The latest taste sensation is sour. It started with candies but now expands into condiments,  entrees and beverages. Restaurateurs and mixologists will want to adapt to this new trend to be featured in social media and become the “trendy” location for the young professionals.

Last year, the trend was spicy. We saw Sarachi and chilies in many mainstream products. This year, consumers seek tart foods like Greek yogurt and pickled vegetables. Salad dressings and marinades have less sugar and more vinegar or other acidic ingredients like lemon, lime or red wine. Some foodies believe this is a natural extension of the anti-sugar movement, or an adoption of the health benefits of fermentation related bacteria. Even the White House promotes recipes for kimchi, a fermented cabbage made from the White House garden produce.

Breweries have been introducing more bitter and sour beer varieties, popular with food pairings like goat cheese. Some brands receiving good reviews include Cascade Kriek Ale, Cantillon Classic Gueuze, Jolly Pumpkin La Roja, Allagash Confluence, Cigar City Guava Grove, Drie Fonteinen Oude Gueuze, Tilquin Oude Gueuze, Goose Island Sofie, Ithaca Excelsior! , White Gold, Petrus Aged Ale, Duchesse de Bourgogne, Panil Barriqueen, Brouwerij Liefmans, Curvee-Brut, La Folie, and 2009 Vintage Oak Aged Ale.

Popular sour sprits include Midori, Sourz, Sour Puss and Sour Monkey. Cocktails also use the traditional sour elements like bitters, lemon, sour mix, lime and sour cherry.  More creative mixologists use ingredients like pickle juice and pickled vegetables.

Tell us who has the best sour cocktail or craft beer in Rochester. Who’s following the flavor trends?