sour beers

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  1. D

    Lambic, Sour, and Funky Mead Making - Part 2

    If you missed Part one, it can be found here https://www.homebrewtalk.com/lambic-s...king-pt-1.html So, last time we left off with a traditional Lambic mead (just honey, water, and maltodextrin). It makes a great mead, but what happens when you want to add some more character by adding fruit...
  2. A

    Brew & A: Michael "The Mad Fermentationist" Tonsmeire

    What is your obsession when it comes to beer? We all have that one little thing that we all find enticing. Some of us nerd out on yeast. Getting to know every little nuance of our little buddies we strive for an uncommon understanding of those awesome fungi. Some of us seek an intense knowledge...
  3. D

    Lambic, Sour, and Funky Mead Making - Part 1

    I've began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I'll continue to add more parts as my findings and experiments continue. Why make lambic meads? As many are...
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    Funk In The House

    Wild brews and sour beers are all the rage these days, quickly becoming the favorite style among beer enthusiasts. This increased popularity among both professional brewers and homebrewers in recent years has shed light on some of the finer nuances of mixed fermentation. In spite of this, there...
  5. M

    Why Sour Beers?

    The question I've been asked most during events promoting my book, American Sour Beers, is "Why sour beers?" They take forever, risk "infecting" your clean beers, and sometimes exhibit flavors described as horse blanket, vinegar, sour milk, and Band Aid. However, those same microbes are capable...
  6. M

    Why Sour Beers?

    The question I've been asked most during events promoting my book, American Sour Beers, is "Why sour beers?" They take forever, risk "infecting" your clean beers, and sometimes exhibit flavors described as horse blanket, vinegar, sour milk, and Band Aid. However, those same microbes are capable...
  7. S

    Very young lambic blending

    So... i had these two sour beers (lambics) started up, one 10L batch 4 months old and one 5L batch 1.5 months old. The smaller batch was fermented with a ”house culture” i had been growing up from previous comercial dregs and my last 1 year old kreik thats aging in the bottle atm (had to taste a...
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