When: Thu., Jan. 7, 4-6 & 7-9 p.m. 2016
American beer drinkers had a certain fondness for IPAs last year; just look at the prevalence of the style at every shop and tap house. But in 2016, sour beers will flood the market. This old European style requires wild yeast strains and huge wooden vats called foeders (pronounced food-er) to properly age the brew. New Belgium Brewery devotes a great deal of time and effort to its sour beers, judging by both the massive "foeder forest" standing in its brewhouse and its series of sour symposiums taking place across the country. In these two-hour sessions, Lauren Salazar and Ted Peterson (New Belgium's wood-brewing specialists) will show you how sour beer is born, blended and aged; you'll then apply that knowledge to make your own sour beer using New Belgium's La Folie, NBB Love Oscar and Fat Tire as sources. St. Louis' sour symposium takes place twice today, at 4 to 6 p.m. and 7 to 9 p.m. at Bridge Tap House & Wine Bar (1004 Locust Street; www.stlsoursymposium.brownpapertickets.com). Tickets are $50 and include beer and food pairings from chefs Erik Peterson and Stephen Trouvere.