Souring methods used by Crooked Stave and Hill Farmstead?

[Climber77]

Hi,

Does anyone here know for certain what souring methods used by Crooked Stave and Hill Farmstead?

I think I've read "somewhere" that Crooked Stave add their bacterias post boil, and that Hill Farmstead blend in a sour "base beer" to achieve their subtle sourness.

Can anyone confirm this?

 

[youreanimpulse]

Crooked Stave pitches a mixed culture or their sours. Not sure about HF.

 

[fermentology]

Crooked stave I think also sour mashes down to 4.5.

I don't remember if Chad says he uses lacto post fermentation or if he admits that it's in his culture.

HF uses black magic

 

[TAK]

If I understand correctly, most of the CS beers are primary fermented with Brett then transferred to foeders, where the resident bug population does it's thing.

 

[tagz]

If I understand correctly, most of the CS beers are primary fermented with Brett then transferred to foeders, where the resident bug population does it's thing.

That is my impression as well.

 

[J343MY]

a fairly aggressive pedio strain seems to be the common theme.