Beer Style: Wild/Sour

47 result(s).

Pickle Beer

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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

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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

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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.


MASH Barrel Red Sour

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MASH Barrel Red Sour (5 gallons/19 L, all-grain)OG = 1.075  FG = 1.012IBU = 14  SRM = 15  ABV = 8.3% After the first MASH barrel had already soured we continued to use it to age sour beer styles. This was the sixth recipe that club members brewed for the sour barrel. Ingredients6.5 lbs. (2.9


Alem Bier’s Muscat Brett Saison clone

FREE

Alem Bier’s Muscat Brett Saison clone (5 gallons/19 L, all-grain)OG = 1.056   FG = 1.007IBU = 13   SRM = 3   ABV = 6.8% This saison with Brettanomyces from Alem Bier


Cervejaria UNIKA’s Catharina Sour with Strawberry & Coffee clone

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Cervejaria UNIKA’s Catharina Sour with Strawberry & Coffee clone (5 gallons/19 L, all-grain)OG = 1.049   FG = 1.008IBU = 9  SRM = 3   ABV = 5.5% A unique take on Catharina sour with the addition of strawberries and coffee from UNIKA, in Rancho Queimado, Brazil. Ingredients6 lbs. (2.7 kg) Pilsner malt4 lbs. (1.8


Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone

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Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone (5 gallons/19 L, all-grain)OG = 1.048  FG = 1.010IBU = 42  SRM = 3  ABV = 4.9% According to Shaun Hill, Owner of Hill Farmstead Brewery, “This is an unreleased beer (at press time) that we internally refer to as Old World, Wild Mary. The base


Sapwood Cellars’ Nu Zulund clone

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Sapwood Cellars’ Nu Zulund clone (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.007IBU = 0  SRM = 3.5  ABV = 6.3% Sapwood Cellars’ one and only kettle sour was a sour IPA showing off Wai-iti and Waimea hops from New Zealand. The result was fruitier than some of our fruited sours, with big lime and


Gold Hammer Gose

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Gold Hammer Gose (5 gallons/19 L, all-grain)OG =  1.040  FG = 1.006 IBU = 8  SRM = 3  ABV = 4.3% This is a straightforward recipe for a classic, refreshing Gose. Ingredients5.25 lbs. (2.4 kg) pale barley malt 2.8 lbs. (1.3 kg) red wheat malt~2 oz. (57 g) rice hulls 1.9 AAU Chinook hops (45 min.) (0.15 oz./4 g


Anderson Valley Brewing Co.’s Blood Orange Gose clone

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(5 gallons/19 L, all-grain)OG =  1.038  FG = 1.005IBU =  12  SRM = 3  ABV = 4.4% Anderson Valley has become well-known for their variety of fruited Goses. This example uses blood orange juice that imparts tangy citrus notes that complement the Champagne-like flavors. Ingredients5.5 lbs. (2.5 kg) 2-row pale malt2.4 lbs. (1.1 kg) malted


The Lost Abbey Brewing Company’s Ten Commandments clone

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(5 gallons/19 L, all-grain) OG = 1.089  FG = 1.006 IBU = 34  SRM = 33  ABV = 11% Ingredients10 lbs. (4.54 kg) 2-row pale malt 1.5 lbs. (0.68 kg) crystal wheat malt (55 °L) 0.75 lb. (0.34 kg) Special B malt0.75 lb. (0.34 kg) melanoidin malt0.75 lb. (0.34 kg) flaked barley0.4 lb. (0.18 kg)


Alsatian Funky Saison

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This beer is all about showcasing an alternative universe where Germany developed the saison and wild culture of Belgium. Rather than trying to get my hands on Alsatian Gewürztraminer grapes, I blended in a bottle of wine post fermentation. The fruity notes from the wine meld beautifully with the new German hops and lemony-funky-minerally Brettanomyces. The extended warm conditioning also provides an opportunity for the Brettanomyces to free aromatics from glycosides in the hops and wine, and to work under pressure to create flavors quickly so that the fresh hop nose is still evident.


47 result(s) found.