barrel sour

-Ryan Blankenship- Over the past 3-5 years I have noticed there have been a large number of breweries putting out sour beers. Sours have actually been around since the early 1800s when brewers would use open vats to ferment, and wild yeast, or Brettanomyces, would enter the wort creating a sour taste. A sour ale is an ale that is made intentionally acidic by adding either Lactobacillus, Pediococcus, or Brettanomyces. The pH is extremely low, usually between 3.3-3.5. In order to create … [Read more...] about Kettle Sour vs Barrel Sour