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American Sour Beers: Innovative Techniques for Mixed Fermentations

By Michael Tonsmeire

This book details the wide array of processes and ingredients in American sour beer production with actionable advice each step of the way.

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One of the most exciting and dynamic segments of today’s brewing scene is American-brewed sour beers, with craft brewers and homebrewers alike adapting traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.

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By Michael Tonsmeire

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American Sour Beers: Innovative Techniques for Mixed Fermentation

AcknowledgmentsForewordIntroduction

About This Book

1. Sour Beers: A Primer

A Brief History of Sour BeersClassic Commercial Examples of Sour and Funky Beers

BelgiumGermany Great Britain United States

2. Getting Started

General Suggestions for Brewing Sour Beers Measuring Acidity Sanitation and Safety

Sanitation Safety

Brewing Your First Sour Beer

3. Wort Production

Recipe OverviewDesigning a Grain Bill

Base Malts Specialty Malts Grains Other than BarleySugars

Classic-Style Grain Bills

Berliner Weisse Lambic and Gueuze Flemish Red Flemish Oud Bruin

Water Mashing

Starch Gelatinization Turbid Mash

Hops

Aged Hops Hoppy Sour Beers

4. Know Your Microbes

SaccharomycesWine Yeast StrainsBrettanomyceLactobacillus Pediococcus AcetobacterOxidative Yeast and Enteric Bacteria Sherry Flor Malolactic Bacteria (Oenococcus oeni)Microbe Sources

Wyeast LaboratoriesWhite Labs East Coast YeastBrewing Science Institute Other Strains Harvesting Bottle Dregs Other Sources of Microbes

Maintaining Cultures

5. Commercial Methods Of Souring

Classic European Methods

Berliner Weisse Belgian Lambic, Gueuze, and Kriek Flemish Red Flemish Oud Bruin

American Breweries’ Methods

New Belgium Brewing CompanyJolly Pumpkin Artisan Ales Russian River Brewing Company The Lost Abbey and Pizza Port Cambridge Brewing Company Captain Lawrence Brewing Company The Bruery Cascade Brewing Ithaca Beer Company Allagash Brewing Company

Sour Worting

6. Homebrew Methods Of Souring

Mad Fermentationist (My Method) Other Homebrewers

Dave and Becky Pyle Remi Bonnart

7. Spontaneous Fermentation

The Basics American Wild Ales

Jolly Pumpkin Lambicus Dexterius Cambridge Imperial LambicRussian River Beatification Allagash Coolship Series

Spontaneous Homebrew in America’s Capital

Dcambic (DC Lambic)

Other Sources of Wild Microbes Conclusion

8. 100% Brettanomyces Fermentations

Strain Selection Propagation and Pitching Fermentation Commercial Examples

100% Brettanomyces IPAs

Conclusion

9. Fermentors And Wood Aging

Oak Barrels

Foeders Preparing Barrels for First-Use Transferring to Barrels Cleaning Between Uses Storage Fermentation and Sampling Emptying Barrels

Other Fermentors

Stainless SteelGlass and Plastic Carboys Plastic Bucket Amphora

Closures and Airlocks Aging on Wood

Oak Options

Woods Other than Oak

10. Adding Fruits And Vegetables

Fruits

Dried Fruits

Vegetables Choosing the Right Beer Adjusting for Processing and Quality Adding Fruit to Beer Correcting Flavor Intensity Impact of Fruit on Alcohol Content Final Thoughts

11. Aging and Blending

The Long, Slow Fermentation

Topping-OffMonitoring

Blending

Solera Method

Creativity after Brew Day

12. Packaging

Carbonation

Bottle Conditioning

Re-yeasting

Finishing with Brettanomyces Bottle Conditioning with Young Beer

Bottles Microbial Stabilization

Chemical Pasteurization Filtration

Kegging and Force Carbonation

Other Options

Waiting for CarbonationBottle Aging Drinking

Critical Evaluation Blending and Sweetening in the Glass

13. Troubleshooting Guide

14. Recipes

Classic Inspiration 100% Brettanomyces Beers American Original Sours

Appendix A: Fruit And Beer SuggestionsAppendix B: Impact Of Fruit On Alcohol ContentBibliographyIndex

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Acknowledgments
Foreword
Introduction

A Brief History of Sour Beers
Classic Commercial Examples of Sour and Funky Beers

Belgium
Germany
Great Britain
United States

General Suggestions for Brewing Sour Beers
Measuring Acidity
Sanitation and Safety

Sanitation
Safety

Recipe Overview
Designing a Grain Bill

Base Malts
Specialty Malts
Grains Other than Barley
Sugars

Berliner Weisse
Lambic and Gueuze
Flemish Red
Flemish Oud Bruin

Water
Mashing

Starch Gelatinization
Turbid Mash

Aged Hops
Hoppy Sour Beers

Saccharomyces
Wine Yeast Strains
Brettanomyce
Lactobacillus
Pediococcus
Acetobacter
Oxidative Yeast and Enteric Bacteria
Sherry Flor
Malolactic Bacteria (Oenococcus oeni)
Microbe Sources

Wyeast Laboratories
White Labs
East Coast Yeast
Brewing Science Institute
Other Strains
Harvesting Bottle Dregs
Other Sources of Microbes

Berliner Weisse
Belgian Lambic, Gueuze, and Kriek
Flemish Red
Flemish Oud Bruin

New Belgium Brewing Company
Jolly Pumpkin Artisan Ales
Russian River Brewing Company
The Lost Abbey and Pizza Port
Cambridge Brewing Company
Captain Lawrence Brewing Company
The Bruery
Cascade Brewing
Ithaca Beer Company
Allagash Brewing Company

Mad Fermentationist (My Method)
Other Homebrewers

Dave and Becky Pyle
Remi Bonnart

The Basics
American Wild Ales

Jolly Pumpkin Lambicus Dexterius
Cambridge Imperial Lambic
Russian River Beatification
Allagash Coolship Series

Other Sources of Wild Microbes
Conclusion

Strain Selection
Propagation and Pitching
Fermentation
Commercial Examples

Foeders
Preparing Barrels for First-Use
Transferring to Barrels
Cleaning Between Uses
Storage
Fermentation and Sampling
Emptying Barrels

Stainless Steel
Glass and Plastic Carboys
Plastic Bucket
Amphora

Closures and Airlocks
Aging on Wood

Vegetables
Choosing the Right Beer
Adjusting for Processing and Quality
Adding Fruit to Beer
Correcting Flavor Intensity
Impact of Fruit on Alcohol Content
Final Thoughts

Topping-Off
Monitoring

Finishing with Brettanomyces
Bottle Conditioning with Young Beer

Bottles
Microbial Stabilization

Chemical
Pasteurization
Filtration

Waiting for Carbonation
Bottle Aging
Drinking

Critical Evaluation
Blending and Sweetening in the Glass

Classic Inspiration
100% Brettanomyces Beers
American Original Sours

Appendix A: Fruit And Beer Suggestions
Appendix B: Impact Of Fruit On Alcohol Content
Bibliography
Index