Many beers, especially big beers such as imperial stouts, mellow with extended aging in the secondary fermenter. It is usually best to place the secondary in a cool place for extended
In 2012 Chad Yakobson of Crooked Stave Artisan Beer Project in Denver, Colorado included me in an email chain of 20 Brettanomyces-and-bacteria-focused brewers. Chad’s hope was to get the group to agree
Why does Brettanomyces get all of the attention when it isn’t even responsible for making sour beers sour? Lactobacillus can do in a week what takes Pediococcus a year! Lactobacillus needs a
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.