I had my first sour last night. Sours may not be my thing.

I had my first sour last night. Sours may not be my thing.

It tasted like a Fresca.

Another mango kettle-soured pale ale from 12 West. Better than their last.

I had my first sour last night. Sours may not be my thing.

Sours have a very wide variety of flavors and it usually takes at least a few tries to get used to the whole sour beer style. Done be too hasty in dismissing them. Try kettle sours, I have found them to be more accessible. My first couple experiences with sours were mostly just confusing and strange. Once I figured out what I should be tasting I found that I really enjoy sours a lot. But it took a little time to get there.

I had my first sour last night. Sours may not be my thing.

That's fine and all, you guys, but the one I had was completely antithetical to my idea of beer. Any recommendations for something that won't make me think I'm drinking a cranberry flavored ginger ale?

Other than brut IPAs, sours are my favorite.

Berliner Weisses, kettle sours and Goses are probably 50% of my beer consumption these days.

Pretty much the same thing, I believe. Gose is just a specific type of sour beer.

I believe both Goses and Berliner Weisses are "kettle" beers as well.

They usually just tag the term kettle sour to a type of beer that generally isn't sour, like a pale ale.

here's more:

https://beerandbrewing.com/the-sour-beer-spectrum/

Berliner Weisse
Berliner Weisse is another variety of sour wheat beer. The style originated in Germany near Berlin and was hugely popular there during the late 1800s. It has also enjoyed renewed interest from American craft brewers.

The grain bill is typically evenly split between malted wheat and malted barley, although some modern brewers dial the wheat way back. Lactic acid is primarily created through added Lactobacillus, either in a cask or through bottle conditioning. The finished beer is very low in alcohol—around 3 or 4 percent ABV—with a mildly tart, clean, and fruity character and a dry finish. Berliner Weisse is traditionally accompanied by fruit syrup, such as green woodruff or a berry syrup, that’s added at serving for a shot of sweetness and additional complexity.

Most commercial examples of Berliner weisse available in the United States are now brewed using the kettle-sour technique, similar to gose.

Gose
Not to be confused with gueze, gose is a traditional German-style unfiltered sour wheat beer that’s currently enjoying renewed interest among American craft brewers. Westbrook Brewing Co. in South Carolina, DESTIHL Brewery in Illinois, Anderson Valley Brewing Co. in California, and others have all released riffs on the style.
[...]
It’s more common today to see U.S. brewers using the kettle-sour method to achieve the sour aspect of gose, rather than longer mixed-culture fermentations. Using this method, brewers follow a traditional mash and lauter regimen, transfer wort to the boil kettle, then pitch Lactobacillus into the wort and let it sit (the time in the kettle varies depending on the level of intended sour, from a few hours to a few days). They then boil to kill off the _Lactobacillus, _and ferment with brewers yeast.