bs.acetonemagazine.org
Novi recepti

Kako cijeniti kisela piva

Kako cijeniti kisela piva



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Kao Nivo II Certifikovani ciceron i navodni "stručnjak za pivo", dobivam čudne poglede od pivskih štrebera kad priznam da nikad nisam uživao u kiselom pivu. Za njih izgledam kao ekvivalent piva Petera Griffina. Istina je da sam se borio da u potpunosti cijenim kisele i dugo sam tražio način da bolje razumijem njihovu složenost. Uđite na večeru kreatora Nove Belgije u šest tečajeva The Kitchen Denver.

The Hook

Ovaj događaj predstavljao je pivo iz serije Usne vjere upareno sa posebno kreiranim jelima. Soursi imaju reputaciju nevjerojatnih s hranom, pa sam mislio da bi ovo bio savršen način da ih istražim. Međutim, zaista jedinstven dio večeri bio je da će ga stvarni pivar iz Nove Belgije koji je zamislio i stvorio svako pivo predstaviti ga i ispričati njegovu priču. Imao bih pravi vodič šta da tražim dok smo uzorkovali svako pivo! Koja je bolja arena za doživjeti kiselo bogojavljenje.

The Crowd

Kuhar kuhinje Dennis Phelps i njegov tim sastavili su zadivljujuće svjež i jedinstven meni koji je poslužen u porodičnom stilu i izbacivali ga iz parka svakim uparivanjem. Ali bolje nego što je hrana vidjela Nova Belgija Izvršni direktor Kim Jordan, majstor pivare Peter Bouckaert, stručnjaci za drvno pivo Eric i Lauren Salazar, pomoćnik majstora piva Grady Hull i vlasnik Elysian Brewing -a Dick Cantwell svi zajedno u istoj prostoriji, naizmjence otvarajući svoja srca o svojim poslovima iz ljubavi. Nazdravljanje je često bilo emotivno, jer je svaki od njih raspravljao o pivskim inspiracijama. Osećalo se kao venčanje-iako ono natopljeno pivom.

Pivo

Uz kreatore koji prednjače, zaista mogu reći da sam stekao novo uvažavanje i naklonost prema kiselom pivu. U prošlosti sam ih smatrao zbrkanim i jednodimenzionalnim. To nije bio slučaj s ponudama Nove Belgije. Svi su imali očekivani tart ugriz sprijeda, ali su otkrili fantastične dodatne slojeve dok su se otvarali. Kick, koji su stvorili Jordan i Cantwell, sadržavao je naznake bundeve i brusnice. Bouckhardtova La Folie imala je gorke note trešnje i drveta, a Eric's Ale od Erica Salazara imao je okus po bijelom voću, breskvama i malo crnog bibera.

Moje omiljeno pivo na gomili bilo je Le Terroir Lauren Salazar, suho uskočeno kiselo mlijeko u bačvama koje je možda imalo najbolju aromu od svih piva koje sam ikad njušio: puno marelica, tropskog voća, borovog hmelja i pljesnivice trpkost, s okusom koji se slaže. Phelpsovo sparivanje patkinog konfita s gljivama i senfom od marelice također mi je bilo najdraže u noći - toliko da se još uvijek mogu sjetiti okusa.

Porodica

Nisam poznavao nijednu osobu u prostoriji, ali usred svih zagrljenih i toplih osjećaja razmijenjenih između porodice New Belgium, osjećao sam se kao kod kuće. Nekoliko nas se zabavljalo uspoređujući bilješke, kao i dijeleći ooh i aahs nakon svakog zalogaja i gutljaja. Kiselost kiselog piva nastoji se smanjiti s masnom ili bogatom hranom, a ono što vam preostaje su dugotrajne nijanse voća, drveta i začina koje su fantastične. Siguran sam da su pivari bili oduševljeni što su vidjeli toliko ljudi kako uživaju u plodovima svog teškog rada.

A Convert

Večera me pretvorila u kiselu stranu, i to ne samo zato što sam dušu ovih piva mogao vidjeti očima pivara. Izazovni su, složeni i zahtijevaju pažnju, ali su prokleto fina piva. Lauren Salazar nazvala ih je "darovima iz prošlosti", jer su vrhunac i nastavak vjekova drevne tradicije pivarstva.

Svaki put kad popijem jedno od ovih piva sjetit ću se priča koje su se dijelile o vremenu, brizi i strpljenju koje je potrebno da se dobro skuha kiselo pivo. Pomislit ću na izraz lica Erica Salazara kada je predstavio svoje pivo kao da je dio njega. Zapravo, svaki put kad popijem pivo, razmislit ću o tome šta bi to mogla biti priča i kakvu ljubav i ponos može sadržati. Pozivam sve da učine isto jer pivo na ovaj način postaje mnogo zanimljivije. Hvala New Belgiji i The Kitchen -u što su nam svima dali pogled na dušu vašeg blaga, makar na trenutak.

- Dan Imdieke, Drink Drink

Više od The Drink Nation:

Cayman Jack Margarita: Jednostavno tropsko osvježenje u boci
Recenzija piva: ručak kompanije Maine Beer Company
Wynkoop će pustiti pivo "Bulls 'Balls" u limenke širom zemlje


Razlog blokiranja: Pristup s vašeg područja privremeno je ograničen iz sigurnosnih razloga.
Vrijeme: Fri, 21. maj 2021 12:21:09 GMT

O Wordfenceu

Wordfence je sigurnosni dodatak instaliran na više od 3 miliona WordPress web lokacija. Vlasnik ove web stranice koristi Wordfence za upravljanje pristupom svojoj web lokaciji.

Također možete pročitati dokumentaciju da saznate o alatima za blokiranje Wordfence -a ili posjetite wordfence.com da saznate više o Wordfence -u.

Generirano od strane Wordfence u pet, 21. maja 2021 12:21:09 GMT.
Vrijeme vašeg računara:.


Getting Funky

Ne srećete svaki dan nekoga tko ima naziv "Funk Master". No, za Patricka Howella, koji je na čelu pogona za proizvodnju kiselog piva Nickel Brook Brewing Co., poznatog kao "Funk Lab" u Burlingtonu, Ont., Tu ulogu shvaća vrlo ozbiljno.

„Tim koji smo izgradili u Funk Lab-u je mali, kreativan i izuzetno sposoban“, kaže Howell, koja je diplomirala na prestižnim magistrima nauka, pivarstva i destilacije na Univerzitetu Heriot-Watt u Škotskoj.

Howell i njegova čvrsto povezana grupa pivara "eksperimentirali su, nisu uspjeli i uspjeli zajedno tokom vijeka trajanja pogona".

"Veoma sam ponosan na svoj tim i ono što smo postigli u posljednjih nekoliko godina", kaže on. U prosjeku, Funk Lab može skuhati više od 40.000 litara kiselog piva mjesečno tokom ljetne sezone.

Osnovan 2005. godine, Nickel Brook bio je jedan od vodećih igrača u pokretu zanatskog piva u Ontariju. Proizvodeći niz sezonskih i specijalnih piva, pivovara slijedi jednostavan moto: „pivo, do nauke“.

Godine 2016. kompanija je pretvorila svoju originalnu pivovaru u pogon posvećen isključivo malim serijama kiselog piva. Najveći te vrste u Kanadi, Funk Lab dom je masivnog programa bačvanja u kojem se pivo odležava u 400 različitih vrsta viskija i vinskih bačava radi dodatne dubine i složenosti. Raspberry Uber iz Nickel Brooka, pivo Weisse u berlinskom stilu koje koristi pola kilograma malina za svaki litar piva, najpopularnija je kreacija koja je do sada izašla iz laboratorija.

Kisela piva postaju sve popularnija posljednjih godina - danas su sveprisutna na jelovnicima restorana i barova - ali nisu novajlija na pivskoj sceni.

"Važno je znati da nema ništa novo u ideji kiselog piva", kaže Luke Pestl, suosnivač pivovare Bellwoods u Torontu.

Prije modernog hlađenja i ključnog napretka u mikrobiološkoj znanosti, na većinu piva u različitoj mjeri utjecale su bakterije koje proizvode kiselinu, što na kraju stvara ono što danas nazivamo kiselo pivo. "S porastom zanatskog piva i male serije", kaže Pestl, "ljudi ponovo uče cijeniti ovu raznoliku porodicu piva."

Šta tačno kiselo pivo čini jedinstvenim? Stil u kojem danas uživamo usavršen je u Belgiji u 19. stoljeću. Koristi prirodne bakterije i kvasce, uključujući Lactobacillus, Pediococcus i Brettanomyces (poznate kao "Brett") koje plutaju oko pivovare ili žive u opremi za pivo. Danas su neke od najstarijih belgijskih pivovara poznate po tome što ne uklanjaju prašinu ili čak paučinu s područja pivovare zbog straha od uznemiravanja prirodnih kolonija ili mikroorganizama koji daju tražene profile okusa.

Ovi kvasci i bakterije su tajna kiselog piva. Oni doprinose nagovještaju trpkosti, srodne kiselom kupusu ili jogurtu, kao i karakterističnim funky okusima i aromama, ponekad u usporedbi s pljesnivom kožom, dekom od konja, pa čak i mokrim psom. Prirodno kiselo voće - pomislite na trešnje, breskve i bobice - može dodati još jedan sloj zanimljivog kiselog testa u mješavinu.

Kad danas kupujete kiselo pivo, obično kupujete kotlić s kiselim ili tradicionalnim kiselim ili divljim pivom.

Kiseli lonci za kuhanje vode su jeftini, brzi i relativno laki za izradu i zaslužni su za impresivan rast u industriji kiselog piva. Kao što naziv implicira, kiselost se ne događa u bačvi, već u kotliću i unosi se kvasac ili bakterija.

S druge strane, tradicionalno kiselo ili divlje pivo proizvodi se postupkom koji se naziva „miješana fermentacija“, a koji koristi kombinaciju konvencionalnih i divljih kvasca.

Ovaj stil piva, koji ima dugu i bogatu istoriju, traje mjesecima ili godinama da se dovrši i može biti nepredvidljiv. Nudi nevjerojatno nijansiran i složen profil koji izlazi iz okvira mnogih kuhača za kuhanje za čajnik i prema tome se prodaje po višoj cijeni.

“Dok je kiselo pivo nova ideja za mnoge ljude, kiselost je samo još jedan vjekovni alat koji pivovari mogu koristiti za stvaranje zanimljivih i ukusnih piva, na sličan način na koji bi kuhar mogao uključiti kiselost u recept upotrebom citrusi ”, kaže Pestl, čiji je tim poznat po stvaranju favorita od kiselog alea, poput Jelly Kinga, koji ima sočne, osvježavajuće primjese mutne breskve i mandarine.

"Mislim da je više od svega kiselo pivo sve popularnije jer je često izuzetno dostupno", kaže on.


Razlog blokiranja: Pristup s vašeg područja privremeno je ograničen iz sigurnosnih razloga.
Vrijeme: Fri, 21. maj 2021 12:21:21 GMT

O Wordfenceu

Wordfence je sigurnosni dodatak instaliran na više od 3 miliona WordPress web lokacija. Vlasnik ove web stranice koristi Wordfence za upravljanje pristupom svojoj web lokaciji.

Također možete pročitati dokumentaciju da saznate o alatima za blokiranje Wordfence -a ili posjetite wordfence.com da saznate više o Wordfence -u.

Generirano od strane Wordfence u pet, 21. maja 2021 12:21:21 GMT.
Vrijeme vašeg računara:.


Kiseli IPA-i uspijevaju biti i komplicirani i ugodni gomili

Negdje između porasta kiselih piva u SAD -u i nemilosrdne maglovite zaluđenosti IPA -om, nekolicina najmodernijih pivara u zemlji počela je objavljivati ​​kisele IPA -e. Pikantne napitke od hmelja prave se od najmekših sladova, najmodernijeg hmelja i najukusnijih voćnih kašica.

Sada kiseli IPA stil postaje kultni favorit širom zemlje. U siječnju 2019. pivovara Hudson Valley, njujorška operacija najavljena zbog svojih kiselih IPA -a, proslavila je svoju drugu godišnjicu. Istog mjeseca, Colorado's Wiley Roots Brewing objavio je da planira proširiti svoj kiseli IPA program, zbog potražnje javnosti.

Za pivovare posvećene stilu, kisele IPA predstavljaju više od samo još jednog IPA trenda. To je potpuno novi način pristupa pivu.

Ovaj zaljubljeni poster treba svakom ljubitelju piva

Šećer, kiselina i hmelj

Iako nisu službeno definirane, kisele IPA-e općenito se shvaćaju kao IPA-e u stilu Nove Engleske s dodatnom oštrinom. Taj okus prvenstveno dolazi lactobacillus, mikroorganizam koji se koristi u procesu kiselosti kotlića. Dodatni okusi proizlaze iz starenja bureta ili iz pomoćnih sastojaka poput voća, vanilije i laktoze.

Jason Synan, suosnivač i pivar Hudson Valley Brewery, kiseli je inovator IPA-e. Djelomično ga je inspirirala eksplozivna popularnost IPA -e Nove Engleske (NEIPA -e) koje su, smatrao je, imale jedan očigledan nedostatak.

"Nisam razumio zašto se kiselost ne koristi kao kontrolna tačka u ovom stilu", kaže on za NEIPAs. "Sok je šećer i kiselina." I tako su on i suvlasnik i pivar Michael Renganeschi napravili planove. “U osnovi smo krenuli s uvođenjem kiseline u IPA New England -a,”#kaže.

U to vrijeme Synan je kuhao u restoranu i pivovari New Paltz ’s Bacchus. Kad je krenuo s rekonfiguriranjem NEIPA -e, zatekao se gledajući niz rijeku u tako poznate koktel barove u New Yorku kao što su Death & amp Co., Nitecap i Please Don't Tell.

„Za mene je zaista počelo fascinacijom pravljenjem koktela“, kaže on. „Kokteli imaju sposobnost da budu tako precizni, tako precizni, tako naučni. Kako se 10 do 12 sastojaka spoji u jedan, prekrasan, misteriozni eliksir? To je bila izvorna inspiracija. ”

Poput miješanog pića, on razlaže proces pretvaranja kisele IPA u tri primarne komponente: zaostali šećer, kiselost i gorčinu.

Šećeri potječu od mekih zrna poput pšenice ili zobi, kao i mliječnog šećera, poznatog i kao laktoza, koji "stvara gipki, bujni osjećaj u ustima", kaže on. Laktoza i slatkoća općenito „djeluju kao savršeni kontrapunkt profilu kiselosti. Taj živahni, gaseći visoki ton korištenjem laktobacila u preliminarnoj fermentaciji naglašava uočenu sočnu kvalitetu koja se često koristi za opisivanje IPA Nove Engleske. ” Hmelj, koji se koristi na nižim temperaturama, daje "botanički karakter" koji upotpunjuje jednadžbu.

Državni sajamski salon Peaches & amp Cream Cobbler bio je hit na festivalu Big Beers Belgians & amp Barleywines u Breckenridgeu, Colo., U siječnju. Zasluge: Wiley Roots Brewing / Facebook.com

Ako šećer, kiselina i gorčina stvaraju osnovu za kiselu IPA -u, "sljedeći korak je uzdizanje i uljepšavanje", poput starenja hrasta, miješanja i dodavanja voća i bilja, kaže Synan. "To je miješana fermentacija, ali u kontroliranom okruženju."

Naravno, postoji više načina za stvaranje kiselih IPA -a. "Mi definiramo kiselu IPA kao pivo koje ima kiselu komponentu, kao i komponentu hmelja", kaže Kyle Carbaugh, izvršni direktor Wiley Roots Brewing i glavni pivar za VinePair. Međutim, "gorčina je za nas rijetko uvijek relevantan faktor", kaže on.

Serija Cobbler kompanije Wiley Roots "istražuje međusobnu interakciju između tradicionalnih dodataka piti, sočnih i sorti hmelja naprednih citrusa i kisele maglovite IPA baze", kaže Carbaugh. Dodatni dodaci su "teški", kaže on, ali "nijedna komponenta ne dominira ukupnim dojmom piva od početka do kraja."

Miksolog bi mogao reći isto. „Za većinu kiselih IPA-a koje pravimo, postoje definitivne osnove koktela za citrusne napitke. Mai Tais, francuske 75 -te, i kokteli Penicillin, sve su to nedavna upijanja koja su usmjerila naš fokus na kisele IPA -e, “kaže Carbaugh.

Jedan od popularnih napitaka pivare Hudson Valley, Bloom, opisan je kao kisela dvostruka IPA sa sirovom pšenicom, sladnom zobi, mliječnim šećerom, trešnjama, tamnom čokoladom i kamilicom, nasjeckanom sa Citrom i Simcoeom. “Na papiru zvuči kao hipersko pivo. Zvuči smiješno ”, priznaje Synan. "Ali onda popijete pivo i kažete: 'Oh, sranje, ovo zapravo nešto govori.' To nije samo popis smiješnih sastojaka."

'Ukusna kontradikcija'

Iako je dolina Hudson zaslužna za razvoj kiselog IPA stila u posljednje dvije godine, tome su prethodila druga pikantna, hmeljna piva. 2015. godine, New Belgium Brewing iz Fort Collinsa, Colo., Objavilo je Hop Tart, američku kiselu blijedu alevu pivu koju je pivovara opisala kao sjedalo, voćno okretanje na tipičnoj američkoj kiselini. lactobacillusi Nelson Sauvin, Galaxy i Experimental Hop 522.

Takođe, 2015. godine, Almanac Beer Co. je započeo svoju seriju Hoppy Sour kiselina s jednim hmeljem, poput Hoppy Sour: Citra, Hoppy Sour: Amarillo, Hoppy Sour: Equinox i Hoppy Sour: Mosaic. "Jednom nogom u kiselom svijetu starim u bačvama, a drugom u zemlji IPA-e, ovo istraživanje stila koje ruši stil je eksplozija arome praćena složenom završnom obradom hrasta", napisao je Almanac na svojoj web stranici. Opisao je tehniku ​​kao "slasnu kontradikciju okusa i stila".

Wiley Roots inspiriran je iz serije Casey Brewing i Blending's Brett Loves, linije hmeljavih seoskih kuća kao što su Brett Loves Citra, Brett Loves Mosaic i Brett Loves Simcoe. Carbaugh je “želio vidjeti kako bi se ova inspiracija mogla izvesti s kotlićem od kiseline, za razliku od kiselog iz bačve stare kuće”, kaže on. 2016. Wiley Roots je debitirao s jednim od svojih prvih kiselih IPA -a, Tyrannos Morisette, nakon čega je uslijedio One Hop In My Pocket.

Ranije te godine, Epic Brewing of Salt Lake City pripisao je ime stilu kada je objavio svoju Tart 'n Juicy Sour IPA. "Dok su" kiselo "i" IPA "obično oksimoron, naši pivari su birali profil arome", rekao je Epic Brewing tada za New School Beer. I tako je rođen stil.

Cape May Brewing uključuje kiselu IPA među svojom linijom ale i lagera. Zasluge: Cape May Brewing / capemaybrewery.com

Stillwater Artisanal lansirao je svoj „set za nadmorsku visinu“ 2016. godine s pivima poput Tangerine Haze, divlje IPA-e sa poljima ananasa u mandarinama, suvog kiselog piva s ananasom i žalfijom i Mango Dream-a, suvog kiselog piva s mangom.

U to vrijeme pivovara Hudson Valley još je bila u preliminarnoj fazi. Synan i njegovi partneri osigurali su prostor u Beacon -u, New York, 2016. Sljedećeg januara, zvanično su se otvorili za javnost - i otvorili oči i nepce u regionu za novi stil piva.

Sada pivovara izdaje oko tri do četiri tumačenja mjesečno, a njena dvomjesečna izdanja mogu vidjeti redove obožavatelja omotanih oko točionika. "Nevjerojatno je vidjeti kako ljudi reagiraju na to", kaže Synan.

Wiley Roots proslavio je svoju petu godišnjicu u januaru 2019. sa najvećom dosadašnjom verzijom. Na tržište je stiglo pet novih etiketa, među kojima je dugoočekivani Obućar državnog sajma Peaches & amp Cream State Fair. Pivo je imperijalna verzija svog Sajamskog obućara Peaches & amp Cream County Fair Cobbler, kiselog IPA-a sa mliječnim napitkom u kotliću, napravljenog od pire od breskve od voća, krekera od grahama, vanilije, cimeta i laktoze, suho hmeljanog s Mozaikom i Galaxyjem. Carbaugh vjeruje da je serija „Wiley Rootsu stekla reputaciju stilom koji je započela pivovara Hudson Valley“.

Planirano puštanje u prodaju 1. ožujka su Saćari obućara Blueberry & amp Lemon County Fair i Obućar Sajama okruga Cranberry & amp, oba suho hmeljena sa Vic Secretom.

Pivovara Sixpoint također je osvježila svoj portfelj posljednjih mjeseci s malo kiselih IPA -a, uključujući Stun Gun, kiselu IPA -u s pireom od manga i ananasa Dreamsicle, kiselu IPA -u s krvavom narančom, mandarinom, vanilijom i laktozom i Party Piñata, kiselo IPA sa ananasom, prepečenim kokosom i vanilijom.

‘Shaer Joy and Playfullness ’

Kiseli IPA govore na oba kraja spektra. Zabavni su za one koji vole nostalgične okuse, a fascinantni za one koji vole razmišljati o mikrobnoj zamršenosti naših pića. Uprkos njihovim opsežnim listama sastojaka i ezoterijskim zamršenjima, kiseli IPA -i bi mogli biti najpristupačniji IPA stil do sada.

"Balansira preciznost i osjećaj prave tehnike kuhanja sa čistom radošću i razigranošću", kaže Synan. “ Zbog toga štreberi mogu uživati ​​u tome i baviti se proizvodom na tehničkom nivou, a s druge strane, ne morate znati ništa o pivarstvu ili industriji zanatskog piva, niti imati bilo kakav kontekst, da uživate u jednom od naših piva. U isto vrijeme dok radi sve te akademske stvari, jednostavno je zabavno piti. "

Pet kiselih IPA-a za zabavu

Ova kisela dvostruka IPA napravljena je od sirove pšenice, sladnog ovsa, mliječnog šećera, pirea od ananasa, karamele, kokosovih pahuljica, kolumbijske kave Nariño i brazilski Machado te vanilije i hmelja sa Citrom. ABV: 8 posto. Prosječna cijena: 20 USD 4 pakovanja (limenke od 16 unci)

Ovaj kiseli IPA “milkshake priziva američki južnjački klasični desert s pire od borovnica i limuna, graham krekerom, cimetom, vanilijom i laktozom, a suh je u hmelju s Vic Secretom. ABV: 5,8 posto. Prosječna cijena: 22 USD 4 pakovanja (limenke od 16 unci)

Ova kisela IPA je a fiesta u konzervi, skuhanoj s ananasom, prepečenim kokosom i vanilijom. ABV: 8,4 posto. Prosječna cijena: 9 USD (nacrt)

Još jedna kisela IPA inspirisana pecivom, ovo izdanje iz Virginia Beach-a, Va. ’s Commonwealth Brewing napravljeno je od specijalnih sladova, lokalnog meda, kupina, korice limuna, mliječnog šećera i suvog hmelja s hmeljem Lemondrop. ABV: 7,8 posto. Prosječna cijena: 6 USD (limenka od 16 unci)

New Jersey's#8217s Cape May Brewing može se pohvaliti IPA-om zakiseljenom kotlićem s aromama citrusa i tropskog voća. ABV: 6,5 posto. Prosječna cijena: 13 USD 4 pakovanja (limenke od 16 unci)


Pet najboljih voćnih kiselih piva trenutno

Najavljeni kao sljedeća velika stvar već više od tri godine, kiseli proizvodi zauzimaju dio svijeta piva koji dijeli. Prema internetu, to su žene koje ih vole. Ne, čekaj, to su hipsteri rodno nespecifični. Ili možda svi vole kiselo pivo, samo ne znamo kako o njima pričati.

Istina, svi koji cijene ljute okuse i malo funka mogu ući u kategoriju. Naše omiljene voćne kisele kiseline obuhvaćaju šumeće američke ale, pomiješane s breskvama iz naslijeđa, kisele lagere isprekidane crnim ribizlom, i miješane plave ale s odležavanjem u vinskim bačvama s bobicama i koštunjavim voćem. Evo pet naših omiljenih voćnih kiselih piva.

Firestone Walker Feral Peach

Robustan, složen i divan trpak, funky wild ale Firestone Walkera ima maglovitu, zlatnu nijansu, umjerenu šumeću i voćnu aromu. Napravljen od kalifornijskih bijelih patuljastih breskvi lokalnog porijekla, manje je agresivan u odnosu na neka piva od breskvi. Potražite zemljane note (pivo prolazi kroz dugo sazrijevanje u hrastu) i mrko suhu završnu obradu.

Kim Hibiscus Sour Lager

Dakle, hibiskus nije voće, to je cvjetna biljka. No, upotpunjen je crnom ribizlom (potpuno bobica!) U ovom pikantnom, osvježavajućem pivu iz njujorškog SingleCut -a. Pšenični slad i lager kvasac osiguravaju ravnotežu i sprječavaju Kim Hibiscus da ne okusi miris ili previše plod. Blijedo ružičasta sa suhim završetkom, ovo je odlična opcija za ljude koji tvrde da ne vole kisela piva.

Avery Brewing Co. Marelica kisela

Oni koji traže više voća nego funka, cijenit će Avery's kajsiju kiselo. Voće naprijed, a da nije saharin, ovo je brojka koja oduševljava mnoštvo. Balansira sočnu slatkoću košticastog voća sa tiganjem odležanog u bačvama i ugodnim bretiranim notama. Najbolje od svega, dostupan je na nacionalnoj razini u supermarketima i prodavaonicama pića.

Cascade Brewing Company Noyaux

Nazvana po košticama marelice (noyaux na francuskom znači "kamen"), mješavina kiselo plave ale ale ove pivovare u Oregonu odležava s malinama i kajsijama u bačvama s bijelim vinom do 24 mjeseca. Rezultat je trpak, oštar i pravo ukusan, pa je ovo jedno od naših omiljenih piva 2017. Noyaux je svijetlo i pjenušavo, rubin-crvene boje i slabih nota badema i latica ruže.

Upland Brewing Source Reserve

Ovo bačvasto kiselo plavokoso pivo iz Bloomingtona, Indiana, doduše, nije jednostavno pivo. Upland izdaje ograničene količine dostupne po principu prvi stigao, prvi primio, ali kvote su vrijedne toga. Ovo je velika, funky afera koja donosi mnogo udara u skromnih 6 % ABV -a. Napravljen od mješavine jednogodišnje, dvogodišnje i trogodišnje plave ale, prikladno nazvan Sour Reserve ima suh i zemljast okus, sa zelenom jabukom i koštunjavim voćem na završetku.


Kako cijeniti kisela piva - recepti

Nekako sam zaboravila da je prošlo skoro godinu dana otkad sam uvjerila prijatelje Alexa, Petera i Nathana da provedu dan miješajući i flaširajući svoje pivo. Mislim da nije tako teško napraviti B+ kiselo pivo od jedne serije sladovine, fermentirane u jednom fermentoru, ali za bolje od toga potrebno je puno sreće čak i za najbolje pivare na svijetu. Jedini način da uvijek postanete sjajni je postati majstor miješanja više serija zajedno.

Umjesto da objavim detaljne napomene o kušanju za svaku od četiri mješavine, mislio sam da ću dati#bilješke o tome šta mislim o pivima, kako se oni porede i šta sam naučio. Bilješke o kušanju svakog od osnovnih piva povezane su iz formula

Izgled – Crvenkastosmeđa, tanka preplanula glava.
Aroma – Voštane, crvene bobice (Irma), pomalo pijane i blago ocat (jabuka Brandy Golden).
Taste – Uravnotežena kiselost (nema mnogo octene) s malo slatkoće. U finišu je blago pšeničan.
Mouthfeel – Srednjeg tijela za kiselo pivo. Srednje niska karbonizacija.
Pitljivost – Više mi se sviđa okus od arome, općenito čvrsta kiselina koja je na meni rasla dok se zagrijavala.

Izgled – Izgorelo-narandžasta, vrlo loše zadržavanje glave (i nijedno od ovih piva nije odlično).
Aroma – Slično Nathanovom s primjesama octa, ali ima više hrasta. Čistiji sa manje otvorene voćnosti.
Taste – Kiselost je velika i svijetla, samo blago octena. Ista ravnoteža kao i dobro flamansko crveno, minimalni funk.
Mouthfeel – Hrast dodaje više tanina nego što ga imaju druga piva.
Pitljivost – Pitkija verzija flamanske crvene boje, svježije i sušnije.

Izgled – Najbliži u grupi, sjajno zlatni.
Aroma – Najčišći od aroma, svježe sijeno, jabuka i blagi parfem.
Taste – Svijetla brza kiselost, blago žilav slad, suh, mislim da mu treba pojačanje od nečega.
Mouthfeel – Najhladniji u gomili. Slična je karbonizacija s ostatkom, ali bi imala više koristi.
Pitljivost – Ovo mi se sviđa znatno više od berlinskog lambica (pola stavljamo i na trešnje).

Izgled –Najtamnija mješavina, smeđa sa crvenim odsjajima.
Aroma – Veliki zemljani med od heljde, gotovo jednako jak kao u Dark Saison III, ali je pomalo prigušen.
Taste – Okus se odvaja od tamnog, sa okruglijom, tostičnijom aromom. Umjerena kiselost.
Mouthfeel – Najviše pivo od ovih piva i najniža razina karbonizacije.
Pitljivost – Ovo mi se sviđa više nego obična Saison III. Ima bolji balans i lakše se pije.


Dakle, čemu me sve to miješanje i kasnije kušanje naučilo?

Postoje određeni pragovi gdje se neki okusi vrlo brzo prelaze iz neotkrivenog u istaknuto. Moja mješavina, iako je sadržavala samo 7% više Dark Saison III od Nathanove, imala je mnogo jaču aromu od heljdinog meda. Slično, mogu biti potrebni relativno mali dodaci za ispravljanje uočenih problema, kao što je slučaj s Pitovim povećanjem berlinske lambice.

Pogotovo kada je kondicioniranje boca pokušavanje da se shvati kako će se pivo promijeniti jedan od najizazovnijih zadataka. U početku mi se jako svidjela Nathanova mješavina, ali kako je vrijeme prolazilo, Alex je to nadoknadio i možda prošao. Zahvaljujem na odbrani koju Lauren Salazar (guru za miješanje Nove Belgije) daje za odluku o pasterizaciji bombardera La Folie "Usne vjere".

Međutim, unatoč izazovu i misteriji miješanja umjetnosti, mislim da smo nas četvorica odradili jako dobar posao u svom prvom stvarnom pokušaju miješanja ovih piva. Nijedan rezultat nije savršen, ali mislim da su svi bolji od barem nekih njihovih sastavnih piva. Nadam se da ću pronaći izgovor da opet učinim nešto slično kad budem imao još jednu rundu kiselog piva spremnu za flaširanje.


Kako cijeniti kisela piva - recepti

Kombinujte vodu, sladno zrno, hmelj i kvasac i dobićete pivo. Dodajte bakterije i dobićete kiselo pivo.

Mike Roy, pivar u pivovaru Hyattsville Franklin 's, ne voli izraz kiselo. Previše je ograničen. Najradije ih naziva divljim pivima.

Kiselo u kiselim pivima kiselina je koju prenose bakterije, tipično laktobacili ili pediokoki. U različitoj mjeri, bakterije čine pivo kiselkastim, ali laktobacili nemaju nikakav okus. Zato pivari dodaju voće kiselim pivima, odležavaju pivo u vinskim bačvama ili ga inficiraju brettanomyces (brett), porodicom kvasca koja može prenijeti zemljane okuse, od dima i kože do mokrog psa. Brett će jesti i šećere uobičajenog pivskog kvasca win#39t, što će rezultirati suhim pivom.

Budući da piva napravljena od breta nisu nužno kisela, ali su povezana s njima, Mike kaže da je pojam divlje pivo bolji krovni izraz koji uključuje i kisela i brett piva.

Ovisno o tome koliko pivar dodaje bakterija i breta, možete popiti vrlo suho, izrazito trpko pivo (Hannsen 's Oudbeitje) ili slatko, suho pivo sa samo primjesom trpkosti. S druge strane, bakterije i kvasac su živi organizmi, pa nikada niste potpuno sigurni šta će oni učiniti pivu. Čak i kad pivari uspješno kontroliraju kvasac i bakterije, raspon okusa koje mikroorganizmi mogu proizvesti je zadivljujući.

Mike je obožavatelj Oudbeitjea, ali srećom za nas ostale on radi na slađim, pristupačnijim pivima u Franklin's#39. A ako ste uopće zainteresirani za istraživanje kiselog piva (er, divlje pivo), Franklin 's Funk Project bit će dobro mjesto za početak.

"Nije da ne volite kiselo pivo, samo niste našli ono što vam se sviđa."

Kiselo (ili divlje) pivo težak je stil za neupućene. Ako je vaše prvo kiselo pivo Duchesse De Bourgogne - veliko, slatko -kiselo flansko crveno pivo - vjerojatno nećete biti ljubitelj stila. Vjeruj mi. Međutim, zamijenite Vojvotkinju kafićem Monks ili Heliosom iz Victoryja i pitat ćete se o čemu se radi.

Čudno je što stil piva može imati toliko varijacija, ali upravo zato su kisela piva zanimljiva koliko i dosadna.

Donedavno sam bio uvjeren da ljubitelji kiselog piva (kiseli štreberi?) Uživaju u svojoj maloj niši pivskog svijeta. Za razliku od nas ostalih ljigavaca, oni imaju sofisticirana nepca koja mogu presjeći okuse octa i ambara kako bi razabrali kvalitete u stilu piva koje bi većini ljudi bilo odbojno.

Ispostavilo se da opet griješim. Ljudi koji vole kiselo pivo su evanđeoska grupa. Rado razgovaraju o svom pivovarskom pivu sa svima koji su voljni upustiti se u razgovor o infekcijama, ćebenskim pokrivačima i romantičnim kvalitetama belgijskih poljoprivrednika (ovo može objasniti ograničenu popularnost kiselih piva).

Sastao sam se s Mikeom i kolegama ljubiteljima kiselog piva Nathanom Zeenderom i Mikeom Tonsmeireom na još jednoj degustaciji piva. Za razliku od degustacije koju sam obavio u Granville Moore -u, cilj ove sesije bio je isprobati niz piva koja su bila pristupačnija neupućenima. Piva su uključivala Helios, Petoskey Pale Ale iz Leelanaua, Fantome Hiver, nekoliko kiselih piva na kojima Mike radi u pivnici, te nekoliko domaćih piva.

Neki su bili dobri, neki su bili odlični, a par mi jednostavno nije uspio (Petoskey Pale Ale je bilo previše trpko i suho, a domaće flamansko crveno pivo koje je Mike Roy donio previše je okusilo kao flamansko crveno pivo). Ali ako mi se ukaže prilika, probao bih svako pivo ponovo.

Donio sam Fantome na Nathanovu preporuku. Nathan je rijetka osoba koja je od početka voljela kiselo pivo. Nathan takođe ima bure kiselog piva u svom podrumu. Jasno je da je posvećen stilu.

Pivo je bilo Fantomeova zimska ponuda (& quothiver & quot je francusko za zimu), što je u redu osim činjenice da je to bila sezona, a ne tradicionalno kiselo pivo, poput guze. Sajzoni su obično slatka, osvježavajuća piva, koja se često poslužuju u toplijim mjesecima. Prema Nathanu, stil i tradicija ne znače mnogo pivaru Fantome Danyju Prignonu, koji je više umjetnik nego proizvođač piva. Prignon ne slijedi mnogo recepte i kuha ono što voli. Dakle, Hiver može biti sezona ili lambic, ali gotovo uvijek ima kiselu kvalitetu. Jednostavno nećete znati šta se nalazi u boci dok je ne otvorite.

Boca Hivera koju smo probali prelila je maglovitu slamnatu boju, bila je blago kisela s bogatim tijelom i pomalo trpka. Sve u svemu, bilo je pristojno.

Helios je bila druga priča. Ovo nije bilo moje prvo iskustvo s pivom i nije mi bilo posljednje. Iako pomalo trpko, pivo je bilo blago slatko, suho i vrlo hrskavo. Jednostavno, jedno od mojih omiljenih večeri. Helios je također sezona koja svoje suhe, trpke kvalitete dobiva od brett pivovara Victory koji se dodaju pivu (u redu, moja teorija o tome da kisela piva nisu kisela je klimava).

Zatim su tu bila Mikeova piva (taj Mike s desne strane). Svoje funk pivo pravi dodavanjem male količine laktobacila i bretta uzorcima redovne linije pivarskih pubova. Rezultat su bile sušnije, pomalo trpke verzije originala. Bili su ukusni.

Međutim, nemojte još žuriti s Franklinovim pivima. Prva Funk piva još su par mjeseci od spremnosti. U februaru će prva dva piva, Gotta Have That Funk (tamno, bakreno smeđe pivo) i Higher Ground (pikantno pivo u stilu tripel), biti dostupna u ograničenim količinama na točenu pića i u bocama u pivnici. Sometime in the spring or summer, Mike will release Miss Lucifer's Love, a funked fruit beer made with currants.

Because the Funk beers include brett, Mike keeps them in a corner of Franklin's basement. Tucked behind stainless steel tanks and sacks of malted grain are a trio of plastic containers and four small kegs. This is the home of Funk.

Judging from the sample he brought to the tasting, the Higher Ground is the farthest along. It has all the traditional fruity sweet qualities of a Belgian tripel, but it's just a bit drier, and the tart, sour flavors are subdued. By February, I expect it to taste more like Helios, with a more pronounced tart flavor and crisp finish.

In the mean time, here are a few other sour beers to try, as recommended by Nathan, Mike Tonsmeire and Belgian beer expert Bill Catron: Helios, Lindemans' fruit beers (kriek and framboise in particular), any of Jolly Pumpkin's Bam beers (Bam Bière, E.S. Bam, Weizen Bam Bière, and Bam Noire), Fantome, Orval, Founders' Cercie and Dogfish Head's Festina Peche. 

If I've learned anything in my sour beer trials, it's that there is no sour beer, but there are many, many sour beers. It may be the most varied of all beer styles, which makes it among the most interesting. When you order a pilsner, even if you've never had that particular pilsner before, you know what to expect. All pilsners tastes more or less the same. That consistency doesn't exist with sour beers. It's a wild beer style that demands exploration and I'm beginning to understand why sour beer enthusiasts enjoy them as much as they do.

I wanted to do a follow up photo with the Duchesse for this post. So I popped the cork, poured a glass and took the pictures. Afterward, I decided to give the old gal one more try. Now that I've tried all these sour beers, I was curious to see if the beer was as repellent as before. At least I knew what I was getting into this time.

You know, it wasn't that bad.

The first taste was still a slap in the mouth, but once I got used to the vinegar I began to taste caramel and dark cherries hidden underneath. It was malty and sweet like I'd expected the first time I bought it, yet it was more effervescent than a traditional ale. Over the course of the next three hours, I watched the Bucs lose to the Falcons and polished off the 750 ml bottle of Duchesse De Bourgogne.

I didn't love the beer, but I certainly didn't hate it. And considering where I started with the Duchesse, that's quite something.

I know it's a cliche way of wrapping up this series, but I do think I'm acquiring a taste for sour beer. Developing a taste for lonely Belgian farmers will take more time.


Related wikiHows


How to Appreciate Sour Beers - Recipes

After almost three years of blogging about sour beer (among other things fermentational) I think most of what I have learned about brewing them at home is buried somewhere in the roughly 250 posts on this site. That said there isn't anywhere on the blog where the bulk of my opinions and experiences have been coalesced for easy reference. I did put up a lengthy post about Brettanomyces a year or so ago, but that covered just one aspect of sour beer production.

What follows is essentially based solely on my experiences, so I won’t talk too much about things I do not have first hand experience with (like biology, pH levels, traditional practices etc…). Enjoy the data dump and please let me know if I failed to cover any topics that you think should be covered here.


Base beer (brewday): In brewing sour beers and tasting many those made by the great number of American craft and homebrewers now trying their hand at it I have realized that you really don’t need to do anything special on brew day. Pretty much any well made base beer can serve as the foundation of a sour beer. The only beers to avoid souring are those that are aggressively bitter/roasty/spiced because these flavors will be exaggerated by the low finishing gravity of a sour beer.

I have brewed and tasted good sour beers based on numerous classic style, including: English Brown/Mild, Porter, Wee Heavy, Imperial Stout, Wit, Belgian Pale, Saison, Biere de Garde, Belgian Blonde, Dubbel, Tripel, Quad (Belgian Strong Dark), Gruit, and Old Ale. Not to mention the classic sour styles, Berliner Weisse, Lambic/Gueuze, Flanders Red, and Oud Bruin.

Completely off-style brewing is welcome for sour beers as well, but in general you want to make a beer with a reasonably high final gravity (to feed the microbes) and low hop aroma (hops will fade and oxidize over the long secondary fermentation). Some of the more out-there beers I have soured include: Honey-Peach Wheat, Orange-Rosemary Dark Saison, a blend of Saison and Biere de Garde, Bourbon Barrel Wee Heavy, Butternut Squash Brown, and Cherry Quadrupel. Not every idea is going to work out perfectly, but there are many sour beers out there to be made that aren’t found in the style guidelines.

You can use the same basic techniques during the mash/sparge/boil that you would for any other style you don't need special procedures unless you are trying to replicate a classic/historic style (turbid mash for a lambic, no/short boil for a Berliner Weisse etc…). The only thing I would suggest in general is to try to mash a bit hotter than you would otherwise to ensure that there is plenty of residual extract left for the other microbes to chew on after the Saccharomyces is finished.

I have not found aged hops to be a necessity for any sour beers including inoculated-lambics. Since you are adding the microbes yourself you do not need to worry about protecting the beer from wild invaders as lambic brewers must when they are slowly cooling their wort in a coolship, exposed to the microbe-laden air. If you are looking to do a spontaneous/ambient fermentation then aging hops is something you should look into (several years before brewing. ).

I do not do much with the water for my sour beers. Just enough to control the mash pH if need be. I do not see a need to mess around with the flavor ions (chloride, sodium, sulfate) in a beer that is already so complex.


Types of Microbes (bugs): Just like a regular beer brewer's yeast (Saccharomyces) is responsible for most of the alcohol production. The following microbes are responsible for the bulk of the souring/funking after that:

Brettanomyces (Brett) – The king of wild yeasts in the brewing world. It helps to breakdown dextrins (chains of sugars too long for Saccharomyces to ferment) and can add a wide range of characteristic esters and phenols to sour beers. These can range from nice ones like pineapple, apple, and pear through ones that may or may not be appreciated like horse blanket and farmhouse/barnyard to the vile smoky, Band-Aid, and fecal batch ruiners. These flavors depend mostly on the strain of Brett, but are also influenced by the types of acids and alcohols available.

Pediococcus (Pedio) – Produces most of the lactic acid in most sour beers. It often takes several months to really get working. Certainly strains can cause your beer to become “sick,” that is to become very viscous for a period of time (this has only happened once to me, but it passed after a couple months leaving a nicely sour beer). It can make your beer taste buttery for a time as well, but the Brett will clean this up in time (never use Pedio without Brett). Pedio also plays a role is the production of some traditional sausages.

Lactobacillus (Lacto) – The only time lacto plays a big role is in Berliner Weisses, the rest of the time the IBUs are high enough to keep it at bay (>8 IBU ). It can sour a beer faster than Pedio , and is also the dominant player in yogurt production.

Acetobacter – Generally its role is kept to a minimum. It needs oxygen to convert the ethanol (alcohol) into acetic acid (vinegar). That should be some good motivation to keep your airlocks full and your barrels topped off. You can always add a bit of acetic character by adding some vinegar at bottling.

There are plenty of other minor microbial players (particularly in spontaneous fermentation), check out Wild Brews for a more comprehensive listing and descriptions of them all.

I like to use a combination of commercial cultures and bottle dregs (the fresher the better). In general it seems like the cultures sold by Wyeast and White Labs are less aggressive than those from bottle dregs, but they serve as a good base since you can't be sure what you are getting out of a bottle. Getting a wild range of microbes into your beer will give you a better chance at a balanced character and a relatively quick aging period. Here is a listing of beers with harvestable dregs that might be helpful.

Sanitation : These days I keep a second set of post-boil plastic (tubing, auto-siphon, bottling wand, bottling bucket, and thief) for my sour beers. There is no need to have a separate mash tun, boil kettle, wort chiller, or anything else that touches the wort when it is still hot. I do use the same pool of Better Bottles for fermentation and glass bottles for storage for all of my beers.

I clean all of my equipment with a long soak in hot tap water and OxiClean Free. Once it is completely free of visible debris I rinse it in hot water, then soak it in cold water and either Iodophor or Star-San (I alternate them to keep the microbes well behaved). I have had two infected batches over the five years I have been homebrewing , but these may or may not have been the result of sour beers (the first one probably was, but I suspect the second one was not).

There is no reason to segregate your fermenters into different areas during fermentation/aging. I have my clean and funky beers on different sides of the same room just to ensure I don’t disturb the sours while I am moving the clean beers around.




Inoculation: I have gotten the best results adding all of the microbes at the start of the fermentation together with the primary Saccharomyces strain. I don’t generally make a starter for the bugs unless I am using pure cultures (for something like a 100% Brett beer). This is because the different microbes have different required conditions for growth. Yeast strains (including Brett) need oxygen, Pedio on the other hand can’t deal with oxygen. pH can also be an issue since the acid produced for bacteria can damage yeast cells (remember this when considering waiting to pitch a primary yeast to give the bacteria a head start).

Pretty much any standard yeast will do for primary fermentation. I have made great sour beers with American/English/Scottish/Belgian Ale, German Lager, and Saison strains. Some character from the primary yeast may remain in the finished beer, but most of the esters will be destroyed by the various other microbes (primarily Brettanomyces ) over the long secondary fermentation. The biggest impact the primary yeast will have on the finished beer is the attenuation level (low attenuating strains will leave more sugars for the other microbes leading to beers with more sourness and funk).

I have not gotten enough sourness by doing a clean fermentation followed by microbes in secondary. This seems to work in barrels where the bugs are receiving some oxygen through the wood, but in a carboy the resulting beer generally lacks the sour assault that I crave. Adding microbes after primary fermentation is a fine idea if you just want some funk because Brett seems to be able to produce esters without a lot of gravity change.

I usually rack sour beers on the same sort of schedule I would a regular ale. I wait until primary fermentation is mostly complete and a good deal of the yeast/ trub has settled out (2-3 weeks). Then I rack to a Better Bottle (or barrel), add the oak (if any), and slap on a stopper and airlock. Not much more to it than that.

If after 6 months or so the beer still has not shown any signs of souring I will often add the dregs from a few more bottles or sour beers to try to kick things off. As a last resort I may also add some malt extract to feed the microbes.

I would save ambient fermentation for after you get a good number of sours going. I have not tried it, so for the time being I don’t have much to say about it except that it is riskier than pitching known cultures either from a lab or bottle dregs. Even the best lambic breweries blend most of their barrels to reduce variability, if you try an ambient fermentation try to get several going so you have some blending options.

You can and should repitch yeast cakes from sour beers. Each time you repitch you will get more funk and sourness because the bacteria will grow faster than the yeast. It does not have a huge batch to batch impact in my experience, but it is something you will notice if you do for multiple batches. I generally only repitch 1-2 times, but that is more because I only generally want to do some non-sours as well. I have a friend who has been repitching and saving the same mixed culture for years without any problem.



Wood/Oak: A classic component of sour beers is the wood (almost always oak) barrel. Ideally you would get a group of friends (or a big enough system) and brew enough to fill an entire used commercial barrel (50-60 gallons). Used wine and bourbon barrels are relatively cheap and easy to find (generally for around $100). While this may seem like a lot of beer and effort, in my experiences using full sized barrels can create sour beers with flavors that are simply not possible in any other way.

However I realize that this is not an option for everyone on every batch (including me). You should also consider:

Small barrel – I have not used these, but for better or worse they will let in proportionally more oxygen and lose more beer than a large barrel due to their higher surface area to volume ratio and thinner staves . The smaller the barrel the more this will be a concern.

Oak cubes/chips – Cubes/beans are your best bet because they take longer to give up their flavor due to their lower surface area. Around an ounce of cubes is a good place to start for a mild oak flavor. I boil them for about 10 minutes to removes some of the harsh fresh oak flavors that are usually stripped out by whatever is in the barrel before the beer. Sour beer can be pretty delicate and thin and it can be easily overwhelmed by harsh tannins or oak flavors. You can always add more after a few months if you want more oak character.

If you want to mimic wine/bourbon/port/brandy barrel aging you beer just soak the cubes in the alcohol before adding them to the beer (adding some of the alcohol of choice straight to the beer can also help boost this character). In general wine pairs best with sour beers, but a spirit can work well with bigger/bolder sours.

Wooden dowel, chair leg, peg - I played around with these for awhile, but never got results I couldn ’t replicate with cubes. In my experience this setup can cause problems due to pressure build-up and cracked carboy necks due to the wood swelling. You can get around some of these problems by putting the oak through a stopper, but so far I haven't tasted a beer to make me think it is worth the effort.

Aging Vessel: If you aren't going to go with a barrel, there are several options to consider when deciding what vessel you want to age your sour beer in. Since the beer will age for so much longer than a standard beer things that wouldn't matter otherwise like the amount of oxygen that can diffuse through the material start to matter.

Better Bottle - What I use because they don't have the risk of breaking that glass carboys do. I also like the wider opening for getting fruit or hops in/out. They may let a negligible amount of oxygen in, but opening the stopper once will let more in than months of aging.

Glass Carboy - Just make sure you don't break one full of year old sour beer. The big advantage of these is that no oxygen can get in and they are easy to sanitize.

Bucket - I have yet to try aging a sour beer in one, but my friends who have do not seem to be getting objectionably acetic results as some people suggest (due to their high oxygen permeability). It may depend on things like temperature and specific microbe varieties. I also don't like the fact that you have to open them to look at the beer.

Conical/Keg - I don't use either, but the advantage of stainless is that like glass it is easy to sanitize and impervious to oxygen. If I had the money for a conical I probably wouldn't tie it up for several years with beer. A keg on the other hand seems like a fine place to do your sour beer fermenting if that is something you are interested in if you don't mind the obstructed view.


Aging: The longer you can age a sour beer in the fermenter the better, as they will almost always improve for a couple years. A moderate temperature is best in my experience (anywhere from the low 60s up into the 70s). A higher temperature will encourage more rapid souring, while a lower temperature will lead to a more balanced (less aggressive) beer.

A pellicle is a sign that there is oxygen in the head-space more than anything else. I have had fantastically sour/funky beers that never grew more than a light skin, and terrible beers that grew huge pellicles because too much oxygen was getting in. In general it is not something I would worry about too much either way (unless you are trying to brew a clean beer).

Just like any other beer you are best off aging sour beers where they get as little light as possible (I generally just use the boxes they come in or a pillow case with a hole cut to let the airlock through). It is also nice if you can keep them somewhere out of the way so they are out of sight and out of mind, making it easier to wait for them to age.

Fruit: Pretty much any fruit can work in the right sour beer. That said berries (sour cherry, raspberry) and stone fruits (apricot, peach) are the classics. They have a good balance of acidity, sweetness, and flavor. For the most part I like getting fresh fruit from the farmer’s market, but whatever is the most cost effective and tasty for you will work. For small fruits/berries I simply freeze them (which breaks their cell walls) until I am ready to add them to the beer. I let them defrost in a fermenter before racking the beer onto them. For larger fruits I will generally slice them up, then either freeze them or give them a bit of a muddle with an auto-siphon before racking a beer onto them.

In addition to adding a distinct flavor, fruit adds sugar, and acids as well. Most of the sugars added by the fruit are eaten by the bugs and critters which in turn cause them to produce more acidity and boost the production of other flavorful byproducts. The acids add a different character to the sourness since they are either malic or citric, both of which are a bit sharper than the lactic acid produced by the microbes in beer (malolactic bacteria will convert malic to lactic acid, so that is something to consider if you do not like the acid character of a fruited sour beer). In addition to their main constituents fruit also adds anti-oxidants, that’s right the same compounds that help prevent damage to your DNA from free-radicals also prevents oxygen molecules from creating off-flavors in your beer as it ages. < The acid of the beer really helps to make the fruitiness pop in a way that most "clean" fruit beers do not. The actual amount of fruit you need will depend on the variety of fruit, quality/freshness, base beer, and amount of fruit flavor you are aiming for. In general .5 lbs per gallon is the low end (good for assertive fruits like raspberry), and 2.5 lbs/gal is the high end for more subtle fruits, or if you have a bigger/darker base beer.

You will not get a sweet-fruity sour beer unless you kill the yeast and bacteria present using heat/chemicals/filtration before adding the fruit (this is what Lindemans does to make their lambics). If this seems too difficult you can add fruit juice to a plain sour beer in the glass (this is a good way to soften the beer for people who do not like something so dry and sour).

I generally like splitting a batch leaving half plain and adding fruit to the rest. This way I get two beers for the effort of one. It also makes for some interesting comparisons. Sometimes I like the fruited half more, other times the plain portion does it for me. I usually wait for at least six months before adding fruit, this gives me a chance to taste the beer and see which fruit I think would work well with it and it give the bugs a chance to get established so they are the ones fermenting the fruit sugars and not the primary yeast.



Bottling: Before bottling I wait until airlock activity has ceased, the gravity has not changed in at least a month, and the flavor is where I want it. I have never had an issue bottling while my beers still have a pellicle, but it can be an indication that something is going on. I would also be cautious bottling any sour beer with a gravity over 1.010 (unless it has a high ABV, or had other extenuating circumstances).

I generally reyeast with wine or neutral ale yeast at bottling. 2 grams of dry yeast rehydrated in 90-100 degree water is my standard rate for 5 gallons, but a little extra won't hurt anything. This ensures timely carbonation and not much change in flavor immediately after bottling. I generally use cane/beet/table/white sugar, it is cheap, effective, and doesn’t impart a flavor of its own. Candi and corn sugars are also fine choices, but tend to be a bit more expensive. I try to avoid using any variable agricultural products for priming like honey, maple syrup, or malt extract since it adds some guesswork (particularly when you are talking about a multiple microbe culture).

Some sour beers, particularly those aged in wood barrels or with the oak dowel/peg can be completely flat at bottling time. This is different than the usually assumed .5-.8 volumes of CO2 most priming calculators assume the beer is holding onto. As a result if your beer tastes wine flat you should consider adding some extra priming sugar (or be willing to accept a lower carbonation level than the your calculations might predict).

The carbonation level is up to you. Higher carbonation tends to increase the sense of acidity (dissolved carbon dioxide is carbonic acid) and give you the impression of body in very thin beers. In general I aim for moderate-low carbonation, but that is the way I like most of my beers. In the end it is just about what you think would taste good for your beer.

In my pale sour beers (especially those with wheat) I often get an odd cereal/cheerio finish for a few months after bottling that wasn’t there in the bottling bucket. It fades with time, but it is annoying while it lasts. In general if a sour beer doesn’t taste good give it more time (recently the brewer at Bullfrog Brewery told me how terrible his Gold Medal winning Beekeeper Honey Sour Saison was for several years, to the point he considered it lost, before it turned the corner).

Once the beer is bottled it will age like any other. Lower temps will slow aging, while higher temps will produce faster changes in the flavor. It is worth hanging onto bottles for many years. Most of my sours seem to be getting better and better as time goes on, some are now at nearly three years in the bottle.


General Tips: Be patient. Try to avoid taking samples too often, it introduces oxygen and steals good beer from your future self.

Get a new sour beer going every few months to build up a pipeline if you can. It is easy to look forward a few months to the next beer that will be ready, but it will drive you insane thinking about the fact that the beer you just brewed won't be ready to drink for at least a year. If you have a big enough system it just steal 5 gallons (or even less if you have some smaller fermenters) of wort now and then to sour. Having plenty of beers souring also opens up the world of blending (which pretty much every good production sour brewery does) when you have multiple batches ready around the same time.

Don’t skimp on ingredients. Spending a bit more now is worth it in the end, especially when you are investing such a huge amount of time/effort/thought into a beer. This is especially true of things like fruit, spices, and sugars, go to places that specialize in the ingredient, Ethnic Markets, Spice Shops, Farmer's Markets etc.

Make friends with other homebrewers interested in sours, particularly those who live near you. Try their beers and have them try yours, some of the best sours I have had have been fermented in the basements and closets of other homebrewers.

Try as many commercial sour beers (for inspiration and microbes) as you can and ask questions of any commercial brewer who makes sours you enjoy. Most of them are very passionate and happy to help an equally passionate homebrewer. Asking about technique rather than recipes will generally get you more useful information.

Take as many notes on your beers as you can. These will help you to avoid mistakes or recreate successes in the future. With sour beers your technique evolves slowly since the feedback loop takes years instead of weeks like clean beers. My sours have steadily gotten better, but I still have beers aging that I made mistakes (or miscalculations) on that I have fixed in more recent batches.

If you want a hoppy sour beer, go with dry hops right before bottling (or in the bottle or keg). This will give you the mature acid/ester profile with the fresh hop kick.

For much much much more on how to brew sour beers, read my book: American Sour Beers!

Recepti:
Beatification Batch 001 Clone - Wine Barrel Sour Pale based on Russian River's beer
Big Funky - High Gravity Sour
Bourbon Barrel Wee Heavy - Unintentionally Sour, but still tasty
Brett Pale Ale - 100% Brett A American Pale Ale
Deviant Cable Car - 10 gallons of pale oaty sour beer with Al B's Bugfarm
Cable Car Clone - Soured blend of Saison, Bier de Garde, and Lager
Bourbon Cherry Brett Dark Belgian - Inspired by Cuvee de Tomme
Flanders Pale Ale - Flanders Red without the Red, half aged on Pluots
Flanders Red Again - My second attempt at the style, starter for the wine barrel
Funky Dark Saison - With rosemary, orange peel, and caramelized raisins
Funky Dark Saison #2 - With black cardamom, and caramelized dates
Funky Flower - Honey, chamomile, wheat based sour
Funky Rye Mild - English mild with rye that took an unexpected turn
Inspired by Sebastian - 100% Brett C table saison
Inspired by Sebastian - 100% Brett A table saison
Lambic The First - My first (terrible) attempt at a Lambic
Lambic Mrk 2 - Me second, too strong, attempt at a Lambic
Lambic 3.0 - My first attempt with the traditional turbid mash
Mo' Betta Bretta Clone - 100% Brett C beer based on the Pizza Port beer
Mo' Betta Bretta Clone #2 - 100% Brett A beer based on the Pizza Port beer
No-boil Berliner Weisse - My first attempt at the style
No-boil Berliner Weisse 2 - Half with Cabernet juice
No-boil Berliner Weisse 3 - Half left at a Lambic OG, the rest watered down to the usual 1.033
Perpetuum Sour - A pale sour, solera aged in a red wine barrel
RodenTons - My first attempt at a Flanders Red, half aged on blackberries
Sour Bourbon Barrel Porter - A strong porter aged in a second use Bourbon Barrel
Sour Squash - Lightly spiced, sour, butternut squash, brown ale
Temptation Clone- Chardonnay spiked pale sour based on the beer from Russian River
Wine Barrel Flanders Red - My first truly barrel aged beer

Please post any additional suggestions/tips that you have discovered for brewing sour beers at home.


Pogledajte video: Kako se pravi pivo?