Article
Traditional German Sours
Go into a brewery or craft beer bar with a decent tap list and there’s a pretty good chance you’ll find a fruited Berliner weisse or Gose. The styles have been revived over the past decade or so, however they are almost always brewed using the quick kettle-souring technique. To make a more complex version you need to revert to traditional techniques including mixed-fermentation, extended aging, no-boil, and bottle conditioning. Michael Tonsmeire shares how to bring these techniques to your homebrewed versions.
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Written by Michael Tonsmeire
Issue: March-April 2023
