Sours

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.

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.

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 talks about pre-boiling and de-aerating wort, creating an ideal environment for lactic bacteria.

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.

In this 54-minute video, Chris Tropeano of Resident Culture Brewing goes in-depth on brewing kettle-soured beers with balance and complexity.

When you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating recipes.

Casey Brewing & Blending's Troy Casey discusses processes and thoughts around making funky farmhouse and sour beer styles, as well as fruit sourcing and additions techniques, and his new foray into "clean" beer styles.

When thinking about what the modern era has brought to the wild and sour beer space, time isn’t the factor that it used to be, and there's hope the momentum that is gaining with local microflora won’t become stalled or merely a passing fad.