Beer Style: Wild/Sour

56 result(s).

Catharina Sour with Cupuaçu and Pitaya

Digital and Plus Members Only

Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum) is a Brazilian fruit with a flavor like banana, pear, pineapple, and chocolate that you may be able to source online. There is


Cervejaria UNIKA’s Wild Guava clone 

Digital and Plus Members Only

Araçá is a Brazilian fruit with a flavor like guava and apple; guava is an acceptable substitute. Maracujá is passion fruit. The recipe uses the pulp of the fruit, with seeds, skins, and stems removed


Sapwood Cellars’ Salzig clone

FREE

The coriander in this Gose provides a beautiful lemon-lime citrusy flavor that only adds to the refreshing qualities of this session beer.


Sapwood Cellars’ Little By Slowly clone

Digital and Plus Members Only

This Berliner weisse combines acidity, bread dough wheaty notes, lemony-hay funk, and high carbonation.


Sour Beer Techniques Workshop

Plus Members Only

Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers.  Michael will demonstrate the unique skills needed to create your own sour beers including wort production, growing alternative microbes, blending, aging on fruit, and sanitation. The

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Prairie Artisan Ales’ Slush clone

Digital and Plus Members Only

A bright red, kettle-soured ale made with strawberry and raspberry fruit puree complemented with dried sweet orange peel and dried lemon peel.


Homebrew Chicha Beer

FREE

Homebrew Chicha Beer (5 gallons/19 L, all-grain)OG = 1.048   FG = 1.010IBU = 0   SRM = 2   ABV = 5.1% This is a more traditional, rustic version using homemade and


Cervecería Quiteña’s Fandango clone

FREE

Cervecería Quiteña’s Fandango clone (5 gallons/19 L, all-grain)OG = 1.040   FG = 1.002IBU = 0   SRM = 2   ABV = 5% My deepest thanks go to Andrés Erazo of Cervecería


Making Kettle Sours at Home

Plus Members Only

Kettle souring has grown in popularity recently because it speeds up the timeline for making sour beers. But there are several different ways to kettle sour with different sour cultures and even yeasts that create a faster sour beer. Brew Your Own’s Technical Editor Ashton Lewis walks you through the different options you have at

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Pickle Beer

Digital and Plus Members Only

If you are on the hunt for a beer that is nice and refreshing on a hot day, here is a recipe for you!


Small-Scale Sour Beer Brewing

Nano+ Members Only

Understand how to produce sour and funky beers for your small brewery from a fellow craft brewer and author of the book American Sour Beers, Michael Tonsmeire. You’ll cover wort production, growing alternative microbes, blending, aging on fruit, and of course, sanitation. The goal is that you’ll leave with better knowledge to produce your own

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One Drop Brewing Co’s Double Mango Passionfruit Sorbet

Digital and Plus Members Only

One Drop Brewing Co’s Double Mango Passionfruit Sorbet (7 gallons/26.5 L, all-grain)OG = 1.074  (pre-souring)  FG = 1.025IBU = 5  ABV = 7%  A full-bodied and thick imperial smoothie style sour showcasing two of the best tropical fruits grown in Australia — mango and passion fruit. Ingredients3.3 lbs. (1.5 kg) American pale ale malt3.3 lbs.


56 result(s) found.