Beer Style: Wild/Sour

36 result(s).

Blending Sour Beers with the Solera Method

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Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.

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Making Your Own Flavored Syrups for Berliner Weisse

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Berliner weisse is a style of beer that is frequently sweetened in the glass with a dash of flavored syrup, which is known as “with a shot,” or “mit Schuss” in German.

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New World Berliner Weisse

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Achtung! The Germans are coming, the Germans are coming! As Daniel Fromson wrote in the Washington Post on August 27, 2013, “For decades, American brewers have infused foreign beer traditions with boldness

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Running Wild Fermentations at Home

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“I remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment in the United States, but, keep in mind that it probably won’t be the same way

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German Gose

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Hoppy Sour Beers

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We explore three techniques for adding hops to some of your favorite sour styles. Plus: 3 hoppy sour beer recipes.


Overnight Acidification

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When you want to brew a sour beer but don’t want to wait months to drink it, try kettle souring.


Brasserie D’Orval’s Orval Trappist Ale clone

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Orval pours orange-brown with a big, rocky head. The very spritzy levels of carbonation and lightly sour with a distinctive Brett character make the beer feel prickly on the tongue. Orval beer is distinctly dry and has little hop bitterness or flavor, although it is the only Trappist ale to be dry hopped. You’ll really taste the pale malt base, so don’t use US, German or English malts for this.

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Nicht-boil Berliner

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A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.

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Russian River Brewing Co. Temptation clone

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A Belgian-styled blonde ale aged on oak with Brett added. "When we fill the used Chardonnay barrels, we only add Brettanomyces in with the beer as we are filling the barrels. The acidity comes from the bacteria that are floating around our barrel room.  To achieve the acidity as a homebrewer, you’ll need to add some Lacto and Pedio."
— Vinnie Cilurzo

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Berliner Weisse (Napoleon’s Champagne)

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The biggest challenge to making a Berliner weisse is making a light, clean base beer, then rapidly souring it with bacteria. You need to sour the beer fairly rapidly since it’s a low gravity beer and doesn’t have a lot of alcohol to act as a preservative.

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Brewing with Brettanomyces (plus some Brett Clones)

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Learn how to put the "British brewing industry fungus" to work in your home brewery. You don’t need to be a lambic brewer to show an interest in this barrel-loving wild yeast. Plus: two wild Brett clone recipes

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36 result(s) found.