By Michael Tonsmeire
Probably the most 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 concepts to create a few of the world’s so much targeted and experimental types. This ebook information the big variety of approaches and elements in American bitter beer creation, with actionable suggestion for every degree of the method. idea, schooling and useful purposes for brewers of all degrees are supplied via a number of the country’s most sensible recognized bitter beer brewers.
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Additional info for American Sour Beer: Innovative Techniques for Mixed Fermentations
I am thankful to the brewers who inspired me with their beers and answered patiently almost every question I asked: Will Meyers, Scott Vaccaro, Ryan Michaels, Gerard Olson, Terry Hawbaker, Ron Gansberg, Tomme Arthur, Ron Jeffries, Jeff O’Neil, Pat McIlhenney, Scott Smith, Eric Salazar, Lauren Salazar, Peter Bouckaert, Tyler King, Patrick Rue, Todd Haug, Jason Perkins, Shaun Hill, Brian Strumke, Gabe Fletcher, Bob Sylvester, Alex Ganum, Chad Yakobson, Jason Davis, Jeff Stuffings, Caleb Staton, Tim Adams, Kristen England, Remi Bonnart, Sebastian Padilla, Levi Funk, Seth Hammond, and Dave and Becky Pyle.
Start new batches of sour beer on a regular basis to build a production pipeline. It is easy to look forward a few months to the next beer that will be ready, but it will drive you crazy thinking that the beer you are brewing today will not be ready to drink for a year or more. Souring multiple beers simultaneously also opens up the world of blending, an integral part of the process at virtually every commercial brewery (see Chapter 11). Do not rush packaging. Do not attempt to speed things along by trying to force a sour beer to meet your schedule.
Oz. “bombers” are more approachable. Russian River Supplication (Santa Rosa, California). This brown ale starts with a firm, rounded sourness, followed by distinct dried cherry taste, and finally red wine from the Pinot noir barrels the beer is aged in. All of Russian River’s sour beers manage to be both complex and balanced. The beers described above (and many like them) are the focus of this book. Methods used by American brewers are more applicable to both homebrewers and commercial breweries planning to embark on brewing their own sour beers.
American Sour Beer: Innovative Techniques for Mixed Fermentations by Michael Tonsmeire