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Anybody brew sours? (intentionally)
    #17782328 -

I got a little project going yesterday. I did a ten gallon batch on the stove, the weather was shit outside, my propane was low and I wanted to see if it was possible.
I did a batch of a base beer I plan to use for a sour.

Not a turbid mash, not the least bit historically accurate, 28 lbs of pilsen with a simple 90 minute 1oz addition of czech saz (actually it turned into a 120 minute addition as my boil was rather weak so I extended it). Mike Mraz says about 5 ibu's is about right for a sour base beer as lactobacillus doesn't play real well with hops (and I had no aged hops laying about). I admit that I don't have much of a clue about brewing a sour traditional, modern or otherwise. Anyways, I mashed at 154 for an hour and a half and mashed out at 170, ended up with an o.g. of 1068, pitched the roselare yeast/bug blend and am going to let it go for at least six months, probably a year. I'm hoping for some farmhouse funk, not a facemelting sour.

Brad smith interviewing Mike Mraz on brewing sours.


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All that groks is God.

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Re: Anybody brew sours? (intentionally) [Re: Riboflavin]
    #17788352 -

Were your hops five years old and cheesy as hell?  For some reason the guys in our club prefer those kind of hops for sour beer.  To end up with funkiness you need to start out that way?

For me I have a pils with a lot of hops that kind of got lost in my brewing mix that I dumped into the barrel that once held the russian imperial stout.  Added a little blackberry goo to it and topping it off now and then.  Gonna let it get down, and get funky.

Also I have a completely full funk carboy 6 1/2 gallons to the brim of sour beer from the club year before last.  Oddly, the guy who does it has a last name of funk as well.  You really can't make these things up.  Haven't done anything with it.  Planning a sour blackberry beer when I harvest local fruit this summer.  Now that should end up interesting, and tasty IMO.  The one sour a guy did with a blueberry stout is one of the better ones in our annual wild and sour fest.  I just love blackberry stout or mead anyway so the funk makes sense.  It usually isn't really sour enough cause I pick super ripe fruit with not much acidity.  Some of them are dried out like raisons too.  Those add some nice flavors!

Well let us know how your stuff goes.  Maybe pull off some in a couple months...


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Anxiety is what you make it.

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Re: Anybody brew sours? (intentionally) [Re: LunarEclipse]
    #17788439 -

Will do, is that guy's name Levi Funk? Because him and Oso brewing have been working on a big sour project, met him before, a real nice fella, and I heard he's got quite a nice collection of sours in his cellar. I'm guessing the aged hops are to have some preservative effect without the ibu's, but maybe they contribute something significant to the flavor profile. I know hopsdirect sells whole leaf aged hops for $8 bucks a lb. Might be something to consider if someone wants to get crazy historical (along with a turbid mash and a coolship lol).

The only fruit sours I've had are Lindemans Framboise (not impressed), and New glarus enigma (much better, but almost to acidic for me). I really like the Jolly Pumpkin stuff, they just got an awesome house flavor and some serious farmhouse funk. I've also had the opportunity to have Cantillon once and wish it was more accessible.


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All that groks is God.

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Re: Anybody brew sours? (intentionally) [Re: Riboflavin]
    #17793985 -

Riboflavin said:
Will do, is that guy's name Levi Funk? Because him and Oso brewing have been working on a big sour project, met him before, a real nice fella, and I heard he's got quite a nice collection of sours in his cellar. I'm guessing the aged hops are to have some preservative effect without the ibu's, but maybe they contribute something significant to the flavor profile. I know hopsdirect sells whole leaf aged hops for $8 bucks a lb. Might be something to consider if someone wants to get crazy historical (along with a turbid mash and a coolship lol).

The only fruit sours I've had are Lindemans Framboise (not impressed), and New glarus enigma (much better, but almost to acidic for me). I really like the Jolly Pumpkin stuff, they just got an awesome house flavor and some serious farmhouse funk. I've also had the opportunity to have Cantillon once and wish it was more accessible.


Yes I think you are right on the hops.  No hop flavor in our nasty sour beers!  Nein! 

Every year we take all the residual dregs from the wild and sour fest homebrewed and commercial bottles and brew with that.  So you get every possible contaminant known to brewing right there in that carboy!  Release the funk at your own risk.

To say most of the sour beers are an "acquired taste" is an understatement as far as my tasting experience goes.  Interesting, educational, but mostly YUCK!

Still, I hope to create the funkiest blackberry sour something brew ever and think that style will work well.  Cherries also on the list of "natural fruits" for sours...


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Anxiety is what you make it.

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Re: Anybody brew sours? (intentionally) [Re: LunarEclipse]
    #18893969 -

I love sours, and I already did a couple of tries. The first one was a straight Lambic clone, with old hops (not 3 or 5 years, but very dry, from an herbalist's shop). I was pretty new to homebrewing and it got too much accidental exposition to air and got acetic. Now it's 2 yrs old but not drinkable yet so I think I will make vinegar from it.
Second try was a high abv oud bruin, fermented to about 10% abv with regular yeast and then funkied with mixed wild yeasts that I dont remember well where I took from. Maybe liquid culture, maybe from another small batch I tried before and turned pretty well.
This turned good even if I didnt bottled it yet, it's more than one year old and I added some hops and oak wood as I planned. I must brew a new batch since I fear it's gonna end soon when bottled. I have a pretty mad recipe in mind but I got to find time to do it. Id love to make fruity brews too but it seems luxurious to me now so Ill stick on mad old ales.


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"..Here I am, inside the bunker, behind mental steel walls 90 psycho-centimeters thick.."


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Re: Anybody brew sours? (intentionally) [Re: Riboflavin]
    #18900091 -

Riboflavin said:
Will do, is that guy's name Levi Funk? Because him and Oso brewing have been working on a big sour project, met him before, a real nice fella, and I heard he's got quite a nice collection of sours in his cellar.




sorry not to go off topic here but hell yes for Oso brewery. and central waters, grumpy troll, new glarus, capitol, and MKE brewery, and sometimes lakefront.

I haven't made a sour yet but the next time the brewery I work at gets around to making my favorite beer, that they make, I'm getting a carboy of wort to play with and it will probably end up being soured.


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Re: Anybody brew sours? (intentionally) [Re: bodhisatta]
    #18911222 -

Lucky man you are for working in a brewery :laugh:


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"..Here I am, inside the bunker, behind mental steel walls 90 psycho-centimeters thick.."


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General Interest > Culinary Arts, Gardening and Brewing
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