[Beer! 01] • American Sour Beer · Innovative Techniques for Mixed Fermentations by Tonsmeire, Michael -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Dedication TABLE OF CONTENTS ACKNOWLEDGMENTS FOREWORD INTRODUCTION

About This Book

1. SOUR BEERS: A PRIMER

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

Belgium Germany 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 Overview Designing a Grain Bill

Base Malts Specialty Malts Grains Other than Barley Sugars

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

Saccharomyces Wine Yeast Strains Brettanomyces 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

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 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

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 Lambic Russian 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 Steel Glass 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-Off Monitoring

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 Carbonation Bottle Aging Drinking

Critical Evaluation Blending and Sweetening in the Glass

13. TROUBLESHOOTING GUIDE

Fermentation Did Not Start Too Much Lactic Sourness Vinegar or Nail Polish Remover Aroma Not Enough Sourness Not Enough Funk Final Gravity Too High Unusual Appearance Too Much Oak Sulfur Aroma Other Off-Flavors Bottled Beer is Undercarbonated Bottled Beer is Overcarbonated Wheaty Flavor in Bottle-Conditioned Beer

14. RECIPES

Classic Inspiration 100% Brettanomyces Beers American Original Sours

APPENDIX A: FRUIT AND BEER SUGGESTIONS APPENDIX B: IMPACT OF FRUIT ON ALCOHOL CONTENT BIBLIOGRAPHY INDEX

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