Beer Style: Wild/Sour

74 result(s).

Funky Blondy Mixed Fermentation Sour

FREE

Brewed by students from the University of Limpopo, this blonde sour beer was awarded bronze in the Intervarsitybrew competition’s sour beer category. The recipe uses a blonde ale base to express light to moderate malty aroma, possibly with a light bread or caramel note, and it also expresses low to moderate fruitiness, with medium hop aroma. Such low characters will not interfere with the sourness, acidity and funky character contributed by fermenting yeast and bacteria.


Russian River Brewing Co.’s Consecration clone

FREE

Consecration is a dark ale that is initially fermented with Belgian Abbey Ale yeast. After the beer is done fermenting and all the primary yeast is removed, the beer goes into barrels (this homebrew version calls for oak chips, for ease) with dried currants and Brettanomyces yeast initially. After 2–3 months, the bacteria is added. All of this is left to age in used Cabernet Sauvignon wine barrels until it is ready to rack off the fruit and be packaged. – Vinnie Cilurzo


Quick Sour Beer Techniques

FREE

Sour beer is rising in popularity, but not everyone has the patience or confidence to allow wild airborne yeasts and bugs do the job changing your clean wort to a sour beer.


pH vs. TA in Sour Beers

FREE

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 Brewing Co.’s Freedom of Speach clone

FREE

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

FREE

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.


Catharina Sour with Cupuaçu and Pitaya

FREE

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)


Cervejaria UNIKA’s Wild Guava clone 

FREE

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


Traditional German Sours

FREE

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.


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

FREE

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


Sour Beer Techniques Workshop

FREE

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


74 result(s) found.
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