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Sour beer: Difference between revisions
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[[Category: | [[Category:Beer styles]] | ||
[[File:Passion-fruit-co-sour.jpeg|thumb|right|Renew Life Ultimate Flora co-sour with passion fruit and vanilla, courtesy of Dgallo on HomeBrewTalk]] | [[File:Passion-fruit-co-sour.jpeg|thumb|right|Renew Life Ultimate Flora co-sour with passion fruit and vanilla, courtesy of Dgallo on HomeBrewTalk|alt=Sour beer in a glass]] | ||
Sour beer contains [[lactic acid]], which normally comes from [[bacteria]]. In this article we focus on '''modern methods''' of managing the yeast and bacteria, which allows us to brew consistent, high-quality sour beer on a rapid timeline. Making sour beer doesn't need to be complicated or require long periods of aging! | Sour beer contains [[lactic acid]], which normally comes from [[bacteria]]. In this article we focus on '''modern methods''' of managing the yeast and bacteria, which allows us to brew consistent, high-quality sour beer on a rapid timeline. Making sour beer doesn't need to be complicated or require long periods of aging! | ||
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===Co-sour method=== | ===Co-sour method=== | ||
[[File:Co-sours.jpeg|thumb|right|Co-sours, courtesy of Dgallo on HomeBrewTalk]] | [[File:Co-sours.jpeg|thumb|right|Co-sours, courtesy of Dgallo on HomeBrewTalk|alt=Sour beers on display]] | ||
This method is super easy and produces great results. Yeast and bacteria are pitched at the same time, hence the name. | This method is super easy and produces great results. Yeast and bacteria are pitched at the same time, hence the name. | ||
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|- | |- | ||
|Able to control hop rate? | |Able to control hop rate? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|- | |- | ||
|Able to control sourness? | |Able to control sourness? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|- | |- | ||
|Avoids high contamination risk? | |Avoids high contamination risk? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|- | |- | ||
|Allows yeast flavor expression? | |Allows yeast flavor expression? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] (minimal) | |[[File:X-mark-16.png|alt=No]] (minimal) | ||
|[[File:X-mark-16.png]] (Limited selection) | |[[File:X-mark-16.png|alt=No]] (Limited selection) | ||
|- | |- | ||
|Probiotic bacteria survive? | |Probiotic bacteria survive? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|- | |- | ||
|Desirable bacteria flavor? | |Desirable bacteria flavor? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] (minimal) | |[[File:X-mark-16.png|alt=No]] (minimal) | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|- | |- | ||
|Allows [[low oxygen brewing]]? | |Allows [[low oxygen brewing]]? | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|[[File:X-mark-16.png]] | |[[File:X-mark-16.png|alt=No]] | ||
|[[File:Checkmark-16.png]] | |[[File:Checkmark-16.png|alt=Yes]] | ||
|- | |- | ||
|Specific bacteria species required? | |Specific bacteria species required? | ||
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Caution:<br /> | Caution:<br /> | ||
Using Brettanomyces yeast carries some risk of contaminating future beers if you do not use proper [[cleaning]] methods. However, many brewers successfully use the same equipment for both "clean" beers and beers with Brett.<ref>[https:// | Using Brettanomyces yeast carries some risk of contaminating future beers if you do not use proper [[cleaning]] methods. However, many brewers successfully use the same equipment for both "clean" beers and beers with Brett.<ref>[https://open.spotify.com/episode/2owYcSFS1rlT6JMMll8zYf Episode #008 - Mixed fermentation 101 with devin bell of Cash Crop Brewery and Brandon Jones of Yazoo Brewing Co.] Milk the Funk podcast. April 2019.</ref> (See [[Contamination]]) | ||
==Additional techniques== | ==Additional techniques== | ||
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===Controlling the sourness=== | ===Controlling the sourness=== | ||
[[File:Co-sour.jpg|thumb|right|Co-sour with Hibiscus and Passion Fruit Purée, courtesy of Dustin_J on | [[File:Co-sour.jpg|thumb|right|Co-sour with Hibiscus and Passion Fruit Purée, courtesy of Dustin_J on HomebrewTalk|alt=Sour beer in a glass]] | ||
Decreasing sourness is pretty straightforward: | Decreasing sourness is pretty straightforward: | ||
* Pitch less Lacto. | * Pitch less Lacto. | ||
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==Recipes== | ==Recipes== | ||
Pretty much any sour beer recipe found elsewhere can be adapted to use modern methods. Just follow a modern process with whatever malt, yeast, and hops the recipe lists. Just be sure to use ''L. plantarum'' as the bacterium. The one exception is that blended yeast/bacteria cultures (that contain [[Pedio]] and low [[Brett]] cell counts) may not give good results in a short timeframe. | Pretty much any sour beer recipe found elsewhere can be adapted to use modern methods. Just follow a modern process with whatever malt, yeast, and hops the recipe lists. Just be sure to use ''L. plantarum'' as the bacterium. The one exception is that blended yeast/bacteria cultures (that contain [[pediococcus|Pedio]] and low [[brettanomyces|Brett]] cell counts) may not give good results in a short timeframe. | ||
===Ingredient suggestions=== | ===Ingredient suggestions=== | ||
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'''Bacteria'''<br /> | '''Bacteria'''<br /> | ||
[[File:Raspberry-co-sour.jpeg|thumb|right|Raspberry milkshake was co-sour with Omega 605 Lacto blend, courtesy of Dgallo on HomeBrewTalk]] | [[File:Raspberry-co-sour.jpeg|thumb|right|Raspberry milkshake was co-sour with Omega 605 Lacto blend, courtesy of Dgallo on HomeBrewTalk|alt=Sour beer in a glass]] | ||
It is currently unknown how different bacterial cultures compare in terms of flavor. However, it stands to reason that a blend of species such as Renew Life Ultimate Flora would add more flavor complexity than a single strain. | It is currently unknown how different bacterial cultures compare in terms of flavor. However, it stands to reason that a blend of species such as Renew Life Ultimate Flora would add more flavor complexity than a single strain. | ||
Generally the Lacto contributes complementary flavors such as a nice lemony citrus tartness, with other notes such as berry, melon, peach, yogurt, smoke, and/or some slight earthy funk. Most of the desirable flavor from bacteria is expressed within a few days. There will be a bit more "complexity" that develops over the course of a couple weeks if you don't add hops before then. If [[Brett]] is present, it often metabolizes anything that might be undesirable (such as [[isovaleric acid]]).<ref>[http://www.milkthefunk.com/wiki/Isovaleric_Acid "Isovaleric Acid."] Milk the Funk wiki. Accessed April 2020.</ref> | Generally the Lacto contributes complementary flavors such as a nice lemony citrus tartness, with other notes such as berry, melon, peach, yogurt, smoke, and/or some slight earthy funk. Most of the desirable flavor from bacteria is expressed within a few days. There will be a bit more "complexity" that develops over the course of a couple weeks if you don't add hops before then. If [[brettanomyces|Brett]] is present, it often metabolizes anything that might be undesirable (such as [[isovaleric acid]]).<ref>[http://www.milkthefunk.com/wiki/Isovaleric_Acid "Isovaleric Acid."] Milk the Funk wiki. Accessed April 2020.</ref> | ||
The majority of souring occurs within a couple days, but the Lacto may continue to sour up until about 1-2 weeks if no hops are added (using basic souring methods). However, its ability to produce acid is self-limiting. Normally this species stops producing acid when the pH drops to around 3.1 to 3.3. | The majority of souring occurs within a couple days, but the Lacto may continue to sour up until about 1-2 weeks if no hops are added (using basic souring methods). However, its ability to produce acid is self-limiting. Normally this species stops producing acid when the pH drops to around 3.1 to 3.3. | ||
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Anecdotally, anywhere from 0.5 to 1 oz per 5 gallons (15-30 g per 20 L) adds a nice hop character and prevents further souring.<ref>[http://www.milkthefunk.com/wiki/Hops#Inhibiting_Lactic_Acid_Bacteria Hops.] Milk the Funk wiki. Accessed May 2020.</ref><ref name="HBT"/> Hops do not necessarily kill the Lacto, they tend to only stop growth and metabolism, particular in lower amounts.<ref>Macrae RM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1964.tb02001.x Significance of the use of hops in regard to the biological stability of beer: I. Review and preliminary studies.] ''J Inst Brew.'' 1964;70:340–344.</ref><ref name="sui">[https:// | Anecdotally, anywhere from 0.5 to 1 oz per 5 gallons (15-30 g per 20 L) adds a nice hop character and prevents further souring.<ref>[http://www.milkthefunk.com/wiki/Hops#Inhibiting_Lactic_Acid_Bacteria Hops.] Milk the Funk wiki. Accessed May 2020.</ref><ref name="HBT"/> Hops do not necessarily kill the Lacto, they tend to only stop growth and metabolism, particular in lower amounts.<ref>Macrae RM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1964.tb02001.x Significance of the use of hops in regard to the biological stability of beer: I. Review and preliminary studies.] ''J Inst Brew.'' 1964;70:340–344.</ref><ref name="sui">[https://open.spotify.com/episode/7D3LaDgmUVICWnTEQnr7jg Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] Milk the Funk podcast. November 2018.</ref> | ||
====Water==== | ====Water==== | ||
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====Fruit, herbs, and other adjuncts==== | ====Fruit, herbs, and other adjuncts==== | ||
[[File:Blueberry-post-sour.jpg|thumb|right|Post-sour with WLP644 and blueberry, courtesy of Jag75 on HomeBrewTalk]] | [[File:Blueberry-post-sour.jpg|thumb|right|Post-sour with WLP644 and blueberry, courtesy of Jag75 on HomeBrewTalk|alt=Sour beer in a glass]] | ||
First, a note about adjunct flavors: The reason so many US commercial sour beers contain fruit or other flavoring is that those breweries use the antiquated [[kettle souring]] method. Kettle souring results in a very one-note bland beer because the bacteria flavor is boiled away, the yeast flavor is muted by pre-souring, and the sourness tends to overpower subtle malt character (combined with high-oxygen hot side practices). | First, a note about adjunct flavors: The reason so many US commercial sour beers contain fruit or other flavoring is that those breweries use the antiquated [[kettle souring]] method. Kettle souring results in a very one-note bland beer because the bacteria flavor is boiled away, the yeast flavor is muted by pre-souring, and the sourness tends to overpower subtle malt character (combined with high-oxygen hot side practices). | ||
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'''More about sour taste:'''<br /> | '''More about sour taste:'''<br /> | ||
[[File:Co-sours2.jpeg|thumb|right|Blackberry and peach post-sours using GoodBelly, courtesy of fendersrule on HomeBrewTalk]] | [[File:Co-sours2.jpeg|thumb|right|Blackberry and peach post-sours using GoodBelly, courtesy of fendersrule on HomeBrewTalk|alt=Fruited sour beers]] | ||
<!-- https://www.sciencedirect.com/topics/nursing-and-health-professions/sour-taste --> | <!-- https://www.sciencedirect.com/topics/nursing-and-health-professions/sour-taste --> | ||
The variable alkalinity of brewing water, and the variability of buffering capacity between different beers likely explains why [[titratable acidity]] (TA) is a better measure of sour taste than pH.<ref>Grisel TJ. [https://www.beyersanalytical.com/knowledge-base/perceived-sourness-ph-and-titratable-acidity-in-sour-beers Perceived sourness, pH, and titratable acidity in sour beers.] Beyers Analytical Brewing Sciences, LLC. 2019. Accessed 2020.</ref><ref name="Neta"/><ref>Jackson G, Klassen A. [https://www.thebeveragepeople.com/how-to/beer/articles/adjusting-sour-beer-acidity.html How to make sour beer balanced: understanding and adjusting titratable acidity.] The Beverage People. 2019. Accessed 2020.</ref><ref>[http://www.milkthefunk.com/wiki/Titratable_Acidity Titratable Acidity.] Milk the Funk wiki. Accessed April 2020.</ref><ref name="Peyer"/><ref name=langfr>Langfried A. https://dam-oclc.bac-lac.gc.ca/download?is_thesis=1&oclc_number=1252218547&id=36a6ef5c-83fb-4c8a-a1f3-42d179780251&fileName=Langfried_Allison_201307_Msc.pdf</ref> | The variable alkalinity of brewing water, and the variability of buffering capacity between different beers likely explains why [[titratable acidity]] (TA) is a better measure of sour taste than pH.<ref>Grisel TJ. [https://www.beyersanalytical.com/knowledge-base/perceived-sourness-ph-and-titratable-acidity-in-sour-beers Perceived sourness, pH, and titratable acidity in sour beers.] Beyers Analytical Brewing Sciences, LLC. 2019. Accessed 2020.</ref><ref name="Neta"/><ref>Jackson G, Klassen A. [https://www.thebeveragepeople.com/how-to/beer/articles/adjusting-sour-beer-acidity.html How to make sour beer balanced: understanding and adjusting titratable acidity.] The Beverage People. 2019. Accessed 2020.</ref><ref>[http://www.milkthefunk.com/wiki/Titratable_Acidity Titratable Acidity.] Milk the Funk wiki. Accessed April 2020.</ref><ref name="Peyer"/><ref name=langfr>Langfried A. https://dam-oclc.bac-lac.gc.ca/download?is_thesis=1&oclc_number=1252218547&id=36a6ef5c-83fb-4c8a-a1f3-42d179780251&fileName=Langfried_Allison_201307_Msc.pdf</ref> | ||
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*https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0094 | *https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0094 | ||
*Aneta Ciosek, Katarzyna Fulara, Olga Hrabia, Paweł Satora, Aleksander Poreda, Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions, Biomolecules, 10.3390/biom10121599, 10, 12, (1599), (2020). | *Aneta Ciosek, Katarzyna Fulara, Olga Hrabia, Paweł Satora, Aleksander Poreda, Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions, Biomolecules, 10.3390/biom10121599, 10, 12, (1599), (2020). | ||
*[https://www.mdpi.com/2218-273X/10/12/1599 Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions] | |||
==References== | ==References== | ||