pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the
Revolution’s Freedom Series of fruited sour beers brings together the tartness of a lower-ABV kettle sour beer with a wide range of fruit flavors — in this case peach.
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)
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
The coriander in this Gose provides a beautiful lemon-lime citrusy flavor that only adds to the refreshing qualities of this session beer.
This Berliner weisse combines acidity, bread dough wheaty notes, lemony-hay funk, and high carbonation.
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
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 (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 (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
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