Craft Beer & Brewing Course
Quick Souring Methods
In this course, Funkwerks Cofounder Gordon Schuck explains how to use Lactobacillus bacteria, experiment with sour mashing, test acidity levels, and more.
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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. Unlike Lambics, which can take years to develop, quick sour beers only need an extra day or two.
In this course, Funkwerks Cofounder Gordon Schuck will teach you several methods to help you brew your own quick sour beers at home. He'll also demonstrate how to evaluate acidity in your sour beer and how to maintain the warm temperatures needed to promote the growth of lactic acid bacteria. Topics for this course include:
- Quick souring: What works well and what works best?
- Microbes that contribute to sour beer
- Mash souring
- Kettle souring
- Measuring acid levels using pH and titratable acidity
- Styles that are well-suited to quick souring methods
- Equipment and sanitation concerns
Course contents
10 chapters, 73 lessons, 27m of video
Chapter 1
Welcome!
- Introduction
- Meet Your Instructor0:21
- About Funkwerks Brewery
- Kettle Souring in Context1:04
- Course Overview
Chapter 2
Quick Souring Overview
- Quick Souring Overview Intro
- Quick Souring Overview 1:08
- What is quick souring?
- Another Set of Tools0:14
- Unlike Mixed Fermentations
Chapter 3
Get to Know Your Microbes
- Get to Know Your Microbes
- Souring Organisms0:56
- Saccharomyces
- Brettanomyces
- Lactobacillus
- Classification
- Homofermentative & Heterofermentative Lacto1:10
- Two Lactobacillus Strains
- Lactobacillus & Lactic Acid0:39
- Pediococcus
- Acetobacter
- Detecting Lactic Acid Vs. Acetic Acid1:06
- Lactobacillus: The star of the show
Chapter 4
Sour Malt Methods
- Quick Souring Overview
- Reinheitsgebot & Sauermalz0:31
- Malt by Weight
- How to Use Acidulated Malt0:34
- Pros of Using Acidulated Malt
- Acidulated Malt0:38
Chapter 5
Sour Mash Methods
- Sour Mash Methods
- Sour Mashing 0:48
- Saccharification Temperature
- Proceeding to Lautering, Sparging, & Boiling
- Pros & Cons of Sour Mashing0:21
- The Advantages of the Sour Mash Technique
- Avoiding Oxygen0:43
- Keys to a Good Sour Mash0:23
Chapter 6
Kettle Sour Methods
- Kettle Sour Methods
- Kettle Souring0:59
- Steps
- Pros of Kettle Souring
- Pitch Rates
- Pitch Rates for Lacto & Starters0:36
- Keeping Your Wort Warm
- Temperature Control
- Keeping Lactic Fermentation Warm1:52
Chapter 7
Measuring Acidity
- Measuring Acidity
- Estimate Lactic Acidity
- Titratable Acidity (TA)
- How Do You Know if Your Pitch is Done?1:13
- Titration Kits3:12
- Measuring Titratable Acidity
- PH Vs. TA1:49
Chapter 8
Additional Technical Concerns
- Additional Technical Concerns
- Materials for Souring0:37
- Materials
- Cleaning & Sanitation1:44
- Sanitation
- Contamination Risks
- Primary Yeast Strain Selection
- Yeast Tolerance for Acidity & Fermentation0:50
- Re-Pitching & Flocculation 0:24
Chapter 9
Styles That Work Well With Quick Souring Methods
- Quick Sour Beer Styles
- Styles That Work Well With Quick Souring0:39
- Kettle Souring0:54
- Gose
- Gose Recipe - Koriander und Salz
- Berliner Weisse
- Berliner Weisse Infusion Mash Recipe
- Sensory Analysis for Sours0:51
- Blending0:21
Chapter 10
Conclusion
- Thank You!0:19
- Note
What students say
Very informative. Thank you as this gave me a lot of useful information and things to think about.
Very clear, well organized, good tips. Thank you
Interesting topic. I got a couple of nuggets of interest and hope to make a sour soon.