Beer Infinity Beer, Brewing & Beyond
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DEXTER – Sour Beer aficionados will want to be at Null Taphouse this Saturday. Sour Beer Day, celebrated on the second Saturday of September each year, will be observed at the production home of Jolly Pumpkin Artisan Ales. The term “sour” refers to brews that have been affected positively by bacteria that change the character of a base beer into a tart, acidic flavor. This is commonly accomplished by introducing Lactobacillus, Pediococcus, or the yeast strain Brettanomyces, often through the wood of a barrel. The intentional infection is taken into the brew by surface contact. Jolly Pumpkin gets its unique results from naturally occurring local wild yeast introduced via air through open spontaneous fermentation. The quickest a sour is produced in their facility is two months, with some taking as long as two years to fully develop. Master Brewer Ron Jeffries takes the individual batches of beer and blends them. “It’s all about tasting and flavor. I keep track of the amounts so I can tel … |
Source: Mitten Brew
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