10 articles in this category
For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.
In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.
Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.
Destihl Brewery started as a small-town brewpub, but it was sour beer that put them on the map in the late 2000’s. In this episode, Founder Matt Potts discusses how they’ve developed these different beers, from traditional to kettle sours.
Jeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.
In this 54-minute video, Chris Tropeano of Resident Culture Brewing goes in-depth on brewing kettle-soured beers with balance and complexity.
Brevity is a kettle-soured, dry-hopped ale from Brewery Silvaticus. Mosaic and Motueka hops give it a sweet mango aroma.
From Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer's choice for building pleasant tartness on a schedule.