surøl
Suröl is a term used in some Scandinavian languages to refer to sour beer, a beer whose acidity and tart character are produced intentionally through microbial activity during fermentation and/or maturation. The sour profile often results from lactic acid bacteria, such as Lactobacillus or Pediococcus, sometimes in combination with wild yeasts like Brettanomyces, and can be complemented by acetic acid production and complex, fruity or funky aromas.
Production methods vary. Kettle souring is a common, controlled technique where lactic acid bacteria are introduced
Notable styles and traditions include Belgian lambics and related beers (Gueuze, Kriek, Framboise), German Berliner Weisse