American sour beers : innovative techniques for mixed by Michael Tonsmeire

By Michael Tonsmeire

One of the main interesting and dynamic segments of today’s craft brewing scene , American-brewed bitter beers are designed deliberately to be tart and will be inoculated with souring micro organism, fermented with wild yeast or fruit, elderly in barrels or mixed with more youthful beer. Craft brewers and homebrewers have tailored conventional ecu ideas to create a few of the world’s so much targeted and experimental types. This e-book info the good selection of tactics and constituents in American bitter beer construction, with actionable recommendation for every level of the method. idea, schooling and sensible purposes for brewers of all degrees are supplied by means of many of the country’s most sensible identified bitter beer brewers.

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If you are not at that point yet, read John Palmer’s How to Brew (Brewers Publications, 2006) or Wolfgang Kunze’s Technology Brewing and Malting (VLB Berlin, 2010) and refine your wort production and fermentation skills on beers that have faster turnaround times. Brewing sour beer depends on experience, feel, and instinct. This book lays out options, differing opinions, and general concepts that you will need to come to your own decisions about. After reading it you should be able to brew a solid sour beer on your first try.

The spirit of spontaneously fermented beer is now alive and well right here in Sonoma County, California. This book is a snapshot in time of the current landscape of New World sour beers. Like any good sour beer, the techniques and wisdom of brewers will definitely change over time. I sat on a barrel beer panel at the 2004 Craft Brewers Conference in San Diego, California. At the time, I was advocating for production procedures that are very different from what we now do at Russian River. There was nothing wrong with what I once did, but my thought processes and procedures have evolved over time.

As a result, I only included recipes that were inspired by innovative commercial beers, all of which I have actually brewed. If you enjoy the character of a particular brewery’s beer it is much more valuable to look at their process and where they source their microbes, rather than mimicking their grain or hop bill. Still, it may be helpful to look at some of the beers I have brewed for inspiration and to get a complete picture of how all of the pieces fit together. Each recipe includes some suggested variations, but in most cases it is best to let your palate guide your choices.

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