American Sour Beer

Innovative Techniques for Mixed Fermentations

Michael Tonsmeire

• Publisher: Brewers Publications
• Year: 2014
• eBook ISBN: 9781938469138
• Edition: 0
• Topic: Art
• Subtopic: Culinary Arts

One of the most exciting and dynamic segments of today's craft brewing scene, American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted 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 for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country's best known sour beer brewers.

Table of contents

• Title Page
• Copyright Page
• Dedication
• TABLE OF CONTENTS
• ACKNOWLEDGMENTS
• FOREWORD
• INTRODUCTION
• 1. SOUR BEERS: A PRIMER
• 2. GETTING STARTED
• 3. WORT PRODUCTION
• 4. KNOW YOUR MICROBES
• 5. COMMERCIAL METHODS OF SOURING
• 6. HOMEBREW METHODS OF SOURING
• 7. SPONTANEOUS FERMENTATION
• 8. 100% BRETTANOMYCES FERMENTATIONS
• 9. FERMENTORS AND WOOD AGING
• 10. ADDING FRUITS AND VEGETABLES
• 11. AGING AND BLENDING
• 12. PACKAGING
• 13. TROUBLESHOOTING GUIDE
• 14. RECIPES
• APPENDIX A: FRUIT AND BEER SUGGESTIONS
• APPENDIX B: IMPACT OF FRUIT ON ALCOHOL CONTENT
• BIBLIOGRAPHY
• INDEX