Beer U: Sour Beer

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    Sour Beer

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    What is Sour Beer? Sour beer, as the name implies, encompasses avariety of beer styles distinguished by their

    notably sour taste.

    Common Sour Beer StylesFlanders RedFlanders Brown/Oud Bruin

    LambicBerliner Weisse New World Sour Beer

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    Spontaneous FermentationSpontaneous fermentation is the process ofexposing unfermented wort to airborne wild

    yeast & microorganisms in order to aid in the

    fermentation, rather than adding a morecontrolled strain of brewers yeast. In the early

    days of brewing all beer was produced by

    spontaneous fermentation.

    Tasting: Oud Beersel Oud Lambic

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    Spontaneous Fermentation There are different strains ofwild yeast, not all of which arecomplementary to the productionof beer. In the Payottenlanddistrict of Belgium, where lambicis produced, the concentration of

    fruit trees and vines make anideal environment for thenecessary wild yeast and bacteriato become airborne and reside inbreweries. This is one of the fewplaces left in the world wherecommercial beers are still beingproduced in this manner.

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    BrettanomycesThe most common wildyeast strain found insour beers, brettcontributes manycomplex flavors and

    aromas: horsy orbarnyard, spicy, fruity,smoky, etc The mostcommon strains of

    Brettanomyces found insour beer are:anomalous,bruxellensis,

    lambicus & claussenii.

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    Beer-souring BacteriaCommon bacteria found in sour beer

    Lactobacillus- contributes a light, tart and tangycharacteristic to lambics and Flemish ales.

    Pediococcus- mainly responsible for lactic acidproduction in beer, sometimes contributes a buttery/butterscotch quality to beer.

    Acetobacter- converts ethanol into acetic acid,responsible for producing vinegar, a prominent flavor

    in some Flemish red ales. There are many beer-souring microorganisms,

    scientists have isolated more than two hundred inBelgian lambics.

    Tasting: Boon Geuze Lambic

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    Flanders Red AleCharacteristics

    Color: reddish-brown to burgundy Flavor & Aroma: Tart, Acidic, Fruity- plum, cherry, red

    current, vanilla, chocolate, vinegar, Madeira, maltly butcrisp, with very low hop bitterness.

    Body: Medium Carbonation: Moderate Specifications AVB: 4.6-8% Malts: Munich, light to medium cara-malts, Special B,

    maize Hops: Low alpha acid varieties- Belgian, Czech or German IBUs: 10-25 Organisms: Saccharomyces, Lactobacillus, Pediococcus,

    Acetobacter & Brettanomyces

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    Flanders Red AleCommercial Examples

    Rodenbach Grand CruDuchesse de Bourgogne

    Monks Caf Flemish Sour AleVerhaeghe Vichtenaar

    Tasting: Verhaeghe Duchesse de Bourgogne Flemish Red Ale

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    Oud Bruin/Flanders BrownAles

    Characteristics: Color: Reddish Brown to Brown Flavor & Aroma: Tart, Fruity- plums, raisons figs, dates,

    cherries, prunes, caramel, toffee, treacle, chocolate, agedSherry, round malt character, little to no hop bitterness.

    Body: Medium to Full Carbonation: Moderate

    Specifications: ABV: 4-8% Malts: Pilsner malt, Dark CaraVienna and CaraMunich, maize Hops: Low alpha acid varieties-Belgian, Czech or German IBUs: 15-25 Organisims: Saccharomyces, Lactobacillus, Pediococcus

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    Flanders Brown/Oud Bruin AleCommercial ExamplesLiefmans GoudenbandPetrus Oud Bruin Ale

    Tasting: Liefmans Goudenband Oud Bruin Ale

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    LambicAt their best, they arethe meeting point

    between beer andwine; at their worst,

    they offer a taste of

    history

    Michael Jackson

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    What is LambicLambic is a spontaneous fermented ale: it isexposed to the wild yeasts and bacteria that

    are said to be native to the Senne valley, in

    which Brussels lies. It is this unusualprocess, which gives the beer its distinctive

    flavor: dry, vinous, and cidery, with a

    slightly sour aftertaste.

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    Types of Lambic

    Lambic (Unblended)- Lambic that is packagedfrom a single barrel without fruit or sweetening. Faro- Blended lambic with candied sugar or

    molasses added to it.

    Gueuze Lambic- a blend of at least two aged oflambic, typically one and three year old.

    Fruit Lambic- Lambic with whole fruit and/or fruitjuice added, the most common are Kriek (cherry)and Framboise (raspberry).

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    LambicCommercial Examples

    Cantillon Bruocella 1900 Grand Cru (Unblended)

    Lindemens Faro

    Boon GeuzeDrie Fonteinen Oude Geuze

    Tasting: Cantillon Rose de Gambrinus Raspberry Lambic

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    New World Sour Beer

    Reviving traditional beer styles with adventurous spiritis one of the things American craft breweries do bestand the sour beer revival is well on its way.

    Breweries like Port Brewing, Russian River, JollyPumpkin and New Belgium, to name a few, have beenshattering the framework of traditional sour beer andchallenging the pallets beer enthusiasts far and wide.

    Because of the lack of desirable airborne yeast, most ofthese breweries use a process called inoculation, inwhich wild yeast and beer-souring microorganisms areintroduced by the brewer.

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    New World Sour BeerCommercial ExamplesLost Abbey Cuvee de Tomme

    Russian River TemptationJolly Pumpkin La RojaNew Belgium La Folie

    Tasting: Russian River Compunction

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    Questions?