Why American brewers get themselves into producing sour styles is a combination of curiosity, appreciation for the classic Belgian examples, and a sprinkle of madness.

“Hey, Phil, I’ve got a great idea!” So began a journey that continues today in all of its rewarding, sometimes frustrating, but ultimately drinkable manner.

In recent years, new brewhouse technologies have come online that allow brewers to reclaim much of the energy they put into the beer-making process.

There are approximately 11 million kegs in use in the U.S. and almost 400,000 of them disappear annually, resulting in an estimated overall loss in excess of $50 million.