American Sour Beer: Innovative Techniques for Mixed by Michael Tonsmeire

By Michael Tonsmeire

Essentially the most interesting and dynamic segments of today’s craft brewing scene , American-brewed bitter beers are designed deliberately to be tart and will be inoculated with souring micro organism, fermented with wild yeast or fruit, elderly in barrels or combined with more youthful beer. Craft brewers and homebrewers have tailored conventional ecu strategies to create a few of the world’s so much specified and experimental kinds. This e-book information the large choice of methods and constituents in American bitter beer construction, with actionable recommendation for every degree of the method. concept, schooling and useful purposes for brewers of all degrees are supplied by means of a number of the country’s most sensible identified bitter beer brewers.

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7. 0 it would probably be best saved for blending, where it can be used to boost the acidity of another batch. 2 How acidic a beer is perceived to be is not solely a matter of its pH. Each acid contributes a unique character to the flavor of a beer. 5 due to the presence of lactic acid will have a much softer palate than a beer that has the same pH resulting from acetic acid. Residual malt sweetness can balance the acidity, as can the perceived sweetness from herbs and spices. A well-trained palate is your best tool for determining what the final character of a beer will be; pH measurements are a good way to improve your ability to judge acidity.

Peter Bouckaert and Eric Salazar. “New Belgium Brewing” audio podcast. October 19, 2006. 15. Peter Bouckaert. “Brewery Rodenbach: Brewing Sour Ales,”April 1996. 2 GETTING STARTED Before we venture into the step-by-step details of sour beer production, from mashing to packaging, I want to provide an array of general tips and suggestions. Brewing sour beer requires a different mindset than for clean beers, because the time frame for most production methods is measured in months and years instead of days and weeks.

Take plenty of notes on the process and flavor at each step to help avoid mistakes or recreate successes in the future. Technique evolves slowly with sour beers because the feedback loop takes years instead of the weeks or months it does with clean beers. Divide and conquer. Experimentation is made easier by splitting batches to produce multiple beers. Draw a portion of the wort from a clean beer and pitch the microbes required to convert it into a sour beer. 1 Try splitting a sour beer batch and add fruit, spice, dry hops, another beer, wine, or other flavorings to a portion while leaving the remainder as is.

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