Puckering sour ales aren’t just for sipping: They put their tart stamp on the main course, too. And cooking with them is tough to blunder: “The longer you expose the beer to heat, the more intense it becomes, so go easy,” says Brewery Vivant chef Drew Turnipseed. “But if you cook it too long, you can correct it with a bit of honey.” Here, Turnipseed and other brewery chefs show that from subtle to intense, sours can make a meal shine.