Editing Sour beer
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There are also a lot of options for making malt-forward sours, or using malt to add interesting dimensions to a beer. [[Flanders Red]] and [[Oud Bruin]] are good examples of malty traditional sour styles. To emulate either of those, you could use a recipe for a red ale or brown ale respectively. Sour stouts and porters are also enjoyed by some, although roasted character should be kept relatively low since it may clash with sourness. [[Smoked malt]] can also be interesting, as in a [[Lichtenhainer]] (smoky pale sour). Another idea is to include some dark [[Belgian candi syrup]] to make something like something like a sour [[Belgian Dubble]]. | There are also a lot of options for making malt-forward sours, or using malt to add interesting dimensions to a beer. [[Flanders Red]] and [[Oud Bruin]] are good examples of malty traditional sour styles. To emulate either of those, you could use a recipe for a red ale or brown ale respectively. Sour stouts and porters are also enjoyed by some, although roasted character should be kept relatively low since it may clash with sourness. [[Smoked malt]] can also be interesting, as in a [[Lichtenhainer]] (smoky pale sour). Another idea is to include some dark [[Belgian candi syrup]] to make something like something like a sour [[Belgian Dubble]]. | ||
====Hops==== | ====Hops:==== | ||
Hoppy sours can be quite good. Fruity hops are a good choice, as well as Noble hops. Here are a few suggestions in no particular order: | Hoppy sours can be quite good. Fruity hops are a good choice, as well as Noble hops. Here are a few suggestions in no particular order: | ||
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