cactusgarrett

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Due to recent extensive expereicnes with Rodenbach Grand Cru and the Duchess, i'm considering getting into the realm of lambic/sour brewing and i couldn't seem to find a "one stop" location for a wide variety of info. So i was hoping someone could recommend a book or books to get me on the right track.

I'm looking for some "lambic for dummies" type info on the styles for one, but i guess i'm probably moreso interested in the technicallities in dealing with homebrewing a lambic/sour. Things such as tips for segregated equipment, how it differs from "standard" homebrewing, etc.

Any suggestions or nudges in the right direction would be appreciated.

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~~ Malted barley wants to become beer. ~~

frogguruami

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subbing

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AM, The Capricious Brewer

Ryan_PA

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Nuff said...

thedude123

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ya i would recommend that as well. Lots of info.

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Merrimack Valley Homebrew Club

http://mvhbc.com/

jessup

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1234

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I had somebody purchase the wild brews book for me so I could learn to make a plambic, but the book reads more as a history of lambics not a great how to make a lambic books, just my humble opinion.

cactusgarrett

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Thanks for the info. I'm more interested in the "here's what to watch out for, dummy" type thing. Separate equpiment, homebrew techniques, etc.

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~~ Malted barley wants to become beer. ~~

nealf

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another good resource, IMO, is http://www.themadfermentationist.com/

He is an HBT member and seems to post pretty regularly.

edit:

Here is a good post to start with:

http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html

cactusgarrett

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Wow, good read. Thanks.

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~~ Malted barley wants to become beer. ~~

Oldsock

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Glad you enjoyed the post, if you have any other sour beer questions I'm always happy to try to answer them. That said the best way to learn is to start experimenting, more than any other type of beer sours tend to require the development of a personal style and technique. What works for one brewer may not work for another. Variables like microbe choice, aging temp, and acid preference are especially hard to account for between different brewers.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).