Chef Paul Kasten explores the nuances of pairing sour beers with food, and how to work with varying levels of carbonation, sourness and the broad range of flavours to be found in sour beer.
Paul Kasten / June 15, 2017
The Crafty Pint is an independent online magazine and resource for anyone interested in craft beer in Australia. We bring an honest, old-fashioned journalistic approach to beer's brave new world, telling stories because they're worth telling, not because someone is paying us to write them.
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