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A half sour pickle has a wonderful crisp bite, and a tangy slightly sour taste. Depending upon the pickle spice blend that you choose to use, you can vary the flavor slightly while still retaining the basic principles of the half sour.
Bacteria gobble up sugars in the beer and convert them into acids, like the ones in Granny Smith apples and lemons. The microcritters also churn out a smorgasbord of flavors and aromas. The result is a brew that has all the complexity of a wine and the zing of a Sour Patch Kid. Sour beers are tart like a raspberry or strawberry, but a lot of them are dry, like Champagne, Wallash says. So their taste sits somewhere between an ale, wine and cider, he says.