Sour beer: Difference between revisions

===Ingredient suggestions===

There are many very flavorful yeast strains that can make amazingly fruity beer using a post-sour method.

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.

[[Wheat]] (malted or unmalted) is a very common component of sour beer because it is used in a lot of traditional styles. It may help add body.

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]].

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:

{| class="wikitable"

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, R.M. [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."] ''Journal of the Institute of Brewing'', vol. 70, 1964, pp. 340-344.</ref><ref name="sui">[https://www.milkthefunk.live/podcast/2018/11/26/episode-007-lactobacillus-microbiology-with-dr-bryan-heit-of-sui-generis-brewing-blog Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] Milk the Funk podcast. November 2018.</ref>

* 30–100 ppm [[calcium]]

* 50–100 ppm [[chloride]] (higher for Gose)

* 0–50 ppm [[sodium]] (higher for Gose)

* 5–30 ppm [[magnesium]]

Chloride adds perceived body and accentuates sweetness. Sodium enhances flavor and can also add a fullness to the beer. Magnesium is important for adding the right amount of sour bite and mineral complexity ([[magnesium chloride]] may be useful to reach higher levels without excessive sulfate). Sulfate should be kept relatively low because it doesn't lend positive attributes in sour styles.

In a [[Gose]], the water profile adds a "refreshing" minerality. At least 200 ppm sodium and 400 ppm chloride is suggested. Higher levels of sulfate are also fine, but probably shouldn't exceed 80–100 ppm.

[[File:Blueberry-post-sour.jpg|thumb|right|Post-sour with WLP644 and blueberry, courtesy of Jag75 on HomeBrewTalk]]

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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==Modern blending program==

Michael Tonsmeire says "blending is one of the most important steps in sour beer production," but he also says "brewing sour beer forces you to accept many uncontrollable variables which influence the results."<ref>Tonsmeire, M. ''American Sour Beers.'' Brewers Publications. 2014.</ref>