How to make sour beer?



The sour beer has intentionally acidic or sour taste. The brewing technology usually contained some wild yeast or bacteria. It is different modern brewing which finished in a sterile enviroment. Now the sour is spread outside include European countries or some in the United States.

The sour beer has many types, for example American wild ale, berliner weisse, gose or lambic. While any type of sour beer, most follow traditional or standardized guideliness.

When brewing the sour beer, some brewmasters pitch critters such as lactobacillus directly into the kettle and let them to sour the wort for a couple days. And they don’t bother to boil before adding the lacto culture. It do not affect the flavor at all.

But some brewmasters have concerned about acetobactor or other aerobic bacteria will influence the beer taste or quality, then we can fill inert gas for example CO2 to the kettle and blanket it. And it can hook up CIP arm to realize fill CO2.

Also some brewmasters think it is not necessary and there will not have the negative influence. Then think it is similar to fermentation in an open fermenter.

If you have other ideas or comments to make sour beer, it would be greatly important for us.