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Kettle Soured Beers at Beermoth Cellar
Sat, March 25, 2017, 4:00 PM – 8:00 PM GMT
A fridge of kettle-soured berlinner weisse, pales and IPA with discussion on this souring technique.
Used to recreate some traditional beer flavours that have been lost or cleaned-out by clean-culture yeast fermentation, kettle souring is used to create a naturally tart wort and create flavours and styles which would have relied on natural souring due to mixed cultured yeasts being pitched from batch to successive batch. Brewer’s today use many methods to create these soured beers, but mostly they come from the same process: adding cultures of lactobacillus bacteria to sterile wort to encourage a fast bacterial fermentation which creates lactic acid and fermentation esters for a tart wort which they can then ferment with their chosen yeasts. These sour worts have been used to recreate forgotten beer styles like Berliner Weiss and Gose, but also to create new beers and styles utilising modern ingredients and techniques like American Sour Ales, Sour IPA’s and beyond.
– Colin Stronge, Head Brewer, Buxton Brewery