Craft Beer & Brewing Course
Successful Kettle Souring with Resident Culture Brewing
Join Chris Tropeano, cofounder and head brewer at Resident Culture, for a kettle-souring brew day. Get his expert advice on recipe development, bacteria, process, hopping, adjuncts, and much more.
5 chapters · 22 lessons · 54m
Sign in to check your access · or buy this course for $29.99
Join Chris Tropeano, cofounder and head brewer at Resident Culture, for a kettle-souring brew day. Get his expert advice on recipe development, bacteria, process, hopping, adjuncts, and much more.
Your instructor
Chris Tropeano
Founder, Resident Culture Brewing & Master Brewer
Chris Tropeano, founder of Resident Culture Brewing and former brewer at Russian River.
Course contents
5 chapters, 22 lessons, 54m of video
Chapter 1
Welcome to Successful Kettle Souring with Resident Culture Brewing
- About Resident Culture Brewing Co.0:55
- Recipe Development Considerations4:52
- Become a Kettle Sour Expert
- The Keys to Getting Great Results with Kettle Sours
Chapter 2
Souring Methods
- Souring Methods Overview6:51
- Hops Impact on Souring1:34
- Equipment Considerations2:03
- Brewers’ Perspectives: More than One Way to Sour a Beer
- Lactobacillus, according to the Oxford Companion to Beer
- The Sour Beer Spectrum
Chapter 3
Brew Day Process
- Brewing Process Overview14:50
- Kettle Souring Times6:47
- Boiling Sour Wort5:37
- Sour Mash Secrets
- Getting Technical: What Is pH? And Why Does It Matter?
Chapter 4
Fermenting, Adjuncting, and Packaging Quick Sours
- Fermenting Sour Wort2:43
- Adjuncting Your Sour Base7:45
Chapter 5
Recipes and Thanks
- Recipe: Sixth Street Sour
- Recipe: Scared Sour Berliner Weisse
- Recipe: Koriander und Salz, Gotterhalt’s Gose
- Recipe: Tart of Lightness
- Thanks for Taking this Course!