Dan Stein's Beer 101: Sours

At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a coolship open to the outside air – an unpredictable process that many modern brewers avoid. These beers have flavors that most people don’t associate with beer (quite often champagne drinkes love them) and sours often open up what beer can do to many peoples palates to some exciting flavors. Dan Stein will take us through the world of sour beers along with NOLA Brewer Derek Lintern (as NOLA has a sour program now and Derek is the head of that program, I would look for NOLA’s sour beers to appear) guiding us through the ancient brewing process. This is not a cheese paring event but as sours pair fantastly with cheese and charcuterie St. James will be providing some cheese to enjoy as well as Cleaver & Co some charcuterie and Bellegarde Bakery there outstanding bread. This will be a very informative and interesting class and is not one to be missed. $30.

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on the menu All of our food is prepared fresh to order.


House smoked Mycella blue cheese, top quality roast beef, Worcestershire mayo, tomatoes and lettuce on toasted Wild Flour multigrain bread.



Manchego cheese, arugula, sliced pears and almonds with housemade quince vinaigrette.

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We're located in beautiful Uptown, New Orleans. We have a new location opening in the Warehouse District in the Spring of 2015!



5004 Prytania Street.
New Orleans, LA.
(504) 899-4737
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Warehouse Dist

637 Tchoupitoulas St.
New Orleans, LA.
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