Editing Sour beer
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==Modern Fast & Funky Souring== | ==Modern Fast & Funky Souring== | ||
[[Brettanomyces]] yeast takes sour beers to the next level by creating a complex and unique blend of fruity and funky flavors. With modern methods, these so-called "funky" sour beers with Brett can be produced on a rapid timeline similar to any ale. In a nutshell, this method is a post-sour, with highly fermentable wort pitched with both [[ | [[Brettanomyces]] yeast takes sour beers to the next level by creating a complex and unique blend of fruity and funky flavors. With modern methods, these so-called "funky" sour beers with Brett can be produced on a rapid timeline similar to any ale. In a nutshell, this method is a post-sour, with highly fermentable wort pitched with both [[Sacc]] and Brett from a starter. This process is designed to maximize flavor from both the Sacc and Brett, produce a good sourness quickly, and also reach full attenuation quickly so it can be packaged. | ||
# Make unhopped wort. Boiling is optional but recommended. | # Make unhopped wort. Boiling is optional but recommended. |