“Funk and sour is the new hops,” or so I’ve heard. Lots of local breweries are working on a funk or sour program, and both Coppertail and Green Bench have foeders of their own for oak-aging their beers. Hype or not, most of the worlds great breweries maintain these programs and some of them for hundreds of years. Tangent Brewing, one of Tampa’s up-and-coming breweries, intends to lead the bay area in the production of sour and Brettanomyces beers. I asked Rodney to write up an introduction to some funky and sour beers in an easily accessible manner – and what better way to do that than with cheese and dessert pairings? Enjoy the pairing suggestions, and if you have a chance, look for Tangent at an upcoming beer fest. They’re pouring at the best of them, including during Tampa Bay Beer Week.