Goose Island brewmaster Greg Hall has been telling anyone who will listen that "sour is the new hoppy." It's unsurprising to find Goose Island at the vanguard of what's becoming a shift in American craft brewing. Breweries like Goose Island, Dogfish Head and Jolly Pumpkin are shifting from boldly hopped ales to experimental fermentation, brewing with fruit, and aging for long periods of time in whisky or wine casks. The template now is not how thick a beer can be, but how tart can you make it. India Pale ales and Extra Strong Bitters are taking a back seat to lambics, saisons, krieks and brett yeasts. more ›