Download American Sour Beer: Innovative Techniques for Mixed by Michael Tonsmeire PDF

By Michael Tonsmeire

ISBN-10: 1938469119

ISBN-13: 9781938469114

Some of the most interesting and dynamic segments of today’s craft brewing scene , American-brewed bitter beers are designed deliberately to be tart and should be inoculated with souring micro organism, fermented with wild yeast or fruit, elderly in barrels or mixed with more youthful beer. Craft brewers and homebrewers have tailored conventional ecu thoughts to create a few of the world’s such a lot designated and experimental types. This booklet info the wide selection of techniques and materials in American bitter beer construction, with actionable recommendation for every level of the method. thought, schooling and sensible purposes for brewers of all degrees are supplied by means of a number of the country’s top identified bitter beer brewers.

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Additional resources for American Sour Beer: Innovative Techniques for Mixed Fermentations

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While sour cherry is the most common fruit added to lambics (and sour beers in general) many of Cantillon’s other releases venture away from the norm. Also worth seeking are Saint Lamvinus (red wine grapes), and Fou’ Foune (apricots). De Dolle Oerbier Special Reserva (Esen, West-Flanders). A fantastic strong, dark sour beer. One of the most complex beers I have tasted; the best bottles have flavors of port, leather, blue cheese, and rich malt. Try it next to the standard Oerbier to get an indication of the change that microbes and barrel aging can induce in an already marvelous beer.

These include, among others, Sparrow’s Wild Brews, Jean Guinard’s Lambic, Classic Beer Style Series 3 (Brewers Publications, 1998), Randy Mosher’s Radical Brewing (Brewers Publications, 2004), and Stan Hieronymus’ Brew Like a Monk (Brewers Publications, 2005) and Brewing with Wheat (Brewers Publications, 2010). After years of researching recipes and blog posts I realized that although some of what I was seeking was spread among these books, there remained a large range of techniques, ingredients, and recipes for American sour beer production that were not covered.

He and I were home in Massachusetts for the summer before returning for our senior years in St. Paul and Pittsburgh, respectively. At the time I did not have a cerebral interest in beer because I understood the term to refer exclusively to bland, overcarbonated, pale lagers. After tasting the range between beers like Ommegang Hennepin and Dogfish Head Indian Brown Ale, I made it my mission to sample every style. Luckily, back in Pittsburgh, I discovered D’s SixPax & Dogz, a bar that stocked a huge variety of single bottles that could be purchased to go (Pennsylvania beer distributors on the other hand are required to sell beer by the case).

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