Sour

Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.

Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.

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.

The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.

Breakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.

Stints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.

Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.

Beachwood has built a world-class sour, wild, and spontaneous beer program by controlling environmental factors and carefully selecting for desired character in their prevailing house culture.

Laffler has a reputation for strong opinions, and in true form he pulls no punches in this episode with honest, bombastic takes on brewing philosophy and techniques.

Save some of your beer from the glass and use it for these sauces. The food fresh from your grill, as well as your guests, will thank you.

When your master brewer is one of the most respected sour and wild beer makers in the United States, it’s natural to give them room to play.

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.