As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?
To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.
Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.
Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.
Sourness—or more precisely, tartness—is the defining trait of American Wild Ale. Essentially, it’s beer gone bad, contaminated by the very stray microorganisms that Louis Pasteur discovered were mucking up perfectly good beer 130 years ago.
