Editing Sour beer
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 236: | Line 236: | ||
Many commercial "traditional" sour beers contain significant amounts of [[acetic acid]]. Acetic acid (vinegar) can add a nice tangy flavor and increase the complexity of the acid profile. This is easy to duplicate. You may simply add acetic acid at the time of packaging, using any vinegar product such as a commercial malt vinegar or homemade vinegar that you've produced. (See [[Vinegar production]]) | Many commercial "traditional" sour beers contain significant amounts of [[acetic acid]]. Acetic acid (vinegar) can add a nice tangy flavor and increase the complexity of the acid profile. This is easy to duplicate. You may simply add acetic acid at the time of packaging, using any vinegar product such as a commercial malt vinegar or homemade vinegar that you've produced. (See [[Vinegar production]]) | ||
With a 5% vinegar, adding 6–12 mL per liter of beer (23–45 mL vinegar per gallon) will add 0.3–0.6 g/L acetic acid to the beer, a good range for a nuance of complexity.<ref>Brungard M. [https://www.brunwater.com/articles/add-depth-to-your-sours Add depth to your sours.] Bru'n Water. Accessed April 2020.</ref> A [[bench trial]] is also a good option to determine the right amount for your taste. | With a 5% vinegar, adding 6–12 mL per liter of beer (23–45 mL vinegar per gallon) will add 0.3–0.6 g/L acetic acid to the beer, a good range for a nuance of complexity.<ref>Brungard M. [https://www.brunwater.com/articles/add-depth-to-your-sours Add depth to your sours.] Bru'n Water. Accessed April 2020.</ref> A [[bench trial]] is also a good option to determine the right amount for your taste. If using your own vinegar, you can do an [[acid titration]] to determine the concentration of acetic acid and thereby add a known quantity, which may be helpful for future reference. | ||
There's no risk of "turning the whole batch to vinegar", even when using vinegar with a live [[acetic acid bacteria]] culture. Acetic acid production is an aerobic process, and therefore limiting oxygen exposure prevents additional acetic acid formation. | |||
==Recipes== | ==Recipes== |