Sour beer has also spread outside Belgium, to other European countries, the United States and Canada. Established in 1836, one of the oldest breweries still in operation that produces sour beer is the Rodenbach Brewery of Roeselare, Belgium. Making sours is a risky and specialized form of beer brewing, and longstanding breweries which produce it and other lambics often specialize in this and other Belgian-style beers. However, modern methods allow sour beer to be created within a typical timeframe for ales, usually several days. Additionally, acid can be directly added to beer or added by the use of unusually large amounts of acidulated malt.ĭepending on the process employed, the uncertainty involved in using wild yeast may cause the beer to take months to ferment and potentially years to mature. Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid. The most common microbes used to intentionally sour beer are the bacteria Lactobacillus and Pediococcus, while the fungus Brettanomyces can also add some acidity. Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air. Unlike modern brewing, which is done in a sanitary environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse. Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Beer with a tart or sour taste Norwegian sour beer aged for eighteen months in oak barrels with Lambic microbes
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