So the general theme with brewing sour beers seems to be a long wait before consumption.
Are there any options for brewing a sour/sour like beer without having to wait 1+ years before it's ready to drink? I'd love to brew a sour, but right now I don't have the space or patience to wait that long.
Brewing a Sour
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Jimmy
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LiverDance
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Re: Brewing a Sour
Steve T from Noblel Grape brewed up a pseudo sour and it was very good. I think he used lactic acid and acid malt in it. You may want to stop by NG on quinpool and chat with him on it. His time frame on it was short but a real sour is gonna take anywhere from 4 months to 2 years.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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RubberToe
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Re: Brewing a Sour
Sour mash!
I will be attempting this very soon. I made recipe last night that I'm going to brew twice, once with a sour mash. I'm still researching methods, and there are a few. Basically you do a normal mash, reduce the temperature, pitch a handful of uncrushed grains (vehicle for lactobacillus, etc), and let it sit for a couple days. You may not want to sour the whole mash. I'm thinking of doing 1/3 or so and blending it back in.
I will be attempting this very soon. I made recipe last night that I'm going to brew twice, once with a sour mash. I'm still researching methods, and there are a few. Basically you do a normal mash, reduce the temperature, pitch a handful of uncrushed grains (vehicle for lactobacillus, etc), and let it sit for a couple days. You may not want to sour the whole mash. I'm thinking of doing 1/3 or so and blending it back in.
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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Graham.C
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Re: Brewing a Sour
Patrice at Acadie-Broue told me he just leaves his mash for 12-24 hours. Then proceeds as normal for his berliner weisse with a brett inoculation during primary. I doubt he lets it sit for years, he doesn't have the space from what I understand. It was damn good, although I can't comment on accuracy to style, I have only had a couple of them in my time.
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LiverDance
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Re: Brewing a Sour
a berliner only needs 3-4 months of aging and it's good to go. A full on gueze or kriek is an entirly different story. Steve's was a Kriek style with cherry in it, it was very tart.Graham.C wrote:Patrice at Acadie-Broue told me he just leaves his mash for 12-24 hours. Then proceeds as normal for his berliner weisse with a brett inoculation during primary. I doubt he lets it sit for years, he doesn't have the space from what I understand. It was damn good, although I can't comment on accuracy to style, I have only had a couple of them in my time.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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