Bigger is better, right? Not always, according to Terry Foster. Learn the tips and techniques for brewing super session beers. Plus: two session beer recipes.
Issue: January-February 2011
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Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.
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A skill that separates great brewers from good ones is the ability to learn from mistakes and adapt their processes to minimize repeating those mistakes in the future.
