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sour times
Sitting over coffee and prepping notes for a talk on sour beers for Better Beer Society University, I have mixed-culture fermentations on the brain and some raw materials to work with. Raw material #1:...
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sours in the night
Giving it both barrels: five gallons of 2011 sour (really, really sour … plus dark and oaky) red comes off the wood and onto 5 pounds of rhubarb, five gallons of Basecamp Sour (alcoholic fermentation...
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the imp of the perverse
Picture it, citizens: there I was, minding my business, bench-trialing and blending some more- and less-aged sour beer into a semblance of a whole, when the imp of the perverse called an audible. Let’s...
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TMBR: John & Mark’s B to tha Fizz-our Rye Saison
My profuse thanks to John Rawlinson and Mark Orndorff for sharing this very tasty beer with me! They relate that it’s their variation on a recipe from The Mad Fermentationist. One sensory impression...
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