Feeling Brine: How Pickles Became the Brewing Industry’s Latest Culinary Muse | VinePair

For American breweries, it’s a pretty good time to be in a pickle. They’re finding success across the country producing sour ales packed with pickle brine, cucumbers, herbs and the same spices submerged in a Vlasic jar.

Pickle-beer partnerships are rooted less in gimmickry than flavorful symmetry. Lactic fermentation turns cucumbers tart, and herbs, spices, and salt contribute flavor. On the beer side, brewers regularly add Lactobacillus bacteria to wheat ales to create a gose, a German-style sour ale seasoned with salt and coriander.

For VinePair, I take a look at how this trend is becoming a really big dill. Puns! How could I not?