Upload
stonebrew
View
221
Download
0
Embed Size (px)
Citation preview
8/9/2019 Beer U: Sour Beer
1/17
Sour Beer
8/9/2019 Beer U: Sour Beer
2/17
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
8/9/2019 Beer U: Sour Beer
3/17
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
8/9/2019 Beer U: Sour Beer
4/17
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.
8/9/2019 Beer U: Sour Beer
5/17
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.
8/9/2019 Beer U: Sour Beer
6/17
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
8/9/2019 Beer U: Sour Beer
7/17
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
8/9/2019 Beer U: Sour Beer
8/17
Flanders Red AleCommercial Examples
Rodenbach Grand CruDuchesse de Bourgogne
Monks Caf Flemish Sour AleVerhaeghe Vichtenaar
Tasting: Verhaeghe Duchesse de Bourgogne Flemish Red Ale
8/9/2019 Beer U: Sour Beer
9/17
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
8/9/2019 Beer U: Sour Beer
10/17
Flanders Brown/Oud Bruin AleCommercial ExamplesLiefmans GoudenbandPetrus Oud Bruin Ale
Tasting: Liefmans Goudenband Oud Bruin Ale
8/9/2019 Beer U: Sour Beer
11/17
LambicAt their best, they arethe meeting point
between beer andwine; at their worst,
they offer a taste of
history
Michael Jackson
8/9/2019 Beer U: Sour Beer
12/17
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.
8/9/2019 Beer U: Sour Beer
13/17
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).
8/9/2019 Beer U: Sour Beer
14/17
LambicCommercial Examples
Cantillon Bruocella 1900 Grand Cru (Unblended)
Lindemens Faro
Boon GeuzeDrie Fonteinen Oude Geuze
Tasting: Cantillon Rose de Gambrinus Raspberry Lambic
8/9/2019 Beer U: Sour Beer
15/17
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.
8/9/2019 Beer U: Sour Beer
16/17
New World Sour BeerCommercial ExamplesLost Abbey Cuvee de Tomme
Russian River TemptationJolly Pumpkin La RojaNew Belgium La Folie
Tasting: Russian River Compunction
8/9/2019 Beer U: Sour Beer
17/17
Questions?