American Sour Beer: Innovative Techniques for Mixed by Michael Tonsmeire

By Michael Tonsmeire

Probably the most interesting and dynamic segments of today’s craft brewing scene , American-brewed bitter beers are designed deliberately to be tart and will be inoculated with souring micro organism, fermented with wild yeast or fruit, elderly in barrels or combined with more youthful beer. Craft brewers and homebrewers have tailored conventional eu innovations to create a number of the world’s so much specified and experimental types. This booklet info the big range of approaches and materials in American bitter beer construction, with actionable suggestion for every level of the method. proposal, schooling and sensible functions for brewers of all degrees are supplied by way of a few of the country’s most sensible identified bitter beer brewers.

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Extra resources for American Sour Beer: Innovative Techniques for Mixed Fermentations

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It is a satisfying feeling to go into the small temperature-controlled basement room to retrieve a bottle filled with beer brewed years earlier. It gives me a chance to reflect on where I was when I brewed that beer and what has happened in my life (brewing and otherwise) since then. I wish you as much luck on your journey as I have had so far on mine! FOREWORD American sour beers are something I started dabbling with in 1999 while working for Korbel Champagne Cellars in the early days of Russian River Brewing Company.

The brewing books I value the most are tattered, with dog-eared pages and wort stains from brew-day referencing. I can only hope that this book becomes one of those on your shelf. Even as I was writing, I found myself returning to reread sections when planning batches or answering questions (which gives me hope). The next step in my sour beer adventure will be applying what I have learned to commercial production. More than a year after I started researching this book, Jacob McKean hired me to consult for his startup brewery, Modern Times Beer.

Several mentioned the generous assistance that other brewers had provided to them when they were starting to brew sour beers. I got a real sense of community, despite the fact that it was often my first time talking to them. I appreciate how lucky I was to gain insight in one hour that had taken these pioneers five, ten, or fifteen years to refine. I hope, as some small compensation for their time, this book provides these brewers and their exquisite beers with well-deserved attention. I am thankful to the brewers who inspired me with their beers and answered patiently almost every question I asked: Will Meyers, Scott Vaccaro, Ryan Michaels, Gerard Olson, Terry Hawbaker, Ron Gansberg, Tomme Arthur, Ron Jeffries, Jeff O’Neil, Pat McIlhenney, Scott Smith, Eric Salazar, Lauren Salazar, Peter Bouckaert, Tyler King, Patrick Rue, Todd Haug, Jason Perkins, Shaun Hill, Brian Strumke, Gabe Fletcher, Bob Sylvester, Alex Ganum, Chad Yakobson, Jason Davis, Jeff Stuffings, Caleb Staton, Tim Adams, Kristen England, Remi Bonnart, Sebastian Padilla, Levi Funk, Seth Hammond, and Dave and Becky Pyle.

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