android
Well-Known Member
did anyone else happen to catch the sunday session episode where ithaca brewing was on and they were sampling a few of their sour beers?
he (ithaca 'executive' brewer) threw a curve ball at them when he indicated his sourness came from acidulated malt rather than inoculating the wort with lactic bacteria. also ferments the beers out most of the way with their house yeast and uses a strain of brett (can't remember which one) to finish out, letting that work for the better part of 6 months. high mash temp to ensure plenty of brett food also... i think he used like 14% acid malt.
interesting if you're looking for a different way to produce a sour beer. just thought others might be interested.
he (ithaca 'executive' brewer) threw a curve ball at them when he indicated his sourness came from acidulated malt rather than inoculating the wort with lactic bacteria. also ferments the beers out most of the way with their house yeast and uses a strain of brett (can't remember which one) to finish out, letting that work for the better part of 6 months. high mash temp to ensure plenty of brett food also... i think he used like 14% acid malt.
interesting if you're looking for a different way to produce a sour beer. just thought others might be interested.