Tag - Sour beer

Microbiology and Fine-Tuning Sour Beer

Oct 12, 2021 - Sour beers are characterized by the presence of a significant concentration of naturally occurring organic acids, a low pH (< 4.0), and refreshing flavor. Not by coincidence, these beers trend towards traditional styles reminiscent of the pre-microbiology era of brewing. Such styles include spontaneously fermented Lambic and Flanders ales, as well as kettle-soured styles such as the Berliner Weisse and Gose and are… Read more

...

Read more

A Fireside Chat about Sourvisiae®

May 6, 2021 -  Save the date: Friday 14th of May   8 AM Los Angeles (PST) / 10 AM New York City (EST)   Join Chaz Rice, senior scientist from Mascoma, and Molly Browning, Lallemand’s East Coast Technical Sales Rep, as we talk about… Read more

...

Read more

Souring with Bacteria: The Choice is Yours

Apr 14, 2021 - Brewers have several options when it comes to using bacteria to make sour beer. While Kettle Souring is the preferred method, brewers can also use their fermenter to perform a sequential inoculation with bacteria and yeast to achieve a sour… Read more

...

Read more

5 Tips for Fermenting with Philly Sour – Webinar

Feb 16, 2021 - [Re]watch Dr. Matthew Farber from the University of the Sciences in Philly and Molly Browning from Lallemand Brewing as they discuss 5 things we have learned from brewers using the Philly Sour. Topics include proper fermentation temp, how additions such… Read more

...

Read more