Beer Style: Wild/Sour

40 result(s).

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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40 result(s) found.