How did you make that sour beer?

The majority of sour beer brewed in Ireland at the minute has been brewed by a technique called kettle-souring. There are exceptions like The White Hag, Otterbank and more recently Land & Labour. Kettle souring enables a brewery to get a sour beer on the market in the same time-frame it takes to make a conventionally brewed beer and therefore leads to a quick turnaround and no beer sitting in tanks and wooden barrels for months and years on end taking up space in which another beer could be made. It is also cleaner and a risk-free way of making a sour beer due to the lactobacillus being boiled off before going into the fermenter. Continue reading “How did you make that sour beer?”

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