Kettle 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 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.