Beer Style: Wild/Sour
Catharina Sour with Cupuaçu and Pitaya
Digital and Plus Members OnlyCatharina 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 OnlyAraçá 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
FREEThe 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 OnlyThis Berliner weisse combines acidity, bread dough wheaty notes, lemony-hay funk, and high carbonation.
Sour Beer Techniques Workshop
Plus Members OnlyLearn 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
Prairie Artisan Ales’ Slush clone
Digital and Plus Members OnlyA 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
FREEHomebrew 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
FREECervecería 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 OnlyKettle 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
Pickle Beer
Digital and Plus Members OnlyIf 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 OnlyUnderstand 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
One Drop Brewing Co’s Double Mango Passionfruit Sorbet
Digital and Plus Members OnlyOne 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.