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Embrace the Sour Side
In this episode of The Beer Craft, Beer, and Brewing Podcast, hosts Ben and Andrew dive into sour beers. They explore the unique microbes—Lactobacillus, Pediococcus, and Brettanomyces, —that give sour beers their distinctive flavors. The duo also discusses classic sour beer styles like Berliner Weisse, Gose, Flanders Red Ale, Oud Bruin, and Lambic, highlighting their origins and flavor profiles. For homebrewers, Ben and Andrew offer actionable tips on selecting microbes, maintaining sanitation, managing fermentation, monitoring pH levels, and experimenting with blending techniques. Tune in to gain valuable insights and practical advice to craft your own unique sour ales.
Music attribution
"Twisted" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
"RetroFuture Dirty" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
View all episodes
By Benjamin HolmIn this episode of The Beer Craft, Beer, and Brewing Podcast, hosts Ben and Andrew dive into sour beers. They explore the unique microbes—Lactobacillus, Pediococcus, and Brettanomyces, —that give sour beers their distinctive flavors. The duo also discusses classic sour beer styles like Berliner Weisse, Gose, Flanders Red Ale, Oud Bruin, and Lambic, highlighting their origins and flavor profiles. For homebrewers, Ben and Andrew offer actionable tips on selecting microbes, maintaining sanitation, managing fermentation, monitoring pH levels, and experimenting with blending techniques. Tune in to gain valuable insights and practical advice to craft your own unique sour ales.
Music attribution
"Twisted" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
"RetroFuture Dirty" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/