American Sour Beer: Innovative Techniques for Mixed by Michael Tonsmeire

By Michael Tonsmeire

One of the main intriguing 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 mixed with more youthful beer. Craft brewers and homebrewers have tailored conventional eu options to create a few of the world’s so much particular and experimental types. This ebook information the large choice of tactics and constituents in American bitter beer creation, with actionable suggestion for every degree of the method. thought, schooling and useful functions for brewers of all degrees are supplied by way of the various country’s top identified bitter beer brewers.

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Extra info for American Sour Beer: Innovative Techniques for Mixed Fermentations

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I hope, as some small compensation for their time, this book provides these brewers and their exquisite beers with well-deserved attention. I am thankful to the brewers who inspired me with their beers and answered patiently almost every question I asked: Will Meyers, Scott Vaccaro, Ryan Michaels, Gerard Olson, Terry Hawbaker, Ron Gansberg, Tomme Arthur, Ron Jeffries, Jeff O’Neil, Pat McIlhenney, Scott Smith, Eric Salazar, Lauren Salazar, Peter Bouckaert, Tyler King, Patrick Rue, Todd Haug, Jason Perkins, Shaun Hill, Brian Strumke, Gabe Fletcher, Bob Sylvester, Alex Ganum, Chad Yakobson, Jason Davis, Jeff Stuffings, Caleb Staton, Tim Adams, Kristen England, Remi Bonnart, Sebastian Padilla, Levi Funk, Seth Hammond, and Dave and Becky Pyle.

Chapter 5 starts with profiles of the general approaches used to produce the four surviving styles of European sour beer. Following that are profiles of American sour beer innovators, including the souring method employed by each. If you have a favorite sour beer producer, read the description of their method, microbes, and ingredients and consider which elements you would like to adopt. While homebrewers should borrow elements from their favorite commercial producers, not all of the processes and equipment are transferable to small volumes.

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. Most lambic breweries produce a single base beer which they then blend and flavor in a variety of ways. In this way a brewer can produce several beers without much additional effort.

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