Venturing into sours

andrewtrsmith · Post by **andrewtrsmith** » Sun Jul 29, 2018 11:23 pm

Hey hey,

So I've moved into a new home and plan on being here for the foreseeable future, which has me thinking it's time to start working on some long term beers.

Both my beer room and my crawlspace (has forced air heat/cool) stay fairly stable and cool (around 18'). I've been flipping through Brewing Classic Styles and while there is some good info there, I'm craving more before I embark on a long term lambic, or possibly a gueuze. Does anyone have some recommended reading to do before I embark on this journey?

Thanks
Andrew

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wcturnedec · Post by **wcturnedec** » Mon Jul 30, 2018 2:17 pm

- American Sour Beer (Michael Tonsmeire)
- Wild Brews (Jeff Sparrow)

andrewtrsmith · Post by **andrewtrsmith** » Mon Jul 30, 2018 3:31 pm

Perfect, I've got a copy of American Sour beers on the way. Thanks for the tip

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mckay75 · Post by **mckay75** » Tue Jul 31, 2018 8:27 am

The Milk the Funk group is an excellent source of valuable information as well. They have a wiki page as well as a facebook group.

mckay75 · Post by **mckay75** » Tue Jul 31, 2018 8:27 am

The Milk the Funk group is an excellent source of valuable information as well. They have a wiki page as well as a facebook group.

andrewtrsmith · Post by **andrewtrsmith** » Tue Jul 31, 2018 8:30 am

mckay75 wrote:The Milk the Funk group is an excellent source of valuable information as well. They have a wiki page as well as a facebook group.

Excellent! I hadnt heard of them, and I tend to have podcasts going at work so this will work well!

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MitchK · Post by **MitchK** » Sun Aug 12, 2018 3:52 pm

Milk the Funk is amazing, unfortunately in many areas our understanding of sour/brett beers develops so fast that by the time your book hits the shelf MtF has debunked half of it.

For your long term lambic, do you mean that you are actually interested in spontaneous fermentation or are you looking at just pitching a blend of yeasts and bacteria?

andrewtrsmith · Post by **andrewtrsmith** » Sun Aug 12, 2018 4:03 pm

For right, I'm looking at pitching yeast and bacteria, but eventually I would like to try some spontaneous fermentation. I'm hoping my experiencing capturing bugs for sourdough bread will help my success on this, but we will see

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