6 articles in this category
Sometimes, the least “beer-like” beer can be the fun one that wins friends and influences people. In this clip from his video course, Sapwood Cellars cofounder Michael Tonsmeire makes the case for smoothie-style fruit beers.
Brewers who want to build an enjoyable level of acidity into a beer have a growing number of options. Gordon Schuck, who cofounded Funkwerks as well as Jessup Farm Barrel House in Colorado, digs into those techniques and explains the pros and cons.
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 this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about limiting oxygen exposure to avoid nasty off-flavors.
Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano discusses pulling lactic bacteria from the bottom of the kettle for re-pitching in future beers.