomyces). Nh\u1eefng vi sinh v\u1eadt n\u00e0y s\u1ea3n xu\u1ea5t c\u00e1c lo\u1ea1i acid kh\u00e1c nhau \u2014 lactic acid (chua m\u1ec1m), acetic acid (chua gi\u1ea5m), v\u00e0 nhi\u1ec1u h\u1ee3p ch\u1ea5t ph\u1ee9c t\u1ea1p kh\u00e1c \u2014 t\u1ea1o n\u00ean character chua \u0111\u1eb7c tr\u01b0ng.<\/p>\nTrong th\u1ebf gi\u1edbi beer chuy\u00ean s\u00e2u, “bia chua” bao g\u1ed3m 5 nh\u00f3m ch\u00ednh:<\/p>\n
1. Lambic Family (B\u1ec9)<\/strong> \u2014 Lambic, Gueuze, Fruit Lambic, Faro. Phong c\u00e1ch c\u1ed5 \u0111i\u1ec3n nh\u1ea5t, l\u00ean men t\u1ef1 nhi\u00ean v\u1edbi vi sinh trong kh\u00f4ng kh\u00ed, \u1ee7 trong th\u00f9ng g\u1ed7 nhi\u1ec1u n\u0103m.<\/p>\n2. Flanders Sours (B\u1ec9)<\/strong> \u2014 Flanders Red Ale, Flanders Oud Bruin. Bia chua \u1ee7 d\u00e0i ng\u00e0y trong th\u00f9ng g\u1ed7, c\u00f3 th\u00eam character chocolate, dark fruit.<\/p>\n3. German Sours (\u0110\u1ee9c)<\/strong> \u2014 Berliner Weisse, Gose. Bia chua “nhanh” (quick sour), nh\u1eb9 nh\u00e0ng, d\u1ec5 u\u1ed1ng.<\/p>\n4. Modern Wild Ales<\/strong> \u2014 Wild Ale, Brett Beer, Sour Ale. Phong c\u00e1ch hi\u1ec7n \u0111\u1ea1i l\u1ea5y c\u1ea3m h\u1ee9ng t\u1eeb truy\u1ec1n th\u1ed1ng B\u1ec9 nh\u01b0ng linh ho\u1ea1t h\u01a1n v\u1ec1 k\u1ef9 thu\u1eadt.<\/p>\n5. Modern Sour Variants<\/strong> \u2014 Fruited Sour Ale, Smoothie Sour Ale, Sour IPA. Phong c\u00e1ch tr\u1ebb, s\u00e1ng t\u1ea1o, k\u1ebft h\u1ee3p bia chua v\u1edbi tr\u00e1i c\u00e2y, kem, ho\u1eb7c hops.<\/p>\nM\u1ed7i nh\u00f3m l\u00e0 m\u1ed9t tri\u1ebft l\u00fd kh\u00e1c nhau v\u1ec1 v\u1ecb chua. Lambic t\u00f4n vinh s\u1ef1 ki\u00ean nh\u1eabn (nhi\u1ec1u n\u0103m \u1ee7). German Sours t\u00f4n vinh s\u1ef1 nh\u1eb9 nh\u00e0ng (u\u1ed1ng \u0111\u01b0\u1ee3c c\u1ea3 ng\u00e0y). Modern variants t\u00f4n vinh s\u1ef1 s\u00e1ng t\u1ea1o (kh\u00f4ng gi\u1edbi h\u1ea1n). C\u00f9ng m\u1ed9t nguy\u00ean t\u1eafc \u2014 v\u1ecb chua \u2014 nh\u01b0ng nhi\u1ec1u con \u0111\u01b0\u1eddng th\u1ec3 hi\u1ec7n.<\/p>\n
\nWhy does beer taste sour?<\/strong><\/h2>\nShort answer: v\u00ec vi khu\u1ea9n lactic acid v\u00e0 wild yeast.<\/strong><\/p>\nNh\u01b0ng \u0111\u1eb1ng sau \u0111\u00f3 l\u00e0 c\u1ea3 m\u1ed9t c\u00e2u chuy\u1ec7n vi sinh h\u1ecdc v\u00e0 l\u1ecbch s\u1eed k\u00e9o d\u00e0i h\u00e0ng ng\u00e0n n\u0103m.<\/p>\n
Tr\u01b0\u1edbc Khi Lo\u00e0i Ng\u01b0\u1eddi Hi\u1ec3u Yeast<\/strong><\/h3>\nTrong g\u1ea7n 7,000 n\u0103m l\u1ecbch s\u1eed bia, brewer kh\u00f4ng bi\u1ebft yeast l\u00e0 g\u00ec. H\u1ecd ch\u1ec9 th\u1ea5y r\u1eb1ng n\u1ebfu \u0111\u1ec3 n\u01b0\u1edbc c\u1ed1t l\u00faa m\u1ea1ch n\u1ea5u ch\u00edn t\u1ef1 nhi\u00ean trong kh\u00f4ng kh\u00ed, sau v\u00e0i ng\u00e0y n\u00f3 s\u1ebd “t\u1ef1” l\u00ean men th\u00e0nh bia. \u0110\u00f4i khi bia ngon, \u0111\u00f4i khi bia chua, \u0111\u00f4i khi bia h\u1ecfng \u2014 v\u00e0 ch\u1eb3ng ai hi\u1ec3u t\u1ea1i sao.<\/p>\n
Ph\u1ea3i \u0111\u1ebfn n\u0103m 1857, Louis Pasteur m\u1edbi ch\u1ee9ng minh \u0111\u01b0\u1ee3c vai tr\u00f2 c\u1ee7a yeast trong l\u00ean men. T\u1eeb \u0111\u00f3, brewer m\u1edbi bi\u1ebft c\u00e1ch ki\u1ec3m so\u00e1t qu\u00e1 tr\u00ecnh \u2014 ch\u1ecdn yeast thu\u1ea7n khi\u1ebft, ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9, lo\u1ea1i b\u1ecf vi khu\u1ea9n “\u00f4 nhi\u1ec5m”.<\/p>\n
Nh\u01b0ng c\u00f3 m\u1ed9t s\u1ed1 brewer \u1edf B\u1ec9 \u0111\u00e3 ch\u1ecdn con \u0111\u01b0\u1eddng ng\u01b0\u1ee3c l\u1ea1i. H\u1ecd ti\u1ebfp t\u1ee5c n\u1ea5u bia theo c\u00e1ch c\u1ed5 \u2014 \u0111\u1ec3 cho kh\u00f4ng kh\u00ed mang vi sinh v\u00e0o n\u01b0\u1edbc c\u1ed1t, \u0111\u1ec3 cho m\u1ecdi lo\u1ea1i yeast v\u00e0 vi khu\u1ea9n c\u00f9ng l\u00ean men. K\u1ebft qu\u1ea3 l\u00e0 Lambic \u2014 phong c\u00e1ch bia chua \u0111\u01b0\u1ee3c n\u1ea5u li\u00ean t\u1ee5c trong h\u01a1n 500 n\u0103m theo c\u00f9ng m\u1ed9t ph\u01b0\u01a1ng ph\u00e1p.<\/p>\n![\"C\u1eadn](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/2-2-scaled.webp\")
Tr\u00ean b\u1ec1 m\u1eb7t th\u00f9ng g\u1ed7 s\u1ed3i \u2014 n\u01a1i men d\u1ea1i Brettanomyces, vi khu\u1ea9n Lactobacillus v\u00e0 Pediococcus “s\u1ed1ng” c\u00f9ng nhau qua nhi\u1ec1u th\u1eadp k\u1ef7. \u0110\u00e2y l\u00e0 ngu\u1ed3n duy nh\u1ea5t t\u1ea1o v\u1ecb chua ph\u1ee9c t\u1ea1p cho bia chua truy\u1ec1n th\u1ed1ng.<\/figcaption><\/figure>\nBa Lo\u1ea1i Vi Sinh T\u1ea1o V\u1ecb Chua<\/strong><\/h3>\nTrong bia chua hi\u1ec7n \u0111\u1ea1i, c\u00f3 ba “di\u1ec5n vi\u00ean ch\u00ednh” t\u1ea1o ra v\u1ecb chua:<\/p>\n
\n- Lactobacillus<\/strong> \u2014 Vi khu\u1ea9n lactic, t\u1ea1o lactic acid (chua m\u1ec1m, nh\u01b0 s\u1eefa chua). \u0110\u00e2y l\u00e0 vi khu\u1ea9n quan tr\u1ecdng nh\u1ea5t trong bia chua. Lactobacillus c\u00f3 \u1edf kh\u1eafp n\u01a1i \u2014 trong s\u1eefa chua, kim chi, d\u01b0a mu\u1ed1i, v\u00e0 c\u1ea3 trong bia chua.<\/li>\n
- Pediococcus<\/strong> \u2014 Vi khu\u1ea9n lactic kh\u00e1c, t\u1ea1o lactic acid v\u00e0 m\u1ed9t s\u1ed1 h\u1ee3p ch\u1ea5t ph\u1ee9c t\u1ea1p. Th\u01b0\u1eddng xu\u1ea5t hi\u1ec7n c\u00f9ng Lactobacillus trong c\u00e1c bia chua \u1ee7 d\u00e0i ng\u00e0y.<\/li>\n
- Brettanomyces<\/strong> (“Brett”) \u2014 Wild yeast, kh\u00f4ng ph\u1ea3i vi khu\u1ea9n. T\u1ea1o ra h\u01b0\u01a1ng \u0111\u1eb7c tr\u01b0ng “funky” \u2014 da thu\u1ed9c, chu\u1ed3ng ng\u1ef1a, tr\u00e1i c\u00e2y nhi\u1ec7t \u0111\u1edbi, g\u1ed7. Kh\u00f4ng t\u1ea1o lactic acid tr\u1ef1c ti\u1ebfp nh\u01b0ng t\u1ea1o acetic acid (chua gi\u1ea5m) v\u00e0 r\u1ea5t nhi\u1ec1u ester ph\u1ee9c t\u1ea1p.<\/li>\n<\/ul>\n
T\u00f9y phong c\u00e1ch, brewer d\u00f9ng m\u1ed9t, hai, ho\u1eb7c c\u1ea3 ba lo\u1ea1i vi sinh n\u00e0y. Berliner Weisse ch\u1ee7 y\u1ebfu d\u00f9ng Lactobacillus (chua nh\u1eb9, s\u1ea1ch). Lambic d\u00f9ng t\u1ea5t c\u1ea3 \u2014 Lactobacillus, Pediococcus, Brettanomyces, v\u00e0 c\u1ea3 Saccharomyces \u2014 t\u1ea1o ra h\u01b0\u01a1ng v\u1ecb c\u1ef1c k\u1ef3 ph\u1ee9c t\u1ea1p.<\/p>\n
Hai Tr\u01b0\u1eddng Ph\u00e1i: Quick Sour vs Wild Sour<\/strong><\/h3>\nTrong bia chua hi\u1ec7n \u0111\u1ea1i, c\u00f3 hai tr\u01b0\u1eddng ph\u00e1i kh\u00e1c bi\u1ec7t r\u00f5 r\u1ec7t:<\/p>\n
Quick Sour (Kettle Sour)<\/strong> \u2014 Brewer cho Lactobacillus v\u00e0o n\u1ed3i n\u1ea5u trong 24-48 gi\u1edd tr\u01b0\u1edbc khi \u0111un s\u00f4i (\u0111\u1ec3 di\u1ec7t vi khu\u1ea9n), sau \u0111\u00f3 l\u00ean men b\u00ecnh th\u01b0\u1eddng v\u1edbi yeast. K\u1ebft qu\u1ea3 l\u00e0 bia chua nh\u1eb9, s\u1ea1ch, d\u1ec5 u\u1ed1ng. Berliner Weisse, Gose, v\u00e0 \u0111a s\u1ed1 Sour Ale hi\u1ec7n \u0111\u1ea1i \u0111i theo tr\u01b0\u1eddng ph\u00e1i n\u00e0y.<\/p>\nWild Sour<\/strong> \u2014 Brewer cho Lactobacillus, Pediococcus, Brettanomyces c\u00f9ng t\u1ed3n t\u1ea1i trong th\u00f9ng g\u1ed7 trong nhi\u1ec1u th\u00e1ng \u0111\u1ebfn nhi\u1ec1u n\u0103m. Vi sinh “\u0111\u1ed1i tho\u1ea1i” v\u1edbi nhau, s\u1ea3n xu\u1ea5t h\u00e0ng tr\u0103m h\u1ee3p ch\u1ea5t ph\u1ee9c t\u1ea1p. K\u1ebft qu\u1ea3 l\u00e0 bia chua s\u00e2u, funky, ph\u1ee9c t\u1ea1p. Lambic, Flanders Red, v\u00e0 Wild Ale \u0111i theo con \u0111\u01b0\u1eddng n\u00e0y.<\/p>\nQuick Sour l\u00e0 c\u00e1ch “c\u00f4ng nghi\u1ec7p” \u2014 nhanh, ki\u1ec3m so\u00e1t \u0111\u01b0\u1ee3c, scale \u0111\u01b0\u1ee3c. Wild Sour l\u00e0 c\u00e1ch “th\u1ee7 c\u00f4ng” \u2014 ch\u1eadm, kh\u00f4ng ho\u00e0n to\u00e0n ki\u1ec3m so\u00e1t \u0111\u01b0\u1ee3c, m\u1ed7i m\u1ebb l\u00e0 m\u1ed9t b\u1ea5t ng\u1edd. C\u1ea3 hai \u0111\u1ec1u c\u00f3 gi\u00e1 tr\u1ecb ri\u00eang. Nhi\u1ec1u brewery hi\u1ec7n \u0111\u1ea1i l\u00e0m c\u1ea3 hai.<\/p>\n
\nLambic Family \u2014 The Classic Soul of Sour Beer<\/strong><\/h2>\nN\u1ebfu th\u1ebf gi\u1edbi bia chua c\u00f3 m\u1ed9t “t\u1ed5 ti\u00ean”, \u0111\u00f3 ch\u00ednh l\u00e0 Lambic.<\/p>\n
\u0110\u00e2y l\u00e0 phong c\u00e1ch beer c\u1ed5 x\u01b0a nh\u1ea5t c\u00f2n t\u1ed3n t\u1ea1i tr\u00ean th\u1ebf gi\u1edbi \u2014 \u0111\u01b0\u1ee3c n\u1ea5u li\u00ean t\u1ee5c trong h\u01a1n 500 n\u0103m t\u1ea1i thung l\u0169ng Pajottenland ph\u00eda t\u00e2y Brussels, theo c\u00f9ng m\u1ed9t ph\u01b0\u01a1ng ph\u00e1p m\u00e0 brewer th\u1ebf k\u1ef7 16 \u0111\u00e3 d\u00f9ng. Kh\u00f4ng c\u00f3 yeast nu\u00f4i c\u1ea5y. Kh\u00f4ng c\u00f3 ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 ch\u00ednh x\u00e1c. Kh\u00f4ng c\u00f3 lab test. Ch\u1ec9 c\u00f3 n\u01b0\u1edbc, malt, hops c\u0169, v\u00e0 kh\u00f4ng kh\u00ed c\u1ee7a Pajottenland \u2014 n\u01a1i vi sinh t\u1ef1 nhi\u00ean \u0111\u00e3 “\u0111\u1ecbnh c\u01b0” trong c\u00e1c t\u01b0\u1eddng g\u1ea1ch c\u1ee7a brewery qua nhi\u1ec1u th\u1ebf k\u1ef7.<\/p>\n
Lambic kh\u00f4ng ph\u1ea3i bia “\u0111\u01b0\u1ee3c l\u00e0m”. Lambic l\u00e0 bia “\u0111\u01b0\u1ee3c ph\u00e9p t\u1ef1 x\u1ea3y ra”. \u0110\u00e2y l\u00e0 s\u1ef1 kh\u00e1c bi\u1ec7t c\u0103n b\u1ea3n gi\u1eefa Lambic v\u00e0 m\u1ecdi phong c\u00e1ch beer hi\u1ec7n \u0111\u1ea1i kh\u00e1c.<\/p>\n
History & Origins<\/strong><\/h3>\nLambic ra \u0111\u1eddi \u1edf v\u00f9ng Pajottenland, m\u1ed9t khu v\u1ef1c n\u00f4ng nghi\u1ec7p nh\u1ecf ph\u00eda t\u00e2y Brussels (B\u1ec9), t\u1eeb \u00edt nh\u1ea5t th\u1ebf k\u1ef7 15. T\u00ean “Lambic” \u0111\u01b0\u1ee3c cho l\u00e0 xu\u1ea5t ph\u00e1t t\u1eeb l\u00e0ng Lembeek \u2014 m\u1ed9t trong nh\u1eefng n\u01a1i \u0111\u1ea7u ti\u00ean s\u1ea3n xu\u1ea5t phong c\u00e1ch n\u00e0y.<\/p>\n
\u0110i\u1ec3m \u0111\u1eb7c bi\u1ec7t nh\u1ea5t c\u1ee7a Lambic l\u00e0 ph\u01b0\u01a1ng ph\u00e1p natural fermentation<\/strong> (spontaneous fermentation). Sau khi n\u1ea5u, brewer \u0111\u1ed5 wort (n\u01b0\u1edbc c\u1ed1t n\u1ea5u) v\u00e0o m\u1ed9t b\u1ed3n n\u00f4ng g\u1ecdi l\u00e0 koelschip<\/em> (coolship) \u2014 \u0111\u1eb7t tr\u00ean g\u00e1c m\u00e1i brewery v\u1edbi c\u1eeda s\u1ed5 m\u1edf. Trong \u0111\u00eam, kh\u00f4ng kh\u00ed Pajottenland tr\u00e0n v\u00e0o, mang theo h\u00e0ng tr\u0103m lo\u1ea1i yeast v\u00e0 vi khu\u1ea9n \u2014 Saccharomyces, Lactobacillus, Pediococcus, Brettanomyces, v\u00e0 nhi\u1ec1u lo\u00e0i kh\u00e1c ch\u01b0a \u0111\u01b0\u1ee3c khoa h\u1ecdc \u0111\u1ecbnh danh \u0111\u1ea7y \u0111\u1ee7.<\/p>\nS\u00e1ng h\u00f4m sau, wort \u0111\u00e3 “b\u1eaft” \u0111\u01b0\u1ee3c nh\u1eefng vi sinh \u0111\u1eb7c tr\u01b0ng c\u1ee7a Pajottenland. Sau \u0111\u00f3 \u0111\u01b0\u1ee3c chuy\u1ec3n v\u00e0o th\u00f9ng g\u1ed7 s\u1ed3i c\u0169 (th\u01b0\u1eddng l\u00e0 th\u00f9ng c\u0169 \u0111\u1ef1ng r\u01b0\u1ee3u vang) \u0111\u1ec3 l\u00ean men v\u00e0 \u1ee7 trong 1-3 n\u0103m.<\/p>\n
\u0110\u00e2y l\u00e0 l\u00fd do Lambic ch\u1ec9 c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c n\u1ea5u t\u1ea1i Pajottenland<\/strong>. Vi sinh t\u1ef1 nhi\u00ean \u1edf \u0111\u00f3 kh\u00f4ng th\u1ec3 t\u00e1i t\u1ea1o \u1edf n\u01a1i kh\u00e1c. M\u1ed9t brewery mu\u1ed1n n\u1ea5u Lambic “\u0111\u00fang ngh\u0129a” ph\u1ea3i n\u1eb1m trong khu v\u1ef1c n\u00e0y \u2014 v\u00e0 ngay c\u1ea3 khi v\u1eady, m\u1ed7i brewery v\u1eabn c\u00f3 vi sinh \u0111\u1eb7c tr\u01b0ng ri\u00eang do t\u01b0\u1eddng g\u1ea1ch, th\u00f9ng g\u1ed7, v\u00e0 l\u1ecbch s\u1eed t\u00edch l\u0169y.<\/p>\nN\u0103m 1997, EU c\u00f4ng nh\u1eadn Lambic l\u00e0 Traditional Specialty Guaranteed<\/strong> \u2014 b\u1ea3o v\u1ec7 ph\u00e1p l\u00fd cho ph\u01b0\u01a1ng ph\u00e1p truy\u1ec1n th\u1ed1ng n\u00e0y.<\/p>\n![\"B\u1ed3n](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/3-2-scaled.webp\")
B\u1ed3n koelschip \u1edf v\u00f9ng Pajottenland ph\u00eda t\u00e2y Brussels \u2014 n\u01a1i kh\u00f4ng kh\u00ed mang theo h\u00e0ng tr\u0103m lo\u1ea1i men v\u00e0 vi khu\u1ea9n tr\u00e0n v\u00e0o wort trong \u0111\u00eam. Lambic kh\u00f4ng “\u0111\u01b0\u1ee3c l\u00e0m”, m\u00e0 “\u0111\u01b0\u1ee3c ph\u00e9p t\u1ef1 x\u1ea3y ra”.<\/figcaption><\/figure>\n\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Lambic Family<\/strong><\/h3>\n\n- Color:<\/strong> V\u00e0ng \u0111\u1eadm \u0111\u1ebfn h\u1ed5 ph\u00e1ch, \u0111\u00f4i khi \u0111\u1ecf ruby (Fruit Lambic)<\/li>\n
- Body:<\/strong> Light, g\u1ea7n nh\u01b0 kh\u00f4 ho\u00e0n to\u00e0n<\/li>\n
- Main flavor:<\/strong> Chua s\u1eafc (lactic + acetic), funky (Brett \u2014 da thu\u1ed9c, chu\u1ed3ng ng\u1ef1a), tr\u00e1i c\u00e2y (nho kh\u00f4, t\u00e1o xanh), g\u1ed7 s\u1ed3i, \u0111\u00f4i khi c\u00f3 ch\u00fat chua “r\u1ed9n r\u00e0ng” nh\u01b0 champagne<\/li>\n
- Suitable for:<\/strong> Ng\u01b0\u1eddi y\u00eau s\u1ef1 ph\u1ee9c t\u1ea1p, kh\u00f4ng s\u1ee3 v\u1ecb “l\u1ea1”<\/li>\n<\/ul>\n
C\u00e1c Phong C\u00e1ch Lambic<\/strong><\/h3>\nBelgian Lambic<\/a><\/strong> \u2014 Lambic “nguy\u00ean b\u1ea3n”, ch\u01b0a pha tr\u1ed9n, ch\u01b0a th\u00eam tr\u00e1i c\u00e2y. Th\u01b0\u1eddng \u0111\u01b0\u1ee3c u\u1ed1ng tr\u1ebb (1 n\u0103m) t\u1ea1i c\u00e1c qu\u00e1n bia \u0111\u1ecba ph\u01b0\u01a1ng \u1edf Brussels. V\u1ecb chua r\u00f5 r\u1ec7t, funky, g\u1ea7n nh\u01b0 kh\u00f4ng c\u00f3 ng\u1ecdt. \u0110\u00e2y l\u00e0 d\u1ea1ng “th\u00f4” nh\u1ea5t c\u1ee7a Lambic, v\u00e0 c\u0169ng l\u00e0 d\u1ea1ng \u00edt \u0111\u01b0\u1ee3c xu\u1ea5t kh\u1ea9u nh\u1ea5t.<\/p>\nBelgian Gueuze<\/a><\/strong> \u2014 S\u1ef1 pha tr\u1ed9n elegant c\u1ee7a Lambic. Brewer (g\u1ecdi l\u00e0 sink<\/em>) tr\u1ed9n Lambic tr\u1ebb (1 n\u0103m) v\u1edbi Lambic gi\u00e0 (2-3 n\u0103m), sau \u0111\u00f3 \u0111\u00f3ng chai. Lambic tr\u1ebb v\u1eabn c\u00f3 \u0111\u01b0\u1eddng d\u01b0, t\u1ea1o ra carbonation t\u1ef1 nhi\u00ean trong chai. K\u1ebft qu\u1ea3 l\u00e0 m\u1ed9t lo\u1ea1i bia c\u00f3 \u0111\u1ed9 s\u1ee7i nh\u01b0 champagne, v\u1ecb chua ph\u1ee9c t\u1ea1p, c\u00f3 chi\u1ec1u s\u00e2u c\u1ee7a Lambic gi\u00e0 v\u00e0 s\u1ef1 t\u01b0\u01a1i m\u1edbi c\u1ee7a Lambic tr\u1ebb. \u0110\u01b0\u1ee3c m\u1ec7nh danh “champagne c\u1ee7a th\u1ebf gi\u1edbi beer”.<\/p>\nBelgian Fruit Lambic<\/a><\/strong> \u2014 Lambic \u0111\u01b0\u1ee3c \u1ee7 th\u00eam v\u1edbi tr\u00e1i c\u00e2y t\u01b0\u01a1i. Ph\u1ed5 bi\u1ebfn nh\u1ea5t l\u00e0 Cold<\/em> (cherry) v\u00e0 Framboise<\/em> (raspberry). Tr\u00e1i c\u00e2y t\u01b0\u01a1i \u0111\u01b0\u1ee3c cho v\u00e0o th\u00f9ng Lambic v\u00e0 \u1ee7 th\u00eam nhi\u1ec1u th\u00e1ng. Vi sinh “\u0103n” \u0111\u01b0\u1eddng trong tr\u00e1i c\u00e2y, t\u1ea1o ra m\u1ed9t lo\u1ea1i bia c\u00f3 h\u01b0\u01a1ng tr\u00e1i c\u00e2y r\u00f5 r\u1ec7t nh\u01b0ng v\u1eabn gi\u1eef \u0111\u1ed9 kh\u00f4 v\u00e0 chua \u0111\u1eb7c tr\u01b0ng. \u0110\u00e2y l\u00e0 c\u00e1ch Lambic d\u1ec5 ti\u1ebfp c\u1eadn nh\u1ea5t v\u1edbi ng\u01b0\u1eddi m\u1edbi \u2014 v\u1ecb tr\u00e1i c\u00e2y d\u1ecbu v\u1ecb chua.<\/p>\nBelgian Faro<\/a><\/strong> \u2014 Lambic \u0111\u01b0\u1ee3c l\u00e0m ng\u1ecdt v\u1edbi \u0111\u01b0\u1eddng candi ho\u1eb7c syrup. \u0110\u00e2y l\u00e0 phong c\u00e1ch truy\u1ec1n th\u1ed1ng “d\u00e0nh cho d\u1ecbp \u0111\u1eb7c bi\u1ec7t” \u2014 v\u1ecb chua \u0111\u01b0\u1ee3c d\u1ecbu b\u1eb1ng \u0111\u1ed9 ng\u1ecdt, t\u1ea1o ra m\u1ed9t lo\u1ea1i bia d\u1ec5 u\u1ed1ng h\u01a1n cho ng\u01b0\u1eddi kh\u00f4ng quen Lambic nguy\u00ean b\u1ea3n. Hi\u1ec7n \u00edt ph\u1ed5 bi\u1ebfn, nh\u01b0ng v\u1eabn \u0111\u01b0\u1ee3c m\u1ed9t s\u1ed1 brewery truy\u1ec1n th\u1ed1ng \u1edf Brussels s\u1ea3n xu\u1ea5t.<\/p>\nLambic \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\nLambic l\u00e0 phong c\u00e1ch kh\u00f3 t\u00ecm nh\u1ea5t \u1edf Vi\u1ec7t Nam. V\u00ec s\u1ea3n xu\u1ea5t h\u1ea1n ch\u1ebf (ch\u1ec9 v\u00e0i ch\u1ee5c brewery tr\u00ean th\u1ebf gi\u1edbi), gi\u00e1 cao (do th\u1eddi gian \u1ee7 l\u00e2u), v\u00e0 demand chuy\u00ean s\u00e2u (kh\u00f4ng ph\u1ea3i ai c\u0169ng quen v\u1edbi v\u1ecb chua m\u1ea1nh) \u2014 Lambic ch\u1ee7 y\u1ebfu ch\u1ec9 c\u00f3 \u1edf m\u1ed9t s\u1ed1 bottle shop chuy\u00ean B\u1ec9 t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i.<\/p>\n
Nh\u1eefng th\u01b0\u01a1ng hi\u1ec7u Lambic \u0111\u00e1ng t\u00ecm n\u1ebfu c\u00f3 c\u01a1 h\u1ed9i: Cantilever<\/strong> (Brussels, \u0111\u01b0\u1ee3c coi l\u00e0 “vua” c\u1ee7a Lambic), 3 Fonteinen<\/strong> (blender huy\u1ec1n tho\u1ea1i), Boon<\/strong> (l\u1edbn h\u01a1n, d\u1ec5 t\u00ecm h\u01a1n), Lindemans<\/strong> (commercial nh\u01b0ng ph\u1ed5 bi\u1ebfn, \u0111\u1eb7c bi\u1ec7t phi\u00ean b\u1ea3n Framboise cho ng\u01b0\u1eddi m\u1edbi).<\/p>\nN\u1ebfu b\u1ea1n l\u1ea7n \u0111\u1ea7u ti\u1ebfp x\u00fac Lambic, h\u00e3y b\u1eaft \u0111\u1ea7u v\u1edbi Fruit Lambic<\/strong> (Kriek ho\u1eb7c Framboise) \u2014 tr\u00e1i c\u00e2y s\u1ebd d\u1ecbu v\u1ecb chua v\u00e0 funky, d\u1ec5 u\u1ed1ng h\u01a1n nhi\u1ec1u so v\u1edbi Lambic nguy\u00ean b\u1ea3n. Khi \u0111\u00e3 quen, h\u00e3y th\u1eed Gueuze \u2014 v\u00e0 b\u1ea1n s\u1ebd hi\u1ec3u v\u00ec sao n\u00f3 \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 “champagne c\u1ee7a bia”.<\/p>\n
\nFlanders Sours \u2014 Western Belgian Sour Beer<\/strong><\/h2>\nN\u1ebfu Lambic l\u00e0 tinh hoa c\u1ee7a v\u00f9ng Pajottenland ph\u00eda t\u00e2y Brussels, th\u00ec Flanders Sours l\u00e0 tinh hoa c\u1ee7a m\u1ed9t v\u00f9ng kh\u00e1c \u2014 T\u00e2y Flanders, g\u1ea7n bi\u00ean gi\u1edbi Ph\u00e1p. C\u00e1ch Pajottenland ch\u1ec9 100km, nh\u01b0ng tri\u1ebft l\u00fd n\u1ea5u bia ho\u00e0n to\u00e0n kh\u00e1c.<\/p>\n
Trong khi Lambic ho\u00e0n to\u00e0n d\u1ef1a v\u00e0o l\u00ean men t\u1ef1 nhi\u00ean, Flanders Sours k\u1ebft h\u1ee3p gi\u1eefa l\u00ean men truy\u1ec1n th\u1ed1ng v\u00e0 pha tr\u1ed9n (blending) c\u00f4ng phu. \u0110\u00e2y l\u00e0 phong c\u00e1ch bia chua “elegant” nh\u1ea5t \u2014 kh\u00f4ng funky nh\u01b0 Lambic, kh\u00f4ng nh\u1eb9 nh\u01b0 German Sours, m\u00e0 n\u1eb1m \u1edf v\u00f9ng trung gian: s\u00e2u, ph\u1ee9c t\u1ea1p, g\u1ea7n v\u1edbi r\u01b0\u1ee3u vang \u0111\u1ecf h\u01a1n l\u00e0 beer.<\/p>\n
Ng\u01b0\u1eddi B\u1ec9 c\u00f3 m\u1ed9t c\u00e2u n\u00f3i: “Flanders Sour l\u00e0 bia c\u1ee7a nh\u1eefng ng\u01b0\u1eddi \u0111\u00e3 hi\u1ec3u beer.” \u0110\u00e2y kh\u00f4ng ph\u1ea3i l\u00e0 phong c\u00e1ch \u0111i\u1ec3m kh\u1edfi \u0111\u1ea7u. \u0110\u00e2y l\u00e0 phong c\u00e1ch d\u00e0nh cho ng\u01b0\u1eddi \u0111\u00e3 \u0111i qua h\u00e0nh tr\u00ecnh d\u00e0i.<\/p>\n
History & Origins<\/strong><\/h3>\nFlanders Sours ph\u00e1t tri\u1ec3n \u1edf v\u00f9ng T\u00e2y Flanders (B\u1ec9) t\u1eeb th\u1ebf k\u1ef7 18-19. \u0110\u00e2y l\u00e0 v\u00f9ng c\u00f3 truy\u1ec1n th\u1ed1ng \u1ee7 bia trong th\u00f9ng g\u1ed7 s\u1ed3i d\u00e0i ng\u00e0y \u2014 m\u1ed9t k\u1ef9 thu\u1eadt \u0111\u01b0\u1ee3c ph\u00e1t tri\u1ec3n \u0111\u1ec3 b\u1ea3o qu\u1ea3n bia trong th\u1eddi ti\u1ebft \u1ea5m tr\u01b0\u1edbc khi c\u00f3 c\u00f4ng ngh\u1ec7 l\u00e0m l\u1ea1nh.<\/p>\n
Trong th\u00f9ng g\u1ed7, bia ti\u1ebfp x\u00fac v\u1edbi vi sinh “\u0111\u1ecbnh c\u01b0” trong g\u1ed7 \u2014 \u0111\u1eb7c bi\u1ec7t l\u00e0 Lactobacillus v\u00e0 Brettanomyces \u2014 t\u1ea1o ra v\u1ecb chua ph\u1ee9c t\u1ea1p qua nhi\u1ec1u th\u00e1ng \u0111\u1ebfn nhi\u1ec1u n\u0103m. Kh\u00e1c v\u1edbi Lambic (l\u00ean men t\u1ef1 nhi\u00ean ho\u00e0n to\u00e0n), Flanders brewer th\u01b0\u1eddng b\u1eaft \u0111\u1ea7u v\u1edbi yeast Saccharomyces c\u00f3 ki\u1ec3m so\u00e1t, sau \u0111\u00f3 \u0111\u1ec3 bia “ph\u00e1t tri\u1ec3n” trong th\u00f9ng g\u1ed7.<\/p>\n
Phong c\u00e1ch n\u00e0y g\u1eafn li\u1ec1n v\u1edbi m\u1ed9t t\u00ean tu\u1ed5i: Rodenbach Brewery<\/strong>, th\u00e0nh l\u1eadp n\u0103m 1821 t\u1ea1i Roeselare. Rodenbach \u0111\u00e3 \u0111\u1ecbnh ngh\u0129a Flanders Red Ale v\u1edbi h\u1ec7 th\u1ed1ng th\u00f9ng g\u1ed7 kh\u1ed5ng l\u1ed3 \u2014 m\u1ed9t s\u1ed1 th\u00f9ng c\u00f3 tu\u1ed5i \u0111\u1eddi h\u01a1n 150 n\u0103m. M\u1ed7i th\u00f9ng c\u00f3 vi sinh ri\u00eang, character ri\u00eang. Master blender c\u1ee7a Rodenbach ch\u1ecdn t\u1eebng th\u00f9ng, pha tr\u1ed9n \u0111\u1ec3 t\u1ea1o ra bia c\u00f3 h\u01b0\u01a1ng v\u1ecb c\u00e2n b\u1eb1ng.<\/p>\nBia chua t\u1eeb T\u00e2y Flanders \u0111\u01b0\u1ee3c m\u1ec7nh danh “Burgundy of Belgium” \u2014 v\u00ec m\u00e0u \u0111\u1ecf ruby s\u00e2u, v\u1ecb wine-like, v\u00e0 s\u1ef1 ph\u1ee9c t\u1ea1p g\u1ea7n v\u1edbi r\u01b0\u1ee3u vang \u0111\u1ecf Burgundy.<\/p>\n![\"Ly](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/4-2-scaled.webp\")
H\u1ec7 th\u1ed1ng foeder c\u1ee7a Rodenbach \u1edf Roeselare, T\u00e2y Flanders \u2014 m\u1ed9t s\u1ed1 th\u00f9ng c\u00f3 tu\u1ed5i \u0111\u1eddi h\u01a1n 150 n\u0103m. M\u1ed7i th\u00f9ng c\u00f3 vi sinh \u0111\u1eb7c tr\u01b0ng ri\u00eang, \u0111\u1ecbnh ngh\u0129a n\u00ean character “wine-like” c\u1ee7a Flanders Red Ale.<\/figcaption><\/figure>\n\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Flanders Sours<\/strong><\/h3>\n\n- Color:<\/strong> \u0110\u1ecf ruby \u0111\u1ebfn n\u00e2u \u0111\u1eadm (kh\u00e1c v\u1edbi Lambic v\u00e0ng-h\u1ed5 ph\u00e1ch)<\/li>\n
- Body:<\/strong> Medium, m\u01b0\u1ee3t h\u01a1n Lambic<\/li>\n
- Main flavor:<\/strong> Chua s\u1eafc (lactic + acetic), tr\u00e1i c\u00e2y s\u1ea5y (nho kh\u00f4, cherry, m\u1eadn kh\u00f4), chocolate nh\u1eb9, g\u1ed7 s\u1ed3i, \u0111\u00f4i khi c\u00f3 h\u01b0\u01a1ng vinegar (gi\u1ea5m balsamic), vanilla<\/li>\n
- Suitable for:<\/strong> Ng\u01b0\u1eddi y\u00eau r\u01b0\u1ee3u vang \u0111\u1ecf, th\u00edch s\u1ef1 ph\u1ee9c t\u1ea1p wine-like<\/li>\n<\/ul>\n
C\u00e1c Phong C\u00e1ch Flanders Sour<\/strong><\/h3>\nFlanders Red Ale<\/a><\/strong> \u2014 Bia chua m\u00e0u \u0111\u1ecf ruby \u0111\u1eb7c tr\u01b0ng, \u1ee7 trong th\u00f9ng g\u1ed7 s\u1ed3i t\u1eeb 1-2 n\u0103m. H\u01b0\u01a1ng ph\u1ee9c t\u1ea1p nh\u01b0 r\u01b0\u1ee3u vang \u0111\u1ecf \u2014 cherry chua, m\u1eadn kh\u00f4, vanilla, chocolate nh\u1eb9, m\u1ed9t ch\u00fat gi\u1ea5m balsamic. V\u1ecb chua \u0111\u1eadm nh\u01b0ng c\u00e2n b\u1eb1ng b\u1edfi malt-forward v\u00e0 \u0111\u1ed9 ng\u1ecdt nh\u1eb9 t\u1eeb tr\u00e1i c\u00e2y. \u0110\u00e2y l\u00e0 phong c\u00e1ch \u0111\u1ecbnh ngh\u0129a “wine-like beer”. Rodenbach Grand Cru l\u00e0 chu\u1ea9n m\u1ef1c c\u1ee7a phong c\u00e1ch.<\/p>\nFlanders Oud Bruin<\/a><\/strong> \u2014 “Oud Bruin” ngh\u0129a l\u00e0 “brown c\u0169” trong ti\u1ebfng H\u00e0 Lan. Phi\u00ean b\u1ea3n n\u00e2u c\u1ee7a Flanders Sour, \u00edt chua h\u01a1n Red Ale, malt-forward h\u01a1n. H\u01b0\u01a1ng chocolate, caramel, tr\u00e1i c\u00e2y s\u1ea5y \u0111\u1eadm h\u01a1n. Body ch\u1eafc h\u01a1n. \u1ee6 ng\u1eafn h\u01a1n (6-12 th\u00e1ng) trong th\u00f9ng g\u1ed7. Liefmans Goudenband l\u00e0 v\u00ed d\u1ee5 kinh \u0111i\u1ec3n. \u0110\u00e2y l\u00e0 phong c\u00e1ch d\u1ec5 ti\u1ebfp c\u1eadn h\u01a1n cho ng\u01b0\u1eddi m\u1edbi \u2014 v\u1ecb chua nh\u1eb9 h\u01a1n, h\u01b0\u01a1ng malt r\u00f5 h\u01a1n.<\/p>\nFlanders Sour \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\nFlanders Sour \u00edt ph\u1ed5 bi\u1ebfn \u1edf Vi\u1ec7t Nam, nh\u01b0ng d\u1ec5 t\u00ecm h\u01a1n Lambic. M\u1ed9t s\u1ed1 bottle shop chuy\u00ean B\u1ec9 t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i c\u00f3 Rodenbach Grand Cru, Duchesse de Bourgogne, ho\u1eb7c Liefmans Goudenband \u2014 \u0111\u00e2y \u0111\u1ec1u l\u00e0 nh\u1eefng v\u00ed d\u1ee5 kinh \u0111i\u1ec3n c\u1ee7a phong c\u00e1ch.<\/p>\n
\u0110\u1eb7c bi\u1ec7t Duchesse de Bourgogne<\/strong> l\u00e0 Flanders Red Ale r\u1ea5t ph\u1ed5 bi\u1ebfn tr\u00ean th\u1ecb tr\u01b0\u1eddng beer B\u1ec9 \u2014 c\u00f3 th\u1ec3 t\u00ecm th\u1ea5y \u1edf c\u00e1c qu\u00e1n craft beer chuy\u00ean d\u00f2ng B\u1ec9. \u0110\u00e2y l\u00e0 \u0111i\u1ec3m kh\u1edfi \u0111\u1ea7u l\u00fd t\u01b0\u1edfng n\u1ebfu b\u1ea1n t\u00f2 m\u00f2 v\u1ec1 wine-like beer.<\/p>\nPairing th\u00fa v\u1ecb: Flanders Red Ale + th\u1ecbt n\u01b0\u1edbng \u0111\u1eadm v\u1ecb<\/strong> (c\u1eebu n\u01b0\u1edbng, b\u00f2 b\u00edt t\u1ebft, v\u1ecbt quay). V\u1ecb chua s\u1eafc c\u1ed9ng v\u1edbi \u0111\u1ed9 ph\u1ee9c t\u1ea1p wine-like c\u1ee7a bia l\u00e0m c\u1ea7u n\u1ed1i tuy\u1ec7t v\u1eddi cho c\u00e1c m\u00f3n meat-forward \u2014 g\u1ea7n gi\u1ed1ng nh\u01b0 c\u00e1ch r\u01b0\u1ee3u vang \u0111\u1ecf Burgundy pair v\u1edbi nh\u1eefng m\u00f3n n\u00e0y.<\/p>\nN\u1ebfu b\u1ea1n y\u00eau r\u01b0\u1ee3u vang \u0111\u1ecf v\u00e0 mu\u1ed1n kh\u00e1m ph\u00e1 beer c\u00f3 character t\u01b0\u01a1ng t\u1ef1 \u2014 Flanders Sour l\u00e0 c\u00e1nh c\u1eeda \u0111\u1ea7u ti\u00ean n\u00ean g\u00f5.<\/p>\n
\nGerman Sours \u2014 Mildly Sour German Beer<\/strong><\/h2>\nN\u1ebfu Lambic l\u00e0 cu\u1ed9c \u0111\u1ed1i tho\u1ea1i d\u00e0i n\u0103m v\u1edbi vi sinh t\u1ef1 nhi\u00ean, German Sours l\u00e0 cu\u1ed9c \u0111\u1ed1i tho\u1ea1i ng\u1eafn nh\u01b0ng tinh t\u1ebf.<\/p>\n
\u0110\u00e2y l\u00e0 nh\u00f3m bia chua “nh\u1eb9” \u2014 ABV th\u1ea5p (3-5%), v\u1ecb chua m\u1ec1m m\u1ea1i nh\u01b0 s\u1eefa chua ho\u1eb7c n\u01b0\u1edbc chanh, body nh\u1eb9, d\u1ec5 u\u1ed1ng. Kh\u00e1c v\u1edbi Lambic ph\u1ea3i \u1ee7 nhi\u1ec1u n\u0103m, German Sours c\u00f3 th\u1ec3 ho\u00e0n th\u00e0nh trong v\u00e0i tu\u1ea7n. Kh\u00e1c v\u1edbi Flanders Sours \u0111\u1eadm v\u00e0 wine-like, German Sours s\u1ea3ng kho\u00e1i v\u00e0 refreshing nh\u01b0 n\u01b0\u1edbc chanh c\u00f3 gas.<\/p>\n
\u0110\u00e2y l\u00e0 phong c\u00e1ch bia chua d\u1ec5 ti\u1ebfp c\u1eadn nh\u1ea5t cho ng\u01b0\u1eddi m\u1edbi. C\u0169ng l\u00e0 phong c\u00e1ch ph\u00f9 h\u1ee3p nh\u1ea5t v\u1edbi kh\u00ed h\u1eadu n\u00f3ng \u2014 m\u1ed9t ly Berliner Weisse hay Gose l\u1ea1nh gi\u1eefa tr\u01b0a h\u00e8 S\u00e0i G\u00f2n c\u00f3 th\u1ec3 l\u00e0 m\u1ed9t tr\u1ea3i nghi\u1ec7m chuy\u1ec3n \u0111\u1ed5i quan \u0111i\u1ec3m v\u1ec1 bia chua.<\/p>\n
History & Origins<\/strong><\/h3>\nGerman Sours c\u00f3 hai trung t\u00e2m l\u1ecbch s\u1eed: Berlin<\/strong> and Leipzig<\/strong>.<\/p>\nBerliner Weisse ra \u0111\u1eddi \u1edf Berlin kho\u1ea3ng th\u1ebf k\u1ef7 16-17. \u0110\u1ebfn th\u1ebf k\u1ef7 19, \u0111\u00e2y l\u00e0 lo\u1ea1i bia ph\u1ed5 bi\u1ebfn nh\u1ea5t \u1edf Berlin \u2014 c\u00f3 th\u1eddi \u0111i\u1ec3m h\u01a1n 700 brewery s\u1ea3n xu\u1ea5t Berliner Weisse trong th\u00e0nh ph\u1ed1. Napoleon t\u1eebng g\u1ecdi \u0111\u00e2y l\u00e0 “Champagne of the North”<\/em> sau khi qu\u00e2n \u0111\u1ed9i Ph\u00e1p \u0111\u00f3ng qu\u00e2n \u1edf Berlin n\u0103m 1809. Tuy nhi\u00ean \u0111\u1ebfn gi\u1eefa th\u1ebf k\u1ef7 20, Pilsner v\u00e0 Lager hi\u1ec7n \u0111\u1ea1i \u0111\u00e3 g\u1ea7n nh\u01b0 x\u00f3a s\u1ed5 Berliner Weisse \u2014 ch\u1ec9 c\u00f2n v\u00e0i brewery s\u1ea3n xu\u1ea5t.<\/p>\nGose c\u00f3 l\u1ecbch s\u1eed ri\u00eang \u2014 ra \u0111\u1eddi \u1edf th\u1ecb tr\u1ea5n nh\u1ecf Goslar (\u0110\u1ee9c) kho\u1ea3ng n\u0103m 1000, sau \u0111\u00f3 di c\u01b0 \u0111\u1ebfn Leipzig v\u00e0o th\u1ebf k\u1ef7 18. \u0110\u1eb7c \u0111i\u1ec3m \u0111\u1ed9c \u0111\u00e1o: Gose c\u00f3 th\u00eam mu\u1ed1i<\/strong> and Coriander<\/strong> (rau m\u00f9i) \u2014 hai nguy\u00ean li\u1ec7u hi\u1ebfm th\u1ea5y trong beer \u0110\u1ee9c (v\u00ec Reinheitsgebot 1516 ch\u1ec9 cho ph\u00e9p n\u01b0\u1edbc, malt, hops, yeast). Gose \u0111\u01b0\u1ee3c ph\u00e9p n\u1ea5u v\u00ec l\u00e0 phong c\u00e1ch truy\u1ec1n th\u1ed1ng ra \u0111\u1eddi tr\u01b0\u1edbc lu\u1eadt.<\/p>\nC\u1ea3 Berliner Weisse v\u00e0 Gose \u0111\u1ec1u su\u00fdt bi\u1ebfn m\u1ea5t gi\u1eefa th\u1ebf k\u1ef7 20. Phong tr\u00e0o craft beer to\u00e0n c\u1ea7u nh\u1eefng n\u0103m 2010 \u0111\u00e3 h\u1ed3i sinh c\u1ea3 hai. H\u00f4m nay, \u0111\u00e2y l\u00e0 hai phong c\u00e1ch \u0111\u01b0\u1ee3c nhi\u1ec1u brewery \u0111\u1ed9c l\u1eadp tr\u00ean to\u00e0n th\u1ebf gi\u1edbi y\u00eau th\u00edch \u2014 v\u00ec d\u1ec5 n\u1ea5u (so v\u1edbi Lambic), d\u1ec5 th\u1eed nghi\u1ec7m (th\u00eam tr\u00e1i c\u00e2y, th\u1ea3o m\u1ed9c), v\u00e0 d\u1ec5 b\u00e1n.<\/p>\n![\"Ly](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/5-2-scaled.webp\")
Bierstube Berlin cu\u1ed1i th\u1ebf k\u1ef7 19 \u2014 n\u01a1i Napoleon t\u1eebng g\u1ecdi Berliner Weisse l\u00e0 “Champagne of the North”. Bia chua nh\u1eb9, s\u1ea3ng kho\u00e1i, \u0111\u01b0\u1ee3c ph\u1ee5c v\u1ee5 v\u1edbi syrup raspberry ho\u1eb7c woodruff \u0111\u1ec3 d\u1ecbu v\u1ecb.<\/figcaption><\/figure>\n\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a German Sours<\/strong><\/h3>\n\n- Color:<\/strong> V\u00e0ng nh\u1ea1t \u0111\u1ebfn v\u00e0ng h\u01a1i \u0111\u1ee5c<\/li>\n
- Body:<\/strong> Light, s\u1ea3ng kho\u00e1i<\/li>\n
- Main flavor:<\/strong> Chua nh\u1eb9 (lactic, nh\u01b0 s\u1eefa chua), k\u1ebft th\u00fac kh\u00f4, \u0111\u00f4i khi c\u00f3 mu\u1ed1i (Gose), th\u01b0\u1eddng \u0111\u01b0\u1ee3c ph\u1ee5c v\u1ee5 v\u1edbi tr\u00e1i c\u00e2y ho\u1eb7c syrup<\/li>\n
- Suitable for:<\/strong> Ng\u01b0\u1eddi m\u1edbi kh\u00e1m ph\u00e1 bia chua, kh\u00ed h\u1eadu n\u00f3ng, ng\u01b0\u1eddi kh\u00f4ng th\u00edch c\u1ed3n cao<\/li>\n<\/ul>\n
C\u00e1c Phong C\u00e1ch German Sour<\/strong><\/h3>\nBerliner Weisse<\/a><\/strong> \u2014 Bia chua truy\u1ec1n th\u1ed1ng Berlin, ABV th\u1ea5p (2.8-3.8%), chua nh\u1eb9 v\u00e0 s\u1ea1ch, body c\u1ef1c k\u1ef3 light. N\u1ea5u v\u1edbi h\u01a1n 50% wheat malt, l\u00ean men c\u00f9ng Lactobacillus v\u00e0 Brettanomyces. Truy\u1ec1n th\u1ed1ng \u0111\u01b0\u1ee3c ph\u1ee5c v\u1ee5 v\u1edbi Schuss<\/em> \u2014 m\u1ed9t \u00edt syrup (th\u01b0\u1eddng l\u00e0 raspberry ho\u1eb7c woodruff xanh) \u0111\u1ec3 d\u1ecbu v\u1ecb chua. \u0110\u00e2y c\u00f3 th\u1ec3 l\u00e0 phong c\u00e1ch bia chua d\u1ec5 u\u1ed1ng nh\u1ea5t cho ng\u01b0\u1eddi m\u1edbi ho\u00e0n to\u00e0n.<\/p>\nGoose<\/a><\/strong> \u2014 Bia chua Leipzig v\u1edbi \u0111i\u1ec3m \u0111\u1ed9c \u0111\u00e1o: c\u00f3 th\u00eam mu\u1ed1i bi\u1ec3n<\/strong> and Coriander<\/strong>. V\u1ecb chua nh\u1eb9 k\u1ebft h\u1ee3p v\u1edbi v\u1ecb m\u1eb7n nh\u1eb9 v\u00e0 h\u01b0\u01a1ng coriander t\u1ea1o ra m\u1ed9t character kh\u00f4ng gi\u1ed1ng b\u1ea5t k\u1ef3 phong c\u00e1ch beer n\u00e0o kh\u00e1c. ABV v\u1eeba ph\u1ea3i (4.2-4.8%). Body light. \u0110\u00e2y l\u00e0 phong c\u00e1ch “l\u1ea1” nh\u01b0ng quy\u1ebfn r\u0169 \u2014 u\u1ed1ng m\u1ed9t ly Gose l\u1ea7n \u0111\u1ea7u th\u01b0\u1eddng g\u00e2y ng\u1ea1c nhi\u00ean: “Sao bia c\u00f3 mu\u1ed1i?” \u0110\u00f3 c\u0169ng ch\u00ednh l\u00e0 s\u1ee9c h\u1ea5p d\u1eabn c\u1ee7a n\u00f3.<\/p>\nGerman Sours \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\nGerman Sours \u0111ang d\u1ea7n xu\u1ea5t hi\u1ec7n tr\u00ean menu craft beer Vi\u1ec7t Nam \u2014 \u0111\u1eb7c bi\u1ec7t Berliner Weisse v\u00e0 Gose \u0111\u00e3 \u0111\u01b0\u1ee3c m\u1ed9t s\u1ed1 brewery local th\u1eed nghi\u1ec7m. Pasteur Street Brewing, Heart of Darkness, v\u00e0 m\u1ed9t v\u00e0i brewery kh\u00e1c \u0111\u00e3 c\u00f3 Berliner Weisse ho\u1eb7c Gose v\u1edbi tr\u00e1i c\u00e2y Vi\u1ec7t Nam (chanh d\u00e2y, xo\u00e0i, d\u1ee9a).<\/p>\n
This is the style c\u1ef1c k\u1ef3 ph\u00f9 h\u1ee3p<\/strong> v\u1edbi Vi\u1ec7t Nam v\u00ec nhi\u1ec1u l\u00fd do:<\/p>\n\n- Kh\u00ed h\u1eadu n\u00f3ng<\/strong> \u2014 German Sours s\u1ea3ng kho\u00e1i nh\u01b0 n\u01b0\u1edbc chanh, ho\u00e0n h\u1ea3o cho m\u00f9a h\u00e8<\/li>\n
- ABV th\u1ea5p<\/strong> \u2014 U\u1ed1ng \u0111\u01b0\u1ee3c nhi\u1ec1u ly kh\u00f4ng say, ph\u00f9 h\u1ee3p v\u0103n h\u00f3a “nh\u1eadu d\u00e0i ng\u00e0y”<\/li>\n
- V\u1ecb chua + m\u1eb7n (Gose)<\/strong> \u2014 T\u01b0\u01a1ng \u0111\u1ed3ng v\u1edbi kh\u1ea9u v\u1ecb Vi\u1ec7t Nam (chua cay m\u1eb7n ng\u1ecdt)<\/li>\n
- Tr\u00e1i c\u00e2y Vi\u1ec7t Nam<\/strong> \u2014 Chanh d\u00e2y, xo\u00e0i, d\u1ee9a, v\u1ea3i, \u1ed5i \u0111\u1ec1u pair tuy\u1ec7t v\u1eddi v\u1edbi Berliner Weisse v\u00e0 Gose<\/li>\n<\/ul>\n
N\u1ebfu b\u1ea1n ch\u01b0a t\u1eebng th\u1eed bia chua v\u00e0 mu\u1ed1n b\u1eaft \u0111\u1ea7u \u2014 h\u00e3y b\u1eaft \u0111\u1ea7u \u1edf \u0111\u00e2y. M\u1ed9t ly Berliner Weisse v\u1edbi syrup chanh d\u00e2y, ho\u1eb7c m\u1ed9t ly Gose l\u1ea1nh c\u00f3 v\u1ecb mu\u1ed1i nh\u1eb9. \u0110\u00f3 l\u00e0 c\u00e1nh c\u1eeda m\u1edf v\u00e0o th\u1ebf gi\u1edbi bia chua m\u1ed9t c\u00e1ch m\u1ec1m m\u1ea1i nh\u1ea5t.<\/p>\n
\nModern Wild Ales \u2014 The New Generation of Sour Beer<\/strong><\/h2>\nLambic l\u00e0 c\u1ed5 \u0111i\u1ec3n. Flanders Sours l\u00e0 truy\u1ec1n th\u1ed1ng. German Sours l\u00e0 di s\u1ea3n. V\u1eady c\u00f2n bia chua hi\u1ec7n \u0111\u1ea1i th\u00ec sao?<\/p>\n
\u0110\u00e2y l\u00e0 c\u00e2u h\u1ecfi m\u00e0 th\u1ebf h\u1ec7 brewer M\u1ef9 \u0111\u00e3 \u0111\u1eb7t ra v\u00e0o nh\u1eefng n\u0103m 1990. H\u1ecd y\u00eau th\u00edch s\u1ef1 ph\u1ee9c t\u1ea1p c\u1ee7a Lambic, nh\u01b0ng kh\u00f4ng th\u1ec3 n\u1ea5u Lambic ngo\u00e0i Pajottenland. H\u1ecd ng\u01b0\u1ee1ng m\u1ed9 Flanders Red, nh\u01b0ng kh\u00f4ng mu\u1ed1n ch\u1ec9 l\u00e0m copy. H\u1ecd mu\u1ed1n t\u1ea1o ra m\u1ed9t d\u00f2ng bia chua c\u1ee7a ri\u00eang m\u00ecnh<\/strong> \u2014 v\u1eabn d\u00f9ng wild yeast v\u00e0 bacteria, nh\u01b0ng linh ho\u1ea1t h\u01a1n v\u1ec1 k\u1ef9 thu\u1eadt, s\u00e1ng t\u1ea1o h\u01a1n v\u1ec1 h\u01b0\u01a1ng v\u1ecb.<\/p>\n\u0110\u00f3 l\u00e0 kh\u1edfi \u0111\u1ea7u c\u1ee7a Modern Wild Ales \u2014 m\u1ed9t th\u1ebf h\u1ec7 bia chua kh\u00f4ng b\u1ecb r\u00e0ng bu\u1ed9c b\u1edfi truy\u1ec1n th\u1ed1ng \u0111\u1ecba l\u00fd, nh\u01b0ng v\u1eabn t\u00f4n tr\u1ecdng tri\u1ebft l\u00fd c\u01a1 b\u1ea3n: \u0111\u1ec3 vi sinh t\u1ef1 nhi\u00ean ho\u1eb7c Brettanomyces d\u1eabn d\u1eaft h\u01b0\u01a1ng v\u1ecb, kh\u00f4ng ph\u1ea3i brewer.<\/p>\n
History & Origins<\/strong><\/h3>\nModern Wild Ales b\u1eaft \u0111\u1ea7u h\u00ecnh th\u00e0nh \u1edf M\u1ef9 nh\u1eefng n\u0103m 1990s, v\u1edbi nh\u1eefng brewery ti\u00ean phong nh\u01b0 Russian River<\/strong> (California) v\u00e0 The Lost Abbey<\/strong>. Vinnie Cilurzo c\u1ee7a Russian River \u0111\u00e3 t\u1ea1o ra series Belgian-inspired wild beers (Supplication, Temptation, Sanctification) \u2014 kh\u00f4ng ph\u1ea3i Lambic, kh\u00f4ng ph\u1ea3i Flanders, m\u00e0 l\u00e0 m\u1ed9t d\u00f2ng bia chua ki\u1ec3u California.<\/p>\n\u0110\u1ebfn nh\u1eefng n\u0103m 2010, phong c\u00e1ch n\u00e0y lan r\u1ed9ng kh\u1eafp M\u1ef9 v\u00e0 ch\u00e2u \u00c2u. Nh\u1eefng brewery nh\u01b0 Jester King<\/strong> (Texas), First Project<\/strong> (Missouri), Hill Farmstead<\/strong> (Vermont) \u0111\u00e3 \u0111\u1ea9y phong c\u00e1ch \u0111i xa \u2014 t\u1eeb wild ale l\u00ean men ho\u00e0n to\u00e0n v\u1edbi vi sinh t\u1eeb trang tr\u1ea1i c\u1ee7a h\u1ecd, \u0111\u1ebfn nh\u1eefng s\u1ea3n ph\u1ea9m hybrid gi\u1eefa Lambic v\u00e0 Modern Wild.<\/p>\n\u0110i\u1ec3m kh\u00e1c bi\u1ec7t c\u0103n b\u1ea3n v\u1edbi truy\u1ec1n th\u1ed1ng B\u1ec9: brewer M\u1ef9 ki\u1ec3m so\u00e1t nhi\u1ec1u h\u01a1n. H\u1ecd c\u00f3 th\u1ec3 ch\u1ecdn vi sinh ch\u00ednh x\u00e1c (cultures \u0111\u01b0\u1ee3c nu\u00f4i c\u1ea5y trong lab), nhi\u1ec7t \u0111\u1ed9, th\u1eddi gian. H\u1ecd c\u00f3 th\u1ec3 d\u00f9ng feders<\/em> (th\u00f9ng g\u1ed7 l\u1edbn) ho\u1eb7c oak barrels t\u1eeb r\u01b0\u1ee3u vang M\u1ef9. K\u1ebft qu\u1ea3 l\u00e0 bia chua “th\u1ee7 c\u00f4ng” nh\u01b0ng c\u00f3 t\u00ednh reproducible cao h\u01a1n Lambic.<\/p>\n![\"Ly](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/6-2-scaled.webp\")
Ph\u00f2ng wild ale c\u1ee7a m\u1ed9t nh\u00e0 m\u00e1y bia th\u1ee7 c\u00f4ng M\u1ef9 hi\u1ec7n \u0111\u1ea1i \u2014 n\u01a1i truy\u1ec1n th\u1ed1ng B\u1ec9 g\u1eb7p k\u1ef9 thu\u1eadt California. Brewer ki\u1ec3m so\u00e1t ch\u00ednh x\u00e1c vi sinh, nh\u01b0ng v\u1eabn \u0111\u1ec3 ch\u00fang d\u1eabn d\u1eaft h\u01b0\u01a1ng v\u1ecb.<\/figcaption><\/figure>\n\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Modern Wild Ales<\/strong><\/h3>\n\n- Color:<\/strong> \u0110a d\u1ea1ng t\u1eeb v\u00e0ng nh\u1ea1t \u0111\u1ebfn n\u00e2u \u0111\u1eadm<\/li>\n
- Body:<\/strong> Light to medium<\/li>\n
- Main flavor:<\/strong> Chua s\u1eafc \u0111\u1ebfn chua nh\u1eb9, funky t\u1eeb Brett (da thu\u1ed9c, chu\u1ed3ng ng\u1ef1a, tr\u00e1i c\u00e2y nhi\u1ec7t \u0111\u1edbi), g\u1ed7 s\u1ed3i, tr\u00e1i c\u00e2y s\u1ea5y<\/li>\n
- Suitable for:<\/strong> Ng\u01b0\u1eddi \u0111\u00e3 quen bia chua, th\u00edch s\u1ef1 s\u00e1ng t\u1ea1o v\u00e0 \u0111a d\u1ea1ng<\/li>\n<\/ul>\n
C\u00e1c Phong C\u00e1ch Modern Wild Ale<\/strong><\/h3>\nWild Ale<\/a><\/strong> \u2014 Phong c\u00e1ch r\u1ed9ng nh\u1ea5t trong nh\u00f3m, d\u00e0nh cho b\u1ea5t k\u1ef3 bia n\u00e0o l\u00ean men v\u1edbi wild yeast (th\u01b0\u1eddng l\u00e0 Brettanomyces) v\u00e0\/ho\u1eb7c vi khu\u1ea9n lactic, theo ph\u01b0\u01a1ng ph\u00e1p kh\u00f4ng ph\u1ea3i Lambic. C\u00f3 th\u1ec3 l\u00e0 100% Brett, ho\u1eb7c mixed fermentation (k\u1ebft h\u1ee3p Brett, Lacto, Pedio, Saccharomyces). Character \u0111a d\u1ea1ng \u2014 t\u1eeb chua nh\u1eb9 funky \u0111\u1ebfn chua s\u1eafc complex. \u0110\u00e2y l\u00e0 “sandbox” cho brewer s\u00e1ng t\u1ea1o.<\/p>\nBrett Beer<\/a><\/strong> \u2014 Bia l\u00ean men ch\u00ednh<\/strong> v\u1edbi Brettanomyces (kh\u00f4ng ph\u1ea3i Saccharomyces). Kh\u00f4ng nh\u1ea5t thi\u1ebft ph\u1ea3i chua \u2014 Brett kh\u00f4ng t\u1ea1o nhi\u1ec1u acid nh\u01b0 Lactobacillus, nh\u01b0ng t\u1ea1o h\u01b0\u01a1ng “funky” \u0111\u1eb7c tr\u01b0ng: da thu\u1ed9c, chu\u1ed3ng ng\u1ef1a, tr\u00e1i c\u00e2y nhi\u1ec7t \u0111\u1edbi, hoa c\u1ecf kh\u00f4. C\u00f3 th\u1ec3 c\u00f3 ho\u1eb7c kh\u00f4ng c\u00f3 vi khu\u1ea9n lactic k\u00e8m theo. \u0110\u00e2y l\u00e0 phong c\u00e1ch “\u0111\u1eb7c s\u1ea3n” cho ng\u01b0\u1eddi y\u00eau h\u01b0\u01a1ng Brett m\u00e0 ch\u01b0a c\u1ea7n nhi\u1ec1u v\u1ecb chua.<\/p>\nSour Ale<\/a><\/strong> \u2014 Thu\u1eadt ng\u1eef r\u1ed9ng cho bia chua ki\u1ec3u hi\u1ec7n \u0111\u1ea1i, th\u01b0\u1eddng d\u00f9ng ph\u01b0\u01a1ng ph\u00e1p kettle sour (Lactobacillus \u0111\u01b0\u1ee3c cho v\u00e0o n\u1ed3i n\u1ea5u 24-48 gi\u1edd tr\u01b0\u1edbc khi \u0111un s\u00f4i). V\u1ecb chua s\u1ea1ch (mostly lactic acid), kh\u00f4ng ph\u1ee9c t\u1ea1p nh\u01b0 Lambic nh\u01b0ng d\u1ec5 n\u1ea5u, d\u1ec5 scale, v\u00e0 l\u00e0 n\u1ec1n t\u1ea3ng cho nhi\u1ec1u bi\u1ebfn th\u1ec3 hi\u1ec7n \u0111\u1ea1i (Fruited Sour, Smoothie Sour). Nhi\u1ec1u brewery d\u00f9ng “Sour Ale” nh\u01b0 base, sau \u0111\u00f3 th\u00eam tr\u00e1i c\u00e2y ho\u1eb7c c\u00e1c flavor adjuncts.<\/p>\nModern Wild Ales \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\nModern Wild Ales l\u00e0 phong c\u00e1ch craft beer Vi\u1ec7t Nam \u0111ang b\u1eaft \u0111\u1ea7u kh\u00e1m ph\u00e1. M\u1ed9t s\u1ed1 brewery local \u0111\u00e3 th\u1eed nghi\u1ec7m v\u1edbi Brett-fermented beers ho\u1eb7c Sour Ale \u2014 nh\u01b0ng v\u1eabn r\u1ea5t \u00edt so v\u1edbi IPA hay Stout.<\/p>\n
Th\u00e1ch th\u1ee9c l\u1edbn nh\u1ea5t khi n\u1ea5u Modern Wild \u1edf Vi\u1ec7t Nam l\u00e0 cross-contamination<\/strong>. Brett v\u00e0 Lactobacillus r\u1ea5t “kh\u00f3 t\u00ednh” \u2014 m\u1ed9t khi \u0111\u00e3 xu\u1ea5t hi\u1ec7n trong brewery, ch\u00fang c\u00f3 th\u1ec3 nhi\u1ec5m v\u00e0o c\u00e1c m\u1ebb beer th\u00f4ng th\u01b0\u1eddng, l\u00e0m h\u1ecfng c\u1ea3 production line. \u0110a s\u1ed1 brewery Vi\u1ec7t Nam ch\u01b0a \u0111\u1ee7 c\u01a1 s\u1edf v\u1eadt ch\u1ea5t \u0111\u1ec3 dedicated cho d\u00f2ng bia n\u00e0y (c\u1ea7n thi\u1ebft b\u1ecb ri\u00eang, khu v\u1ef1c ri\u00eang).<\/p>\nTuy nhi\u00ean, m\u1ed9t s\u1ed1 brewery \u0111\u00e3 c\u00f3 s\u1ef1 kh\u1edfi \u0111\u1ea7u. N\u1ebfu b\u1ea1n th\u1ea5y menu craft beer c\u00f3 “Wild Ale” ho\u1eb7c “Sour Ale”, h\u00e3y th\u1eed \u2014 \u0111\u00e2y l\u00e0 c\u01a1 h\u1ed9i \u1ee7ng h\u1ed9 brewer Vi\u1ec7t Nam th\u1eed nghi\u1ec7m phong c\u00e1ch ph\u1ee9c t\u1ea1p n\u00e0y.<\/p>\n
Nh\u1eadp kh\u1ea9u c\u0169ng l\u00e0 l\u1ef1a ch\u1ecdn. Russian River, Cascade Brewing, Crooked Stave, v\u00e0 nhi\u1ec1u brewery M\u1ef9 chuy\u00ean Modern Wild c\u00f3 s\u1ea3n ph\u1ea9m xu\u1ea5t hi\u1ec7n \u1edf c\u00e1c bottle shop chuy\u00ean craft beer t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i. \u0110\u1eaft h\u01a1n beer th\u00f4ng th\u01b0\u1eddng, nh\u01b0ng l\u00e0 kho\u1ea3n \u0111\u1ea7u t\u01b0 x\u1ee9ng \u0111\u00e1ng cho ng\u01b0\u1eddi y\u00eau bia chua.<\/p>\n
\nModern Sour Variants \u2014 The Sour Beer of the Instagram Generation<\/strong><\/h2>\nN\u1ebfu Lambic l\u00e0 di s\u1ea3n 500 n\u0103m v\u00e0 Modern Wild l\u00e0 s\u1ef1 c\u00e1ch t\u00e2n k\u1ef9 thu\u1eadt c\u1ee7a nh\u1eefng n\u0103m 1990, th\u00ec Modern Sour Variants l\u00e0 phong c\u00e1ch c\u1ee7a th\u1eadp k\u1ef7 ch\u00fang ta \u0111ang s\u1ed1ng<\/strong>.<\/p>\n\u0110\u00e2y l\u00e0 d\u00f2ng bia chua tr\u1ebb nh\u1ea5t, color nh\u1ea5t, g\u00e2y tranh c\u00e3i nhi\u1ec1u nh\u1ea5t. M\u1ed9t lon bia chua m\u00e0u h\u1ed3ng \u0111\u00e0o v\u1edbi h\u1ea1t vani v\u00e0 topping tr\u00e1i c\u00e2y xay. M\u1ed9t lon bia chua m\u00e0u cam c\u00f3 lactose, mousse tr\u00ean top, v\u00e0 m\u00f9i nh\u01b0 smoothie. M\u1ed9t lon bia c\u00f3 hops th\u01a1m IPA nh\u01b0ng v\u1ecb l\u1ea1i chua. \u0110\u00e2y l\u00e0 beer trong th\u1eddi \u0111\u1ea1i Instagram \u2014 \u0111\u1eb9p m\u1eaft, g\u00e2y t\u00f2 m\u00f2, d\u1ec5 chia s\u1ebb, v\u00e0 \u0111\u00f4i khi c\u1ef1c k\u1ef3 ngon.<\/p>\n
Phong c\u00e1ch n\u00e0y g\u00e2y tranh c\u00e3i trong c\u1ed9ng \u0111\u1ed3ng beer truy\u1ec1n th\u1ed1ng \u2014 nhi\u1ec1u ng\u01b0\u1eddi g\u1ecdi \u0111\u00e2y l\u00e0 “kh\u00f4ng ph\u1ea3i beer”, “beer dessert”, “beer Instagram”. Nh\u01b0ng kh\u00f4ng th\u1ec3 ph\u1ee7 nh\u1eadn: Modern Sour Variants \u0111\u00e3 \u0111\u01b0a bia chua \u0111\u1ebfn v\u1edbi h\u00e0ng tri\u1ec7u ng\u01b0\u1eddi m\u1edbi \u2014 nh\u1eefng ng\u01b0\u1eddi s\u1ebd kh\u00f4ng bao gi\u1edd th\u1eed Lambic, nh\u01b0ng vui v\u1ebb u\u1ed1ng m\u1ed9t lon Smoothie Sour v\u1ecb xo\u00e0i chanh d\u00e2y.<\/p>\n
History & Origins<\/strong><\/h3>\nModern Sour Variants b\u1eaft \u0111\u1ea7u n\u1ed5i l\u00ean kho\u1ea3ng 2015-2017, song song v\u1edbi s\u1ef1 b\u00f9ng n\u1ed5 c\u1ee7a Hazy IPA. C\u00f9ng m\u1ed9t th\u1ebf h\u1ec7 brewer \u2014 ch\u1ee7 y\u1ebfu M\u1ef9 \u2014 \u0111\u00e3 quy\u1ebft \u0111\u1ecbnh “t\u1ea1i sao bia chua ph\u1ea3i nghi\u00eam t\u00fac?”.<\/p>\n
H\u1ecd b\u1eaft \u0111\u1ea7u th\u1eed nghi\u1ec7m: th\u00eam lactose (\u0111\u01b0\u1eddng s\u1eefa) v\u00e0o Sour Ale \u0111\u1ec3 t\u1ea1o \u0111\u1ed9 ng\u1ecdt m\u1ec1m \u2014 nh\u01b0 c\u00e1ch Milkshake IPA \u0111\u00e3 l\u00e0m v\u1edbi hops. Th\u00eam tr\u00e1i c\u00e2y xay puree thay v\u00ec nguy\u00ean tr\u00e1i \u2014 \u0111\u1ec3 c\u00f3 body v\u00e0 mouthfeel nh\u01b0 smoothie. Th\u00eam vanilla, marshmallow, cinnamon \u2014 \u0111\u1ec3 bia c\u00f3 character nh\u01b0 dessert. K\u1ebft h\u1ee3p hops th\u01a1m v\u1edbi Lactobacillus \u2014 \u0111\u1ec3 t\u1ea1o ra Sour IPA, m\u1ed9t paradox v\u1ec1 v\u1ecb gi\u00e1c.<\/p>\n
Nh\u1eefng brewery ti\u00ean phong: The Veil<\/strong> (Virginia), Other Half<\/strong> (New York), Tree House<\/strong> (Massachusetts), WeldWorks<\/strong> (Colorado), v\u00e0 450 North Brewing<\/strong> (Indiana \u2014 n\u1ed5i ti\u1ebfng v\u1edbi Slushy series). H\u1ecd \u0111\u00e3 \u0111\u1ecbnh ngh\u0129a l\u1ea1i “bia chua” cho m\u1ed9t th\u1ebf h\u1ec7 m\u1edbi.<\/p>\n\u0110\u1ebfn n\u0103m 2020, Modern Sour Variants \u0111\u00e3 tr\u1edf th\u00e0nh m\u1ed9t trong nh\u1eefng phong c\u00e1ch t\u0103ng tr\u01b0\u1edfng nhanh nh\u1ea5t trong craft beer to\u00e0n c\u1ea7u. Trend n\u00e0y lan \u0111\u1ebfn \u0110\u00f4ng Nam \u00c1, bao g\u1ed3m Vi\u1ec7t Nam, t\u1eeb kho\u1ea3ng 2022.<\/p>\n![\"Ba](\"https:\/\/tapchibeer.net\/wp-content\/uploads\/2026\/05\/7-2-scaled.webp\")
Phong c\u00e1ch bia chua c\u1ee7a th\u1eadp k\u1ef7 ch\u00fang ta \u0111ang s\u1ed1ng \u2014 Fruited Sour h\u1ed3ng, Smoothie Sour mousse-like, Sour IPA hybrid. \u0110\u1eb9p m\u1eaft, s\u00e1ng t\u1ea1o, g\u00e2y tranh c\u00e3i, v\u00e0 \u0111\u00e3 \u0111\u01b0a bia chua \u0111\u1ebfn h\u00e0ng tri\u1ec7u ng\u01b0\u1eddi m\u1edbi.<\/figcaption><\/figure>\n\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Modern Sour Variants<\/strong><\/h3>\n\n- Color:<\/strong> C\u1ef1c k\u1ef3 \u0111a d\u1ea1ng \u2014 v\u00e0ng, h\u1ed3ng, \u0111\u1ecf, cam, t\u00edm, \u0111\u00f4i khi neon<\/li>\n
- Body:<\/strong> Medium \u0111\u1ebfn full (do tr\u00e1i c\u00e2y puree v\u00e0 lactose)<\/li>\n
- Main flavor:<\/strong> Chua nh\u1eb9 \u0111\u1ebfn trung b\u00ecnh, ng\u1ecdt, h\u01b0\u01a1ng tr\u00e1i c\u00e2y m\u1ea1nh, \u0111\u00f4i khi c\u00f3 vanilla, marshmallow, ho\u1eb7c cinnamon<\/li>\n
- Suitable for:<\/strong> Ng\u01b0\u1eddi m\u1edbi kh\u00e1m ph\u00e1 bia chua, kh\u00f4ng th\u00edch v\u1ecb chua qu\u00e1 \u0111\u1eadm, y\u00eau tr\u00e1i c\u00e2y<\/li>\n<\/ul>\n
C\u00e1c Phong C\u00e1ch Modern Sour Variant<\/strong><\/h3>\n
Trong th\u1ebf gi\u1edbi beer chuy\u00ean s\u00e2u, “bia chua” bao g\u1ed3m 5 nh\u00f3m ch\u00ednh:<\/p>\n
1. Lambic Family (B\u1ec9)<\/strong> \u2014 Lambic, Gueuze, Fruit Lambic, Faro. Phong c\u00e1ch c\u1ed5 \u0111i\u1ec3n nh\u1ea5t, l\u00ean men t\u1ef1 nhi\u00ean v\u1edbi vi sinh trong kh\u00f4ng kh\u00ed, \u1ee7 trong th\u00f9ng g\u1ed7 nhi\u1ec1u n\u0103m.<\/p>\n 2. Flanders Sours (B\u1ec9)<\/strong> \u2014 Flanders Red Ale, Flanders Oud Bruin. Bia chua \u1ee7 d\u00e0i ng\u00e0y trong th\u00f9ng g\u1ed7, c\u00f3 th\u00eam character chocolate, dark fruit.<\/p>\n 3. German Sours (\u0110\u1ee9c)<\/strong> \u2014 Berliner Weisse, Gose. Bia chua “nhanh” (quick sour), nh\u1eb9 nh\u00e0ng, d\u1ec5 u\u1ed1ng.<\/p>\n 4. Modern Wild Ales<\/strong> \u2014 Wild Ale, Brett Beer, Sour Ale. Phong c\u00e1ch hi\u1ec7n \u0111\u1ea1i l\u1ea5y c\u1ea3m h\u1ee9ng t\u1eeb truy\u1ec1n th\u1ed1ng B\u1ec9 nh\u01b0ng linh ho\u1ea1t h\u01a1n v\u1ec1 k\u1ef9 thu\u1eadt.<\/p>\n 5. Modern Sour Variants<\/strong> \u2014 Fruited Sour Ale, Smoothie Sour Ale, Sour IPA. Phong c\u00e1ch tr\u1ebb, s\u00e1ng t\u1ea1o, k\u1ebft h\u1ee3p bia chua v\u1edbi tr\u00e1i c\u00e2y, kem, ho\u1eb7c hops.<\/p>\n M\u1ed7i nh\u00f3m l\u00e0 m\u1ed9t tri\u1ebft l\u00fd kh\u00e1c nhau v\u1ec1 v\u1ecb chua. Lambic t\u00f4n vinh s\u1ef1 ki\u00ean nh\u1eabn (nhi\u1ec1u n\u0103m \u1ee7). German Sours t\u00f4n vinh s\u1ef1 nh\u1eb9 nh\u00e0ng (u\u1ed1ng \u0111\u01b0\u1ee3c c\u1ea3 ng\u00e0y). Modern variants t\u00f4n vinh s\u1ef1 s\u00e1ng t\u1ea1o (kh\u00f4ng gi\u1edbi h\u1ea1n). C\u00f9ng m\u1ed9t nguy\u00ean t\u1eafc \u2014 v\u1ecb chua \u2014 nh\u01b0ng nhi\u1ec1u con \u0111\u01b0\u1eddng th\u1ec3 hi\u1ec7n.<\/p>\n Short answer: v\u00ec vi khu\u1ea9n lactic acid v\u00e0 wild yeast.<\/strong><\/p>\n Nh\u01b0ng \u0111\u1eb1ng sau \u0111\u00f3 l\u00e0 c\u1ea3 m\u1ed9t c\u00e2u chuy\u1ec7n vi sinh h\u1ecdc v\u00e0 l\u1ecbch s\u1eed k\u00e9o d\u00e0i h\u00e0ng ng\u00e0n n\u0103m.<\/p>\n Trong g\u1ea7n 7,000 n\u0103m l\u1ecbch s\u1eed bia, brewer kh\u00f4ng bi\u1ebft yeast l\u00e0 g\u00ec. H\u1ecd ch\u1ec9 th\u1ea5y r\u1eb1ng n\u1ebfu \u0111\u1ec3 n\u01b0\u1edbc c\u1ed1t l\u00faa m\u1ea1ch n\u1ea5u ch\u00edn t\u1ef1 nhi\u00ean trong kh\u00f4ng kh\u00ed, sau v\u00e0i ng\u00e0y n\u00f3 s\u1ebd “t\u1ef1” l\u00ean men th\u00e0nh bia. \u0110\u00f4i khi bia ngon, \u0111\u00f4i khi bia chua, \u0111\u00f4i khi bia h\u1ecfng \u2014 v\u00e0 ch\u1eb3ng ai hi\u1ec3u t\u1ea1i sao.<\/p>\n Ph\u1ea3i \u0111\u1ebfn n\u0103m 1857, Louis Pasteur m\u1edbi ch\u1ee9ng minh \u0111\u01b0\u1ee3c vai tr\u00f2 c\u1ee7a yeast trong l\u00ean men. T\u1eeb \u0111\u00f3, brewer m\u1edbi bi\u1ebft c\u00e1ch ki\u1ec3m so\u00e1t qu\u00e1 tr\u00ecnh \u2014 ch\u1ecdn yeast thu\u1ea7n khi\u1ebft, ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9, lo\u1ea1i b\u1ecf vi khu\u1ea9n “\u00f4 nhi\u1ec5m”.<\/p>\n Nh\u01b0ng c\u00f3 m\u1ed9t s\u1ed1 brewer \u1edf B\u1ec9 \u0111\u00e3 ch\u1ecdn con \u0111\u01b0\u1eddng ng\u01b0\u1ee3c l\u1ea1i. H\u1ecd ti\u1ebfp t\u1ee5c n\u1ea5u bia theo c\u00e1ch c\u1ed5 \u2014 \u0111\u1ec3 cho kh\u00f4ng kh\u00ed mang vi sinh v\u00e0o n\u01b0\u1edbc c\u1ed1t, \u0111\u1ec3 cho m\u1ecdi lo\u1ea1i yeast v\u00e0 vi khu\u1ea9n c\u00f9ng l\u00ean men. K\u1ebft qu\u1ea3 l\u00e0 Lambic \u2014 phong c\u00e1ch bia chua \u0111\u01b0\u1ee3c n\u1ea5u li\u00ean t\u1ee5c trong h\u01a1n 500 n\u0103m theo c\u00f9ng m\u1ed9t ph\u01b0\u01a1ng ph\u00e1p.<\/p>\n Trong bia chua hi\u1ec7n \u0111\u1ea1i, c\u00f3 ba “di\u1ec5n vi\u00ean ch\u00ednh” t\u1ea1o ra v\u1ecb chua:<\/p>\n T\u00f9y phong c\u00e1ch, brewer d\u00f9ng m\u1ed9t, hai, ho\u1eb7c c\u1ea3 ba lo\u1ea1i vi sinh n\u00e0y. Berliner Weisse ch\u1ee7 y\u1ebfu d\u00f9ng Lactobacillus (chua nh\u1eb9, s\u1ea1ch). Lambic d\u00f9ng t\u1ea5t c\u1ea3 \u2014 Lactobacillus, Pediococcus, Brettanomyces, v\u00e0 c\u1ea3 Saccharomyces \u2014 t\u1ea1o ra h\u01b0\u01a1ng v\u1ecb c\u1ef1c k\u1ef3 ph\u1ee9c t\u1ea1p.<\/p>\n Trong bia chua hi\u1ec7n \u0111\u1ea1i, c\u00f3 hai tr\u01b0\u1eddng ph\u00e1i kh\u00e1c bi\u1ec7t r\u00f5 r\u1ec7t:<\/p>\n Quick Sour (Kettle Sour)<\/strong> \u2014 Brewer cho Lactobacillus v\u00e0o n\u1ed3i n\u1ea5u trong 24-48 gi\u1edd tr\u01b0\u1edbc khi \u0111un s\u00f4i (\u0111\u1ec3 di\u1ec7t vi khu\u1ea9n), sau \u0111\u00f3 l\u00ean men b\u00ecnh th\u01b0\u1eddng v\u1edbi yeast. K\u1ebft qu\u1ea3 l\u00e0 bia chua nh\u1eb9, s\u1ea1ch, d\u1ec5 u\u1ed1ng. Berliner Weisse, Gose, v\u00e0 \u0111a s\u1ed1 Sour Ale hi\u1ec7n \u0111\u1ea1i \u0111i theo tr\u01b0\u1eddng ph\u00e1i n\u00e0y.<\/p>\n Wild Sour<\/strong> \u2014 Brewer cho Lactobacillus, Pediococcus, Brettanomyces c\u00f9ng t\u1ed3n t\u1ea1i trong th\u00f9ng g\u1ed7 trong nhi\u1ec1u th\u00e1ng \u0111\u1ebfn nhi\u1ec1u n\u0103m. Vi sinh “\u0111\u1ed1i tho\u1ea1i” v\u1edbi nhau, s\u1ea3n xu\u1ea5t h\u00e0ng tr\u0103m h\u1ee3p ch\u1ea5t ph\u1ee9c t\u1ea1p. K\u1ebft qu\u1ea3 l\u00e0 bia chua s\u00e2u, funky, ph\u1ee9c t\u1ea1p. Lambic, Flanders Red, v\u00e0 Wild Ale \u0111i theo con \u0111\u01b0\u1eddng n\u00e0y.<\/p>\n Quick Sour l\u00e0 c\u00e1ch “c\u00f4ng nghi\u1ec7p” \u2014 nhanh, ki\u1ec3m so\u00e1t \u0111\u01b0\u1ee3c, scale \u0111\u01b0\u1ee3c. Wild Sour l\u00e0 c\u00e1ch “th\u1ee7 c\u00f4ng” \u2014 ch\u1eadm, kh\u00f4ng ho\u00e0n to\u00e0n ki\u1ec3m so\u00e1t \u0111\u01b0\u1ee3c, m\u1ed7i m\u1ebb l\u00e0 m\u1ed9t b\u1ea5t ng\u1edd. C\u1ea3 hai \u0111\u1ec1u c\u00f3 gi\u00e1 tr\u1ecb ri\u00eang. Nhi\u1ec1u brewery hi\u1ec7n \u0111\u1ea1i l\u00e0m c\u1ea3 hai.<\/p>\n N\u1ebfu th\u1ebf gi\u1edbi bia chua c\u00f3 m\u1ed9t “t\u1ed5 ti\u00ean”, \u0111\u00f3 ch\u00ednh l\u00e0 Lambic.<\/p>\n \u0110\u00e2y l\u00e0 phong c\u00e1ch beer c\u1ed5 x\u01b0a nh\u1ea5t c\u00f2n t\u1ed3n t\u1ea1i tr\u00ean th\u1ebf gi\u1edbi \u2014 \u0111\u01b0\u1ee3c n\u1ea5u li\u00ean t\u1ee5c trong h\u01a1n 500 n\u0103m t\u1ea1i thung l\u0169ng Pajottenland ph\u00eda t\u00e2y Brussels, theo c\u00f9ng m\u1ed9t ph\u01b0\u01a1ng ph\u00e1p m\u00e0 brewer th\u1ebf k\u1ef7 16 \u0111\u00e3 d\u00f9ng. Kh\u00f4ng c\u00f3 yeast nu\u00f4i c\u1ea5y. Kh\u00f4ng c\u00f3 ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 ch\u00ednh x\u00e1c. Kh\u00f4ng c\u00f3 lab test. Ch\u1ec9 c\u00f3 n\u01b0\u1edbc, malt, hops c\u0169, v\u00e0 kh\u00f4ng kh\u00ed c\u1ee7a Pajottenland \u2014 n\u01a1i vi sinh t\u1ef1 nhi\u00ean \u0111\u00e3 “\u0111\u1ecbnh c\u01b0” trong c\u00e1c t\u01b0\u1eddng g\u1ea1ch c\u1ee7a brewery qua nhi\u1ec1u th\u1ebf k\u1ef7.<\/p>\n Lambic kh\u00f4ng ph\u1ea3i bia “\u0111\u01b0\u1ee3c l\u00e0m”. Lambic l\u00e0 bia “\u0111\u01b0\u1ee3c ph\u00e9p t\u1ef1 x\u1ea3y ra”. \u0110\u00e2y l\u00e0 s\u1ef1 kh\u00e1c bi\u1ec7t c\u0103n b\u1ea3n gi\u1eefa Lambic v\u00e0 m\u1ecdi phong c\u00e1ch beer hi\u1ec7n \u0111\u1ea1i kh\u00e1c.<\/p>\n Lambic ra \u0111\u1eddi \u1edf v\u00f9ng Pajottenland, m\u1ed9t khu v\u1ef1c n\u00f4ng nghi\u1ec7p nh\u1ecf ph\u00eda t\u00e2y Brussels (B\u1ec9), t\u1eeb \u00edt nh\u1ea5t th\u1ebf k\u1ef7 15. T\u00ean “Lambic” \u0111\u01b0\u1ee3c cho l\u00e0 xu\u1ea5t ph\u00e1t t\u1eeb l\u00e0ng Lembeek \u2014 m\u1ed9t trong nh\u1eefng n\u01a1i \u0111\u1ea7u ti\u00ean s\u1ea3n xu\u1ea5t phong c\u00e1ch n\u00e0y.<\/p>\n \u0110i\u1ec3m \u0111\u1eb7c bi\u1ec7t nh\u1ea5t c\u1ee7a Lambic l\u00e0 ph\u01b0\u01a1ng ph\u00e1p natural fermentation<\/strong> (spontaneous fermentation). Sau khi n\u1ea5u, brewer \u0111\u1ed5 wort (n\u01b0\u1edbc c\u1ed1t n\u1ea5u) v\u00e0o m\u1ed9t b\u1ed3n n\u00f4ng g\u1ecdi l\u00e0 koelschip<\/em> (coolship) \u2014 \u0111\u1eb7t tr\u00ean g\u00e1c m\u00e1i brewery v\u1edbi c\u1eeda s\u1ed5 m\u1edf. Trong \u0111\u00eam, kh\u00f4ng kh\u00ed Pajottenland tr\u00e0n v\u00e0o, mang theo h\u00e0ng tr\u0103m lo\u1ea1i yeast v\u00e0 vi khu\u1ea9n \u2014 Saccharomyces, Lactobacillus, Pediococcus, Brettanomyces, v\u00e0 nhi\u1ec1u lo\u00e0i kh\u00e1c ch\u01b0a \u0111\u01b0\u1ee3c khoa h\u1ecdc \u0111\u1ecbnh danh \u0111\u1ea7y \u0111\u1ee7.<\/p>\n S\u00e1ng h\u00f4m sau, wort \u0111\u00e3 “b\u1eaft” \u0111\u01b0\u1ee3c nh\u1eefng vi sinh \u0111\u1eb7c tr\u01b0ng c\u1ee7a Pajottenland. Sau \u0111\u00f3 \u0111\u01b0\u1ee3c chuy\u1ec3n v\u00e0o th\u00f9ng g\u1ed7 s\u1ed3i c\u0169 (th\u01b0\u1eddng l\u00e0 th\u00f9ng c\u0169 \u0111\u1ef1ng r\u01b0\u1ee3u vang) \u0111\u1ec3 l\u00ean men v\u00e0 \u1ee7 trong 1-3 n\u0103m.<\/p>\n \u0110\u00e2y l\u00e0 l\u00fd do Lambic ch\u1ec9 c\u00f3 th\u1ec3 \u0111\u01b0\u1ee3c n\u1ea5u t\u1ea1i Pajottenland<\/strong>. Vi sinh t\u1ef1 nhi\u00ean \u1edf \u0111\u00f3 kh\u00f4ng th\u1ec3 t\u00e1i t\u1ea1o \u1edf n\u01a1i kh\u00e1c. M\u1ed9t brewery mu\u1ed1n n\u1ea5u Lambic “\u0111\u00fang ngh\u0129a” ph\u1ea3i n\u1eb1m trong khu v\u1ef1c n\u00e0y \u2014 v\u00e0 ngay c\u1ea3 khi v\u1eady, m\u1ed7i brewery v\u1eabn c\u00f3 vi sinh \u0111\u1eb7c tr\u01b0ng ri\u00eang do t\u01b0\u1eddng g\u1ea1ch, th\u00f9ng g\u1ed7, v\u00e0 l\u1ecbch s\u1eed t\u00edch l\u0169y.<\/p>\n N\u0103m 1997, EU c\u00f4ng nh\u1eadn Lambic l\u00e0 Traditional Specialty Guaranteed<\/strong> \u2014 b\u1ea3o v\u1ec7 ph\u00e1p l\u00fd cho ph\u01b0\u01a1ng ph\u00e1p truy\u1ec1n th\u1ed1ng n\u00e0y.<\/p>\n Belgian Lambic<\/a><\/strong> \u2014 Lambic “nguy\u00ean b\u1ea3n”, ch\u01b0a pha tr\u1ed9n, ch\u01b0a th\u00eam tr\u00e1i c\u00e2y. Th\u01b0\u1eddng \u0111\u01b0\u1ee3c u\u1ed1ng tr\u1ebb (1 n\u0103m) t\u1ea1i c\u00e1c qu\u00e1n bia \u0111\u1ecba ph\u01b0\u01a1ng \u1edf Brussels. V\u1ecb chua r\u00f5 r\u1ec7t, funky, g\u1ea7n nh\u01b0 kh\u00f4ng c\u00f3 ng\u1ecdt. \u0110\u00e2y l\u00e0 d\u1ea1ng “th\u00f4” nh\u1ea5t c\u1ee7a Lambic, v\u00e0 c\u0169ng l\u00e0 d\u1ea1ng \u00edt \u0111\u01b0\u1ee3c xu\u1ea5t kh\u1ea9u nh\u1ea5t.<\/p>\n Belgian Gueuze<\/a><\/strong> \u2014 S\u1ef1 pha tr\u1ed9n elegant c\u1ee7a Lambic. Brewer (g\u1ecdi l\u00e0 sink<\/em>) tr\u1ed9n Lambic tr\u1ebb (1 n\u0103m) v\u1edbi Lambic gi\u00e0 (2-3 n\u0103m), sau \u0111\u00f3 \u0111\u00f3ng chai. Lambic tr\u1ebb v\u1eabn c\u00f3 \u0111\u01b0\u1eddng d\u01b0, t\u1ea1o ra carbonation t\u1ef1 nhi\u00ean trong chai. K\u1ebft qu\u1ea3 l\u00e0 m\u1ed9t lo\u1ea1i bia c\u00f3 \u0111\u1ed9 s\u1ee7i nh\u01b0 champagne, v\u1ecb chua ph\u1ee9c t\u1ea1p, c\u00f3 chi\u1ec1u s\u00e2u c\u1ee7a Lambic gi\u00e0 v\u00e0 s\u1ef1 t\u01b0\u01a1i m\u1edbi c\u1ee7a Lambic tr\u1ebb. \u0110\u01b0\u1ee3c m\u1ec7nh danh “champagne c\u1ee7a th\u1ebf gi\u1edbi beer”.<\/p>\n Belgian Fruit Lambic<\/a><\/strong> \u2014 Lambic \u0111\u01b0\u1ee3c \u1ee7 th\u00eam v\u1edbi tr\u00e1i c\u00e2y t\u01b0\u01a1i. Ph\u1ed5 bi\u1ebfn nh\u1ea5t l\u00e0 Cold<\/em> (cherry) v\u00e0 Framboise<\/em> (raspberry). Tr\u00e1i c\u00e2y t\u01b0\u01a1i \u0111\u01b0\u1ee3c cho v\u00e0o th\u00f9ng Lambic v\u00e0 \u1ee7 th\u00eam nhi\u1ec1u th\u00e1ng. Vi sinh “\u0103n” \u0111\u01b0\u1eddng trong tr\u00e1i c\u00e2y, t\u1ea1o ra m\u1ed9t lo\u1ea1i bia c\u00f3 h\u01b0\u01a1ng tr\u00e1i c\u00e2y r\u00f5 r\u1ec7t nh\u01b0ng v\u1eabn gi\u1eef \u0111\u1ed9 kh\u00f4 v\u00e0 chua \u0111\u1eb7c tr\u01b0ng. \u0110\u00e2y l\u00e0 c\u00e1ch Lambic d\u1ec5 ti\u1ebfp c\u1eadn nh\u1ea5t v\u1edbi ng\u01b0\u1eddi m\u1edbi \u2014 v\u1ecb tr\u00e1i c\u00e2y d\u1ecbu v\u1ecb chua.<\/p>\n Belgian Faro<\/a><\/strong> \u2014 Lambic \u0111\u01b0\u1ee3c l\u00e0m ng\u1ecdt v\u1edbi \u0111\u01b0\u1eddng candi ho\u1eb7c syrup. \u0110\u00e2y l\u00e0 phong c\u00e1ch truy\u1ec1n th\u1ed1ng “d\u00e0nh cho d\u1ecbp \u0111\u1eb7c bi\u1ec7t” \u2014 v\u1ecb chua \u0111\u01b0\u1ee3c d\u1ecbu b\u1eb1ng \u0111\u1ed9 ng\u1ecdt, t\u1ea1o ra m\u1ed9t lo\u1ea1i bia d\u1ec5 u\u1ed1ng h\u01a1n cho ng\u01b0\u1eddi kh\u00f4ng quen Lambic nguy\u00ean b\u1ea3n. Hi\u1ec7n \u00edt ph\u1ed5 bi\u1ebfn, nh\u01b0ng v\u1eabn \u0111\u01b0\u1ee3c m\u1ed9t s\u1ed1 brewery truy\u1ec1n th\u1ed1ng \u1edf Brussels s\u1ea3n xu\u1ea5t.<\/p>\n Lambic l\u00e0 phong c\u00e1ch kh\u00f3 t\u00ecm nh\u1ea5t \u1edf Vi\u1ec7t Nam. V\u00ec s\u1ea3n xu\u1ea5t h\u1ea1n ch\u1ebf (ch\u1ec9 v\u00e0i ch\u1ee5c brewery tr\u00ean th\u1ebf gi\u1edbi), gi\u00e1 cao (do th\u1eddi gian \u1ee7 l\u00e2u), v\u00e0 demand chuy\u00ean s\u00e2u (kh\u00f4ng ph\u1ea3i ai c\u0169ng quen v\u1edbi v\u1ecb chua m\u1ea1nh) \u2014 Lambic ch\u1ee7 y\u1ebfu ch\u1ec9 c\u00f3 \u1edf m\u1ed9t s\u1ed1 bottle shop chuy\u00ean B\u1ec9 t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i.<\/p>\n Nh\u1eefng th\u01b0\u01a1ng hi\u1ec7u Lambic \u0111\u00e1ng t\u00ecm n\u1ebfu c\u00f3 c\u01a1 h\u1ed9i: Cantilever<\/strong> (Brussels, \u0111\u01b0\u1ee3c coi l\u00e0 “vua” c\u1ee7a Lambic), 3 Fonteinen<\/strong> (blender huy\u1ec1n tho\u1ea1i), Boon<\/strong> (l\u1edbn h\u01a1n, d\u1ec5 t\u00ecm h\u01a1n), Lindemans<\/strong> (commercial nh\u01b0ng ph\u1ed5 bi\u1ebfn, \u0111\u1eb7c bi\u1ec7t phi\u00ean b\u1ea3n Framboise cho ng\u01b0\u1eddi m\u1edbi).<\/p>\n N\u1ebfu b\u1ea1n l\u1ea7n \u0111\u1ea7u ti\u1ebfp x\u00fac Lambic, h\u00e3y b\u1eaft \u0111\u1ea7u v\u1edbi Fruit Lambic<\/strong> (Kriek ho\u1eb7c Framboise) \u2014 tr\u00e1i c\u00e2y s\u1ebd d\u1ecbu v\u1ecb chua v\u00e0 funky, d\u1ec5 u\u1ed1ng h\u01a1n nhi\u1ec1u so v\u1edbi Lambic nguy\u00ean b\u1ea3n. Khi \u0111\u00e3 quen, h\u00e3y th\u1eed Gueuze \u2014 v\u00e0 b\u1ea1n s\u1ebd hi\u1ec3u v\u00ec sao n\u00f3 \u0111\u01b0\u1ee3c g\u1ecdi l\u00e0 “champagne c\u1ee7a bia”.<\/p>\n N\u1ebfu Lambic l\u00e0 tinh hoa c\u1ee7a v\u00f9ng Pajottenland ph\u00eda t\u00e2y Brussels, th\u00ec Flanders Sours l\u00e0 tinh hoa c\u1ee7a m\u1ed9t v\u00f9ng kh\u00e1c \u2014 T\u00e2y Flanders, g\u1ea7n bi\u00ean gi\u1edbi Ph\u00e1p. C\u00e1ch Pajottenland ch\u1ec9 100km, nh\u01b0ng tri\u1ebft l\u00fd n\u1ea5u bia ho\u00e0n to\u00e0n kh\u00e1c.<\/p>\n Trong khi Lambic ho\u00e0n to\u00e0n d\u1ef1a v\u00e0o l\u00ean men t\u1ef1 nhi\u00ean, Flanders Sours k\u1ebft h\u1ee3p gi\u1eefa l\u00ean men truy\u1ec1n th\u1ed1ng v\u00e0 pha tr\u1ed9n (blending) c\u00f4ng phu. \u0110\u00e2y l\u00e0 phong c\u00e1ch bia chua “elegant” nh\u1ea5t \u2014 kh\u00f4ng funky nh\u01b0 Lambic, kh\u00f4ng nh\u1eb9 nh\u01b0 German Sours, m\u00e0 n\u1eb1m \u1edf v\u00f9ng trung gian: s\u00e2u, ph\u1ee9c t\u1ea1p, g\u1ea7n v\u1edbi r\u01b0\u1ee3u vang \u0111\u1ecf h\u01a1n l\u00e0 beer.<\/p>\n Ng\u01b0\u1eddi B\u1ec9 c\u00f3 m\u1ed9t c\u00e2u n\u00f3i: “Flanders Sour l\u00e0 bia c\u1ee7a nh\u1eefng ng\u01b0\u1eddi \u0111\u00e3 hi\u1ec3u beer.” \u0110\u00e2y kh\u00f4ng ph\u1ea3i l\u00e0 phong c\u00e1ch \u0111i\u1ec3m kh\u1edfi \u0111\u1ea7u. \u0110\u00e2y l\u00e0 phong c\u00e1ch d\u00e0nh cho ng\u01b0\u1eddi \u0111\u00e3 \u0111i qua h\u00e0nh tr\u00ecnh d\u00e0i.<\/p>\n Flanders Sours ph\u00e1t tri\u1ec3n \u1edf v\u00f9ng T\u00e2y Flanders (B\u1ec9) t\u1eeb th\u1ebf k\u1ef7 18-19. \u0110\u00e2y l\u00e0 v\u00f9ng c\u00f3 truy\u1ec1n th\u1ed1ng \u1ee7 bia trong th\u00f9ng g\u1ed7 s\u1ed3i d\u00e0i ng\u00e0y \u2014 m\u1ed9t k\u1ef9 thu\u1eadt \u0111\u01b0\u1ee3c ph\u00e1t tri\u1ec3n \u0111\u1ec3 b\u1ea3o qu\u1ea3n bia trong th\u1eddi ti\u1ebft \u1ea5m tr\u01b0\u1edbc khi c\u00f3 c\u00f4ng ngh\u1ec7 l\u00e0m l\u1ea1nh.<\/p>\n Trong th\u00f9ng g\u1ed7, bia ti\u1ebfp x\u00fac v\u1edbi vi sinh “\u0111\u1ecbnh c\u01b0” trong g\u1ed7 \u2014 \u0111\u1eb7c bi\u1ec7t l\u00e0 Lactobacillus v\u00e0 Brettanomyces \u2014 t\u1ea1o ra v\u1ecb chua ph\u1ee9c t\u1ea1p qua nhi\u1ec1u th\u00e1ng \u0111\u1ebfn nhi\u1ec1u n\u0103m. Kh\u00e1c v\u1edbi Lambic (l\u00ean men t\u1ef1 nhi\u00ean ho\u00e0n to\u00e0n), Flanders brewer th\u01b0\u1eddng b\u1eaft \u0111\u1ea7u v\u1edbi yeast Saccharomyces c\u00f3 ki\u1ec3m so\u00e1t, sau \u0111\u00f3 \u0111\u1ec3 bia “ph\u00e1t tri\u1ec3n” trong th\u00f9ng g\u1ed7.<\/p>\n Phong c\u00e1ch n\u00e0y g\u1eafn li\u1ec1n v\u1edbi m\u1ed9t t\u00ean tu\u1ed5i: Rodenbach Brewery<\/strong>, th\u00e0nh l\u1eadp n\u0103m 1821 t\u1ea1i Roeselare. Rodenbach \u0111\u00e3 \u0111\u1ecbnh ngh\u0129a Flanders Red Ale v\u1edbi h\u1ec7 th\u1ed1ng th\u00f9ng g\u1ed7 kh\u1ed5ng l\u1ed3 \u2014 m\u1ed9t s\u1ed1 th\u00f9ng c\u00f3 tu\u1ed5i \u0111\u1eddi h\u01a1n 150 n\u0103m. M\u1ed7i th\u00f9ng c\u00f3 vi sinh ri\u00eang, character ri\u00eang. Master blender c\u1ee7a Rodenbach ch\u1ecdn t\u1eebng th\u00f9ng, pha tr\u1ed9n \u0111\u1ec3 t\u1ea1o ra bia c\u00f3 h\u01b0\u01a1ng v\u1ecb c\u00e2n b\u1eb1ng.<\/p>\n Bia chua t\u1eeb T\u00e2y Flanders \u0111\u01b0\u1ee3c m\u1ec7nh danh “Burgundy of Belgium” \u2014 v\u00ec m\u00e0u \u0111\u1ecf ruby s\u00e2u, v\u1ecb wine-like, v\u00e0 s\u1ef1 ph\u1ee9c t\u1ea1p g\u1ea7n v\u1edbi r\u01b0\u1ee3u vang \u0111\u1ecf Burgundy.<\/p>\n Flanders Red Ale<\/a><\/strong> \u2014 Bia chua m\u00e0u \u0111\u1ecf ruby \u0111\u1eb7c tr\u01b0ng, \u1ee7 trong th\u00f9ng g\u1ed7 s\u1ed3i t\u1eeb 1-2 n\u0103m. H\u01b0\u01a1ng ph\u1ee9c t\u1ea1p nh\u01b0 r\u01b0\u1ee3u vang \u0111\u1ecf \u2014 cherry chua, m\u1eadn kh\u00f4, vanilla, chocolate nh\u1eb9, m\u1ed9t ch\u00fat gi\u1ea5m balsamic. V\u1ecb chua \u0111\u1eadm nh\u01b0ng c\u00e2n b\u1eb1ng b\u1edfi malt-forward v\u00e0 \u0111\u1ed9 ng\u1ecdt nh\u1eb9 t\u1eeb tr\u00e1i c\u00e2y. \u0110\u00e2y l\u00e0 phong c\u00e1ch \u0111\u1ecbnh ngh\u0129a “wine-like beer”. Rodenbach Grand Cru l\u00e0 chu\u1ea9n m\u1ef1c c\u1ee7a phong c\u00e1ch.<\/p>\n Flanders Oud Bruin<\/a><\/strong> \u2014 “Oud Bruin” ngh\u0129a l\u00e0 “brown c\u0169” trong ti\u1ebfng H\u00e0 Lan. Phi\u00ean b\u1ea3n n\u00e2u c\u1ee7a Flanders Sour, \u00edt chua h\u01a1n Red Ale, malt-forward h\u01a1n. H\u01b0\u01a1ng chocolate, caramel, tr\u00e1i c\u00e2y s\u1ea5y \u0111\u1eadm h\u01a1n. Body ch\u1eafc h\u01a1n. \u1ee6 ng\u1eafn h\u01a1n (6-12 th\u00e1ng) trong th\u00f9ng g\u1ed7. Liefmans Goudenband l\u00e0 v\u00ed d\u1ee5 kinh \u0111i\u1ec3n. \u0110\u00e2y l\u00e0 phong c\u00e1ch d\u1ec5 ti\u1ebfp c\u1eadn h\u01a1n cho ng\u01b0\u1eddi m\u1edbi \u2014 v\u1ecb chua nh\u1eb9 h\u01a1n, h\u01b0\u01a1ng malt r\u00f5 h\u01a1n.<\/p>\n Flanders Sour \u00edt ph\u1ed5 bi\u1ebfn \u1edf Vi\u1ec7t Nam, nh\u01b0ng d\u1ec5 t\u00ecm h\u01a1n Lambic. M\u1ed9t s\u1ed1 bottle shop chuy\u00ean B\u1ec9 t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i c\u00f3 Rodenbach Grand Cru, Duchesse de Bourgogne, ho\u1eb7c Liefmans Goudenband \u2014 \u0111\u00e2y \u0111\u1ec1u l\u00e0 nh\u1eefng v\u00ed d\u1ee5 kinh \u0111i\u1ec3n c\u1ee7a phong c\u00e1ch.<\/p>\n \u0110\u1eb7c bi\u1ec7t Duchesse de Bourgogne<\/strong> l\u00e0 Flanders Red Ale r\u1ea5t ph\u1ed5 bi\u1ebfn tr\u00ean th\u1ecb tr\u01b0\u1eddng beer B\u1ec9 \u2014 c\u00f3 th\u1ec3 t\u00ecm th\u1ea5y \u1edf c\u00e1c qu\u00e1n craft beer chuy\u00ean d\u00f2ng B\u1ec9. \u0110\u00e2y l\u00e0 \u0111i\u1ec3m kh\u1edfi \u0111\u1ea7u l\u00fd t\u01b0\u1edfng n\u1ebfu b\u1ea1n t\u00f2 m\u00f2 v\u1ec1 wine-like beer.<\/p>\n Pairing th\u00fa v\u1ecb: Flanders Red Ale + th\u1ecbt n\u01b0\u1edbng \u0111\u1eadm v\u1ecb<\/strong> (c\u1eebu n\u01b0\u1edbng, b\u00f2 b\u00edt t\u1ebft, v\u1ecbt quay). V\u1ecb chua s\u1eafc c\u1ed9ng v\u1edbi \u0111\u1ed9 ph\u1ee9c t\u1ea1p wine-like c\u1ee7a bia l\u00e0m c\u1ea7u n\u1ed1i tuy\u1ec7t v\u1eddi cho c\u00e1c m\u00f3n meat-forward \u2014 g\u1ea7n gi\u1ed1ng nh\u01b0 c\u00e1ch r\u01b0\u1ee3u vang \u0111\u1ecf Burgundy pair v\u1edbi nh\u1eefng m\u00f3n n\u00e0y.<\/p>\n N\u1ebfu b\u1ea1n y\u00eau r\u01b0\u1ee3u vang \u0111\u1ecf v\u00e0 mu\u1ed1n kh\u00e1m ph\u00e1 beer c\u00f3 character t\u01b0\u01a1ng t\u1ef1 \u2014 Flanders Sour l\u00e0 c\u00e1nh c\u1eeda \u0111\u1ea7u ti\u00ean n\u00ean g\u00f5.<\/p>\n N\u1ebfu Lambic l\u00e0 cu\u1ed9c \u0111\u1ed1i tho\u1ea1i d\u00e0i n\u0103m v\u1edbi vi sinh t\u1ef1 nhi\u00ean, German Sours l\u00e0 cu\u1ed9c \u0111\u1ed1i tho\u1ea1i ng\u1eafn nh\u01b0ng tinh t\u1ebf.<\/p>\n \u0110\u00e2y l\u00e0 nh\u00f3m bia chua “nh\u1eb9” \u2014 ABV th\u1ea5p (3-5%), v\u1ecb chua m\u1ec1m m\u1ea1i nh\u01b0 s\u1eefa chua ho\u1eb7c n\u01b0\u1edbc chanh, body nh\u1eb9, d\u1ec5 u\u1ed1ng. Kh\u00e1c v\u1edbi Lambic ph\u1ea3i \u1ee7 nhi\u1ec1u n\u0103m, German Sours c\u00f3 th\u1ec3 ho\u00e0n th\u00e0nh trong v\u00e0i tu\u1ea7n. Kh\u00e1c v\u1edbi Flanders Sours \u0111\u1eadm v\u00e0 wine-like, German Sours s\u1ea3ng kho\u00e1i v\u00e0 refreshing nh\u01b0 n\u01b0\u1edbc chanh c\u00f3 gas.<\/p>\n \u0110\u00e2y l\u00e0 phong c\u00e1ch bia chua d\u1ec5 ti\u1ebfp c\u1eadn nh\u1ea5t cho ng\u01b0\u1eddi m\u1edbi. C\u0169ng l\u00e0 phong c\u00e1ch ph\u00f9 h\u1ee3p nh\u1ea5t v\u1edbi kh\u00ed h\u1eadu n\u00f3ng \u2014 m\u1ed9t ly Berliner Weisse hay Gose l\u1ea1nh gi\u1eefa tr\u01b0a h\u00e8 S\u00e0i G\u00f2n c\u00f3 th\u1ec3 l\u00e0 m\u1ed9t tr\u1ea3i nghi\u1ec7m chuy\u1ec3n \u0111\u1ed5i quan \u0111i\u1ec3m v\u1ec1 bia chua.<\/p>\n German Sours c\u00f3 hai trung t\u00e2m l\u1ecbch s\u1eed: Berlin<\/strong> and Leipzig<\/strong>.<\/p>\n Berliner Weisse ra \u0111\u1eddi \u1edf Berlin kho\u1ea3ng th\u1ebf k\u1ef7 16-17. \u0110\u1ebfn th\u1ebf k\u1ef7 19, \u0111\u00e2y l\u00e0 lo\u1ea1i bia ph\u1ed5 bi\u1ebfn nh\u1ea5t \u1edf Berlin \u2014 c\u00f3 th\u1eddi \u0111i\u1ec3m h\u01a1n 700 brewery s\u1ea3n xu\u1ea5t Berliner Weisse trong th\u00e0nh ph\u1ed1. Napoleon t\u1eebng g\u1ecdi \u0111\u00e2y l\u00e0 “Champagne of the North”<\/em> sau khi qu\u00e2n \u0111\u1ed9i Ph\u00e1p \u0111\u00f3ng qu\u00e2n \u1edf Berlin n\u0103m 1809. Tuy nhi\u00ean \u0111\u1ebfn gi\u1eefa th\u1ebf k\u1ef7 20, Pilsner v\u00e0 Lager hi\u1ec7n \u0111\u1ea1i \u0111\u00e3 g\u1ea7n nh\u01b0 x\u00f3a s\u1ed5 Berliner Weisse \u2014 ch\u1ec9 c\u00f2n v\u00e0i brewery s\u1ea3n xu\u1ea5t.<\/p>\n Gose c\u00f3 l\u1ecbch s\u1eed ri\u00eang \u2014 ra \u0111\u1eddi \u1edf th\u1ecb tr\u1ea5n nh\u1ecf Goslar (\u0110\u1ee9c) kho\u1ea3ng n\u0103m 1000, sau \u0111\u00f3 di c\u01b0 \u0111\u1ebfn Leipzig v\u00e0o th\u1ebf k\u1ef7 18. \u0110\u1eb7c \u0111i\u1ec3m \u0111\u1ed9c \u0111\u00e1o: Gose c\u00f3 th\u00eam mu\u1ed1i<\/strong> and Coriander<\/strong> (rau m\u00f9i) \u2014 hai nguy\u00ean li\u1ec7u hi\u1ebfm th\u1ea5y trong beer \u0110\u1ee9c (v\u00ec Reinheitsgebot 1516 ch\u1ec9 cho ph\u00e9p n\u01b0\u1edbc, malt, hops, yeast). Gose \u0111\u01b0\u1ee3c ph\u00e9p n\u1ea5u v\u00ec l\u00e0 phong c\u00e1ch truy\u1ec1n th\u1ed1ng ra \u0111\u1eddi tr\u01b0\u1edbc lu\u1eadt.<\/p>\n C\u1ea3 Berliner Weisse v\u00e0 Gose \u0111\u1ec1u su\u00fdt bi\u1ebfn m\u1ea5t gi\u1eefa th\u1ebf k\u1ef7 20. Phong tr\u00e0o craft beer to\u00e0n c\u1ea7u nh\u1eefng n\u0103m 2010 \u0111\u00e3 h\u1ed3i sinh c\u1ea3 hai. H\u00f4m nay, \u0111\u00e2y l\u00e0 hai phong c\u00e1ch \u0111\u01b0\u1ee3c nhi\u1ec1u brewery \u0111\u1ed9c l\u1eadp tr\u00ean to\u00e0n th\u1ebf gi\u1edbi y\u00eau th\u00edch \u2014 v\u00ec d\u1ec5 n\u1ea5u (so v\u1edbi Lambic), d\u1ec5 th\u1eed nghi\u1ec7m (th\u00eam tr\u00e1i c\u00e2y, th\u1ea3o m\u1ed9c), v\u00e0 d\u1ec5 b\u00e1n.<\/p>\n Berliner Weisse<\/a><\/strong> \u2014 Bia chua truy\u1ec1n th\u1ed1ng Berlin, ABV th\u1ea5p (2.8-3.8%), chua nh\u1eb9 v\u00e0 s\u1ea1ch, body c\u1ef1c k\u1ef3 light. N\u1ea5u v\u1edbi h\u01a1n 50% wheat malt, l\u00ean men c\u00f9ng Lactobacillus v\u00e0 Brettanomyces. Truy\u1ec1n th\u1ed1ng \u0111\u01b0\u1ee3c ph\u1ee5c v\u1ee5 v\u1edbi Schuss<\/em> \u2014 m\u1ed9t \u00edt syrup (th\u01b0\u1eddng l\u00e0 raspberry ho\u1eb7c woodruff xanh) \u0111\u1ec3 d\u1ecbu v\u1ecb chua. \u0110\u00e2y c\u00f3 th\u1ec3 l\u00e0 phong c\u00e1ch bia chua d\u1ec5 u\u1ed1ng nh\u1ea5t cho ng\u01b0\u1eddi m\u1edbi ho\u00e0n to\u00e0n.<\/p>\n Goose<\/a><\/strong> \u2014 Bia chua Leipzig v\u1edbi \u0111i\u1ec3m \u0111\u1ed9c \u0111\u00e1o: c\u00f3 th\u00eam mu\u1ed1i bi\u1ec3n<\/strong> and Coriander<\/strong>. V\u1ecb chua nh\u1eb9 k\u1ebft h\u1ee3p v\u1edbi v\u1ecb m\u1eb7n nh\u1eb9 v\u00e0 h\u01b0\u01a1ng coriander t\u1ea1o ra m\u1ed9t character kh\u00f4ng gi\u1ed1ng b\u1ea5t k\u1ef3 phong c\u00e1ch beer n\u00e0o kh\u00e1c. ABV v\u1eeba ph\u1ea3i (4.2-4.8%). Body light. \u0110\u00e2y l\u00e0 phong c\u00e1ch “l\u1ea1” nh\u01b0ng quy\u1ebfn r\u0169 \u2014 u\u1ed1ng m\u1ed9t ly Gose l\u1ea7n \u0111\u1ea7u th\u01b0\u1eddng g\u00e2y ng\u1ea1c nhi\u00ean: “Sao bia c\u00f3 mu\u1ed1i?” \u0110\u00f3 c\u0169ng ch\u00ednh l\u00e0 s\u1ee9c h\u1ea5p d\u1eabn c\u1ee7a n\u00f3.<\/p>\n German Sours \u0111ang d\u1ea7n xu\u1ea5t hi\u1ec7n tr\u00ean menu craft beer Vi\u1ec7t Nam \u2014 \u0111\u1eb7c bi\u1ec7t Berliner Weisse v\u00e0 Gose \u0111\u00e3 \u0111\u01b0\u1ee3c m\u1ed9t s\u1ed1 brewery local th\u1eed nghi\u1ec7m. Pasteur Street Brewing, Heart of Darkness, v\u00e0 m\u1ed9t v\u00e0i brewery kh\u00e1c \u0111\u00e3 c\u00f3 Berliner Weisse ho\u1eb7c Gose v\u1edbi tr\u00e1i c\u00e2y Vi\u1ec7t Nam (chanh d\u00e2y, xo\u00e0i, d\u1ee9a).<\/p>\n This is the style c\u1ef1c k\u1ef3 ph\u00f9 h\u1ee3p<\/strong> v\u1edbi Vi\u1ec7t Nam v\u00ec nhi\u1ec1u l\u00fd do:<\/p>\n N\u1ebfu b\u1ea1n ch\u01b0a t\u1eebng th\u1eed bia chua v\u00e0 mu\u1ed1n b\u1eaft \u0111\u1ea7u \u2014 h\u00e3y b\u1eaft \u0111\u1ea7u \u1edf \u0111\u00e2y. M\u1ed9t ly Berliner Weisse v\u1edbi syrup chanh d\u00e2y, ho\u1eb7c m\u1ed9t ly Gose l\u1ea1nh c\u00f3 v\u1ecb mu\u1ed1i nh\u1eb9. \u0110\u00f3 l\u00e0 c\u00e1nh c\u1eeda m\u1edf v\u00e0o th\u1ebf gi\u1edbi bia chua m\u1ed9t c\u00e1ch m\u1ec1m m\u1ea1i nh\u1ea5t.<\/p>\n Lambic l\u00e0 c\u1ed5 \u0111i\u1ec3n. Flanders Sours l\u00e0 truy\u1ec1n th\u1ed1ng. German Sours l\u00e0 di s\u1ea3n. V\u1eady c\u00f2n bia chua hi\u1ec7n \u0111\u1ea1i th\u00ec sao?<\/p>\n \u0110\u00e2y l\u00e0 c\u00e2u h\u1ecfi m\u00e0 th\u1ebf h\u1ec7 brewer M\u1ef9 \u0111\u00e3 \u0111\u1eb7t ra v\u00e0o nh\u1eefng n\u0103m 1990. H\u1ecd y\u00eau th\u00edch s\u1ef1 ph\u1ee9c t\u1ea1p c\u1ee7a Lambic, nh\u01b0ng kh\u00f4ng th\u1ec3 n\u1ea5u Lambic ngo\u00e0i Pajottenland. H\u1ecd ng\u01b0\u1ee1ng m\u1ed9 Flanders Red, nh\u01b0ng kh\u00f4ng mu\u1ed1n ch\u1ec9 l\u00e0m copy. H\u1ecd mu\u1ed1n t\u1ea1o ra m\u1ed9t d\u00f2ng bia chua c\u1ee7a ri\u00eang m\u00ecnh<\/strong> \u2014 v\u1eabn d\u00f9ng wild yeast v\u00e0 bacteria, nh\u01b0ng linh ho\u1ea1t h\u01a1n v\u1ec1 k\u1ef9 thu\u1eadt, s\u00e1ng t\u1ea1o h\u01a1n v\u1ec1 h\u01b0\u01a1ng v\u1ecb.<\/p>\n \u0110\u00f3 l\u00e0 kh\u1edfi \u0111\u1ea7u c\u1ee7a Modern Wild Ales \u2014 m\u1ed9t th\u1ebf h\u1ec7 bia chua kh\u00f4ng b\u1ecb r\u00e0ng bu\u1ed9c b\u1edfi truy\u1ec1n th\u1ed1ng \u0111\u1ecba l\u00fd, nh\u01b0ng v\u1eabn t\u00f4n tr\u1ecdng tri\u1ebft l\u00fd c\u01a1 b\u1ea3n: \u0111\u1ec3 vi sinh t\u1ef1 nhi\u00ean ho\u1eb7c Brettanomyces d\u1eabn d\u1eaft h\u01b0\u01a1ng v\u1ecb, kh\u00f4ng ph\u1ea3i brewer.<\/p>\n Modern Wild Ales b\u1eaft \u0111\u1ea7u h\u00ecnh th\u00e0nh \u1edf M\u1ef9 nh\u1eefng n\u0103m 1990s, v\u1edbi nh\u1eefng brewery ti\u00ean phong nh\u01b0 Russian River<\/strong> (California) v\u00e0 The Lost Abbey<\/strong>. Vinnie Cilurzo c\u1ee7a Russian River \u0111\u00e3 t\u1ea1o ra series Belgian-inspired wild beers (Supplication, Temptation, Sanctification) \u2014 kh\u00f4ng ph\u1ea3i Lambic, kh\u00f4ng ph\u1ea3i Flanders, m\u00e0 l\u00e0 m\u1ed9t d\u00f2ng bia chua ki\u1ec3u California.<\/p>\n \u0110\u1ebfn nh\u1eefng n\u0103m 2010, phong c\u00e1ch n\u00e0y lan r\u1ed9ng kh\u1eafp M\u1ef9 v\u00e0 ch\u00e2u \u00c2u. Nh\u1eefng brewery nh\u01b0 Jester King<\/strong> (Texas), First Project<\/strong> (Missouri), Hill Farmstead<\/strong> (Vermont) \u0111\u00e3 \u0111\u1ea9y phong c\u00e1ch \u0111i xa \u2014 t\u1eeb wild ale l\u00ean men ho\u00e0n to\u00e0n v\u1edbi vi sinh t\u1eeb trang tr\u1ea1i c\u1ee7a h\u1ecd, \u0111\u1ebfn nh\u1eefng s\u1ea3n ph\u1ea9m hybrid gi\u1eefa Lambic v\u00e0 Modern Wild.<\/p>\n \u0110i\u1ec3m kh\u00e1c bi\u1ec7t c\u0103n b\u1ea3n v\u1edbi truy\u1ec1n th\u1ed1ng B\u1ec9: brewer M\u1ef9 ki\u1ec3m so\u00e1t nhi\u1ec1u h\u01a1n. H\u1ecd c\u00f3 th\u1ec3 ch\u1ecdn vi sinh ch\u00ednh x\u00e1c (cultures \u0111\u01b0\u1ee3c nu\u00f4i c\u1ea5y trong lab), nhi\u1ec7t \u0111\u1ed9, th\u1eddi gian. H\u1ecd c\u00f3 th\u1ec3 d\u00f9ng feders<\/em> (th\u00f9ng g\u1ed7 l\u1edbn) ho\u1eb7c oak barrels t\u1eeb r\u01b0\u1ee3u vang M\u1ef9. K\u1ebft qu\u1ea3 l\u00e0 bia chua “th\u1ee7 c\u00f4ng” nh\u01b0ng c\u00f3 t\u00ednh reproducible cao h\u01a1n Lambic.<\/p>\n Wild Ale<\/a><\/strong> \u2014 Phong c\u00e1ch r\u1ed9ng nh\u1ea5t trong nh\u00f3m, d\u00e0nh cho b\u1ea5t k\u1ef3 bia n\u00e0o l\u00ean men v\u1edbi wild yeast (th\u01b0\u1eddng l\u00e0 Brettanomyces) v\u00e0\/ho\u1eb7c vi khu\u1ea9n lactic, theo ph\u01b0\u01a1ng ph\u00e1p kh\u00f4ng ph\u1ea3i Lambic. C\u00f3 th\u1ec3 l\u00e0 100% Brett, ho\u1eb7c mixed fermentation (k\u1ebft h\u1ee3p Brett, Lacto, Pedio, Saccharomyces). Character \u0111a d\u1ea1ng \u2014 t\u1eeb chua nh\u1eb9 funky \u0111\u1ebfn chua s\u1eafc complex. \u0110\u00e2y l\u00e0 “sandbox” cho brewer s\u00e1ng t\u1ea1o.<\/p>\n Brett Beer<\/a><\/strong> \u2014 Bia l\u00ean men ch\u00ednh<\/strong> v\u1edbi Brettanomyces (kh\u00f4ng ph\u1ea3i Saccharomyces). Kh\u00f4ng nh\u1ea5t thi\u1ebft ph\u1ea3i chua \u2014 Brett kh\u00f4ng t\u1ea1o nhi\u1ec1u acid nh\u01b0 Lactobacillus, nh\u01b0ng t\u1ea1o h\u01b0\u01a1ng “funky” \u0111\u1eb7c tr\u01b0ng: da thu\u1ed9c, chu\u1ed3ng ng\u1ef1a, tr\u00e1i c\u00e2y nhi\u1ec7t \u0111\u1edbi, hoa c\u1ecf kh\u00f4. C\u00f3 th\u1ec3 c\u00f3 ho\u1eb7c kh\u00f4ng c\u00f3 vi khu\u1ea9n lactic k\u00e8m theo. \u0110\u00e2y l\u00e0 phong c\u00e1ch “\u0111\u1eb7c s\u1ea3n” cho ng\u01b0\u1eddi y\u00eau h\u01b0\u01a1ng Brett m\u00e0 ch\u01b0a c\u1ea7n nhi\u1ec1u v\u1ecb chua.<\/p>\n Sour Ale<\/a><\/strong> \u2014 Thu\u1eadt ng\u1eef r\u1ed9ng cho bia chua ki\u1ec3u hi\u1ec7n \u0111\u1ea1i, th\u01b0\u1eddng d\u00f9ng ph\u01b0\u01a1ng ph\u00e1p kettle sour (Lactobacillus \u0111\u01b0\u1ee3c cho v\u00e0o n\u1ed3i n\u1ea5u 24-48 gi\u1edd tr\u01b0\u1edbc khi \u0111un s\u00f4i). V\u1ecb chua s\u1ea1ch (mostly lactic acid), kh\u00f4ng ph\u1ee9c t\u1ea1p nh\u01b0 Lambic nh\u01b0ng d\u1ec5 n\u1ea5u, d\u1ec5 scale, v\u00e0 l\u00e0 n\u1ec1n t\u1ea3ng cho nhi\u1ec1u bi\u1ebfn th\u1ec3 hi\u1ec7n \u0111\u1ea1i (Fruited Sour, Smoothie Sour). Nhi\u1ec1u brewery d\u00f9ng “Sour Ale” nh\u01b0 base, sau \u0111\u00f3 th\u00eam tr\u00e1i c\u00e2y ho\u1eb7c c\u00e1c flavor adjuncts.<\/p>\n Modern Wild Ales l\u00e0 phong c\u00e1ch craft beer Vi\u1ec7t Nam \u0111ang b\u1eaft \u0111\u1ea7u kh\u00e1m ph\u00e1. M\u1ed9t s\u1ed1 brewery local \u0111\u00e3 th\u1eed nghi\u1ec7m v\u1edbi Brett-fermented beers ho\u1eb7c Sour Ale \u2014 nh\u01b0ng v\u1eabn r\u1ea5t \u00edt so v\u1edbi IPA hay Stout.<\/p>\n Th\u00e1ch th\u1ee9c l\u1edbn nh\u1ea5t khi n\u1ea5u Modern Wild \u1edf Vi\u1ec7t Nam l\u00e0 cross-contamination<\/strong>. Brett v\u00e0 Lactobacillus r\u1ea5t “kh\u00f3 t\u00ednh” \u2014 m\u1ed9t khi \u0111\u00e3 xu\u1ea5t hi\u1ec7n trong brewery, ch\u00fang c\u00f3 th\u1ec3 nhi\u1ec5m v\u00e0o c\u00e1c m\u1ebb beer th\u00f4ng th\u01b0\u1eddng, l\u00e0m h\u1ecfng c\u1ea3 production line. \u0110a s\u1ed1 brewery Vi\u1ec7t Nam ch\u01b0a \u0111\u1ee7 c\u01a1 s\u1edf v\u1eadt ch\u1ea5t \u0111\u1ec3 dedicated cho d\u00f2ng bia n\u00e0y (c\u1ea7n thi\u1ebft b\u1ecb ri\u00eang, khu v\u1ef1c ri\u00eang).<\/p>\n Tuy nhi\u00ean, m\u1ed9t s\u1ed1 brewery \u0111\u00e3 c\u00f3 s\u1ef1 kh\u1edfi \u0111\u1ea7u. N\u1ebfu b\u1ea1n th\u1ea5y menu craft beer c\u00f3 “Wild Ale” ho\u1eb7c “Sour Ale”, h\u00e3y th\u1eed \u2014 \u0111\u00e2y l\u00e0 c\u01a1 h\u1ed9i \u1ee7ng h\u1ed9 brewer Vi\u1ec7t Nam th\u1eed nghi\u1ec7m phong c\u00e1ch ph\u1ee9c t\u1ea1p n\u00e0y.<\/p>\n Nh\u1eadp kh\u1ea9u c\u0169ng l\u00e0 l\u1ef1a ch\u1ecdn. Russian River, Cascade Brewing, Crooked Stave, v\u00e0 nhi\u1ec1u brewery M\u1ef9 chuy\u00ean Modern Wild c\u00f3 s\u1ea3n ph\u1ea9m xu\u1ea5t hi\u1ec7n \u1edf c\u00e1c bottle shop chuy\u00ean craft beer t\u1ea1i TP.HCM v\u00e0 H\u00e0 N\u1ed9i. \u0110\u1eaft h\u01a1n beer th\u00f4ng th\u01b0\u1eddng, nh\u01b0ng l\u00e0 kho\u1ea3n \u0111\u1ea7u t\u01b0 x\u1ee9ng \u0111\u00e1ng cho ng\u01b0\u1eddi y\u00eau bia chua.<\/p>\n N\u1ebfu Lambic l\u00e0 di s\u1ea3n 500 n\u0103m v\u00e0 Modern Wild l\u00e0 s\u1ef1 c\u00e1ch t\u00e2n k\u1ef9 thu\u1eadt c\u1ee7a nh\u1eefng n\u0103m 1990, th\u00ec Modern Sour Variants l\u00e0 phong c\u00e1ch c\u1ee7a th\u1eadp k\u1ef7 ch\u00fang ta \u0111ang s\u1ed1ng<\/strong>.<\/p>\n \u0110\u00e2y l\u00e0 d\u00f2ng bia chua tr\u1ebb nh\u1ea5t, color nh\u1ea5t, g\u00e2y tranh c\u00e3i nhi\u1ec1u nh\u1ea5t. M\u1ed9t lon bia chua m\u00e0u h\u1ed3ng \u0111\u00e0o v\u1edbi h\u1ea1t vani v\u00e0 topping tr\u00e1i c\u00e2y xay. M\u1ed9t lon bia chua m\u00e0u cam c\u00f3 lactose, mousse tr\u00ean top, v\u00e0 m\u00f9i nh\u01b0 smoothie. M\u1ed9t lon bia c\u00f3 hops th\u01a1m IPA nh\u01b0ng v\u1ecb l\u1ea1i chua. \u0110\u00e2y l\u00e0 beer trong th\u1eddi \u0111\u1ea1i Instagram \u2014 \u0111\u1eb9p m\u1eaft, g\u00e2y t\u00f2 m\u00f2, d\u1ec5 chia s\u1ebb, v\u00e0 \u0111\u00f4i khi c\u1ef1c k\u1ef3 ngon.<\/p>\n Phong c\u00e1ch n\u00e0y g\u00e2y tranh c\u00e3i trong c\u1ed9ng \u0111\u1ed3ng beer truy\u1ec1n th\u1ed1ng \u2014 nhi\u1ec1u ng\u01b0\u1eddi g\u1ecdi \u0111\u00e2y l\u00e0 “kh\u00f4ng ph\u1ea3i beer”, “beer dessert”, “beer Instagram”. Nh\u01b0ng kh\u00f4ng th\u1ec3 ph\u1ee7 nh\u1eadn: Modern Sour Variants \u0111\u00e3 \u0111\u01b0a bia chua \u0111\u1ebfn v\u1edbi h\u00e0ng tri\u1ec7u ng\u01b0\u1eddi m\u1edbi \u2014 nh\u1eefng ng\u01b0\u1eddi s\u1ebd kh\u00f4ng bao gi\u1edd th\u1eed Lambic, nh\u01b0ng vui v\u1ebb u\u1ed1ng m\u1ed9t lon Smoothie Sour v\u1ecb xo\u00e0i chanh d\u00e2y.<\/p>\n Modern Sour Variants b\u1eaft \u0111\u1ea7u n\u1ed5i l\u00ean kho\u1ea3ng 2015-2017, song song v\u1edbi s\u1ef1 b\u00f9ng n\u1ed5 c\u1ee7a Hazy IPA. C\u00f9ng m\u1ed9t th\u1ebf h\u1ec7 brewer \u2014 ch\u1ee7 y\u1ebfu M\u1ef9 \u2014 \u0111\u00e3 quy\u1ebft \u0111\u1ecbnh “t\u1ea1i sao bia chua ph\u1ea3i nghi\u00eam t\u00fac?”.<\/p>\n H\u1ecd b\u1eaft \u0111\u1ea7u th\u1eed nghi\u1ec7m: th\u00eam lactose (\u0111\u01b0\u1eddng s\u1eefa) v\u00e0o Sour Ale \u0111\u1ec3 t\u1ea1o \u0111\u1ed9 ng\u1ecdt m\u1ec1m \u2014 nh\u01b0 c\u00e1ch Milkshake IPA \u0111\u00e3 l\u00e0m v\u1edbi hops. Th\u00eam tr\u00e1i c\u00e2y xay puree thay v\u00ec nguy\u00ean tr\u00e1i \u2014 \u0111\u1ec3 c\u00f3 body v\u00e0 mouthfeel nh\u01b0 smoothie. Th\u00eam vanilla, marshmallow, cinnamon \u2014 \u0111\u1ec3 bia c\u00f3 character nh\u01b0 dessert. K\u1ebft h\u1ee3p hops th\u01a1m v\u1edbi Lactobacillus \u2014 \u0111\u1ec3 t\u1ea1o ra Sour IPA, m\u1ed9t paradox v\u1ec1 v\u1ecb gi\u00e1c.<\/p>\n Nh\u1eefng brewery ti\u00ean phong: The Veil<\/strong> (Virginia), Other Half<\/strong> (New York), Tree House<\/strong> (Massachusetts), WeldWorks<\/strong> (Colorado), v\u00e0 450 North Brewing<\/strong> (Indiana \u2014 n\u1ed5i ti\u1ebfng v\u1edbi Slushy series). H\u1ecd \u0111\u00e3 \u0111\u1ecbnh ngh\u0129a l\u1ea1i “bia chua” cho m\u1ed9t th\u1ebf h\u1ec7 m\u1edbi.<\/p>\n \u0110\u1ebfn n\u0103m 2020, Modern Sour Variants \u0111\u00e3 tr\u1edf th\u00e0nh m\u1ed9t trong nh\u1eefng phong c\u00e1ch t\u0103ng tr\u01b0\u1edfng nhanh nh\u1ea5t trong craft beer to\u00e0n c\u1ea7u. Trend n\u00e0y lan \u0111\u1ebfn \u0110\u00f4ng Nam \u00c1, bao g\u1ed3m Vi\u1ec7t Nam, t\u1eeb kho\u1ea3ng 2022.<\/p>\n
\nWhy does beer taste sour?<\/strong><\/h2>\n
Tr\u01b0\u1edbc Khi Lo\u00e0i Ng\u01b0\u1eddi Hi\u1ec3u Yeast<\/strong><\/h3>\n
Ba Lo\u1ea1i Vi Sinh T\u1ea1o V\u1ecb Chua<\/strong><\/h3>\n
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Hai Tr\u01b0\u1eddng Ph\u00e1i: Quick Sour vs Wild Sour<\/strong><\/h3>\n
\nLambic Family \u2014 The Classic Soul of Sour Beer<\/strong><\/h2>\n
History & Origins<\/strong><\/h3>\n
\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Lambic Family<\/strong><\/h3>\n
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C\u00e1c Phong C\u00e1ch Lambic<\/strong><\/h3>\n
Lambic \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\n
\nFlanders Sours \u2014 Western Belgian Sour Beer<\/strong><\/h2>\n
History & Origins<\/strong><\/h3>\n
\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Flanders Sours<\/strong><\/h3>\n
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C\u00e1c Phong C\u00e1ch Flanders Sour<\/strong><\/h3>\n
Flanders Sour \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\n
\nGerman Sours \u2014 Mildly Sour German Beer<\/strong><\/h2>\n
History & Origins<\/strong><\/h3>\n
\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a German Sours<\/strong><\/h3>\n
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C\u00e1c Phong C\u00e1ch German Sour<\/strong><\/h3>\n
German Sours \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\n
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\nModern Wild Ales \u2014 The New Generation of Sour Beer<\/strong><\/h2>\n
History & Origins<\/strong><\/h3>\n
\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Modern Wild Ales<\/strong><\/h3>\n
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C\u00e1c Phong C\u00e1ch Modern Wild Ale<\/strong><\/h3>\n
Modern Wild Ales \u1ede Vi\u1ec7t Nam<\/strong><\/h3>\n
\nModern Sour Variants \u2014 The Sour Beer of the Instagram Generation<\/strong><\/h2>\n
History & Origins<\/strong><\/h3>\n
\u0110\u1eb7c Tr\u01b0ng Chung C\u1ee7a Modern Sour Variants<\/strong><\/h3>\n
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C\u00e1c Phong C\u00e1ch Modern Sour Variant<\/strong><\/h3>\n