Pre-orders are now being taken for my book (American Sour Beer: Innovative Techniques for Mixed Fermentations). Release says April 7th, but it’ll actually be more like the end of May or early June. There will be an AHA pre-sale in a couple months, and an ebook version eventually if you'd prefer that.
I’ve been researching and writing it for the last three years. I was able to get lots of specific process details from New Belgium, Lost Abbey, Russian River, Jolly Pumpkin, Allagash, Cambridge, Cascade, Ithaca, and the Bruery. I’ve also included smaller quotes and suggestions on specific areas from another dozen or so brewers who do something unique (places like Alpine, Upright, Hill Farmstead, Upland, Freetail, Al’s of Hampden, etc.). Not to mention a few terrific homebrewers!
My goal was to skip over most of the personalities, stories, and lore, and get down to the hard facts, process details etc. the sort of stuff that hopefully you’ll get something out of whether you’re brewing your first batch of sour beer at home or considering stepping up from barrels to foeders at a craft brewery.
It’s gone through a rigorous editing process between the publisher, technical editors (Jennifer from Russian River, and Yvan from De la Senne), and now the capable hands of a terrific copyeditor. I'm really looking forward to having everything wrapped up in the next week!
Cheers and thanks for all the ideas, links, and so forth I’ve gotten from people on this forum over the years!
I’ve been researching and writing it for the last three years. I was able to get lots of specific process details from New Belgium, Lost Abbey, Russian River, Jolly Pumpkin, Allagash, Cambridge, Cascade, Ithaca, and the Bruery. I’ve also included smaller quotes and suggestions on specific areas from another dozen or so brewers who do something unique (places like Alpine, Upright, Hill Farmstead, Upland, Freetail, Al’s of Hampden, etc.). Not to mention a few terrific homebrewers!
My goal was to skip over most of the personalities, stories, and lore, and get down to the hard facts, process details etc. the sort of stuff that hopefully you’ll get something out of whether you’re brewing your first batch of sour beer at home or considering stepping up from barrels to foeders at a craft brewery.
It’s gone through a rigorous editing process between the publisher, technical editors (Jennifer from Russian River, and Yvan from De la Senne), and now the capable hands of a terrific copyeditor. I'm really looking forward to having everything wrapped up in the next week!
Cheers and thanks for all the ideas, links, and so forth I’ve gotten from people on this forum over the years!
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