American sour beers : innovative techniques for mixed by Michael Tonsmeire

By Michael Tonsmeire

One of the main 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 mixed with more youthful beer. Craft brewers and homebrewers have tailored conventional ecu recommendations to create the various world’s so much specified and experimental kinds. This publication information the wide selection of strategies and elements in American bitter beer construction, with actionable suggestion for every level of the method. concept, schooling and functional purposes for brewers of all degrees are supplied through a number of the country’s top identified bitter beer brewers.

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3 Even after most brewers adopted pure yeast strains, tart mixed-culture fermented beers survived, and in some places thrived. The immigrants who flooded America after the Civil War brought with them their taste for the local beers of their homelands. So at the same time that breweries like Pabst Brewing Company (San Antonio, TX) and Anheuser-Busch Brewing Company (St. 5 In spite of that, because of their relatively small size, none of the American breweries producing sour beer survived the US government’s 14-year prohibition of alcohol.

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. Because of this, I profile three complete methods tailored to brewing on a small scale in Chapter 6. Some of these techniques may also be valuable for craft breweries that are looking to tinker with sour beers without committing to large volumes.

Luckily, back in Pittsburgh, I discovered D’s SixPax & Dogz, a bar that stocked a huge variety of single bottles that could be purchased to go (Pennsylvania beer distributors on the other hand are required to sell beer by the case). I went to work, consulting website reviews to find a well-regarded example of each style. When my quest arrived at fruit lambic I picked the least expensive, Lindemans Kriek. It was slightly tart, but the primary flavors were fruity and sweet. While certainly drinkable, it was not nearly as sour as I expected from descriptions of lambic.

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