It doesn’t take much to make great sour beer, but it does take some planning.
Yes, anyone can make sour beer at home. You might even like your homemade sour beer. But you probably don’t like it as much as these beer connoisseurs do.
Sour beer connoisseurs have been putting together their perfect sour beer for years. It’s not an easy craft to get right. As a brewery business ready to dip into the world of beer, you need to go into it ready to learn.
We’re here to help you craft a perfect sour beer for your customers. Keep reading for everything you need to know about how to make sour beer.
Gather the Necessary Equipment
Making sour beers is a complex process that requires the right equipment. Businesses looking to make sour beers should first start by gathering the necessary equipment. This includes a high-quality stainless-steel fermenter, an airlock, 12oz cans, a thermometer, a graduated cylinder, and a pH meter.
These items should be of the highest quality and designed to handle the specific needs of making sour beer. Additionally, businesses may consider investing in specialty equipment such as a French oak aging barrel or copper barrels for aging.
Get the Right Ingredients
Getting the right ingredients is essential for brewing a successful, flavorful sour beer. Start with a base malt, like two-row barley, and add specialty malts for flavor and color.
Choose a souring agent: Lactobacillus, Acetobacillus, Pediococcus, Brettanomyces, or a combination of these. A kettle souring technique is most commonly used, which allows the brewer to control the acidity of the beer.
The acidity level is important to note, as it will affect the beer’s flavor balance. To achieve different flavors, additional ingredients like spices, herbs, and fruits can be added to the mix.
Fermenting and Conditioning the Sour Beer
When a business is looking at how to make sour beer, there are two major steps in the process: fermenting and conditioning. When it comes to fermenting, it is important to maintain the appropriate temperature and ensure that the desired amount of growths, or microbes, are present in the wort.
This will help the beer to sour naturally without introducing any additional acids. After the beer has finished fermenting, it should be moved to a conditioning container, such as an oak foeder, and left to sit at room temperature to allow wild yeasts and bacteria to continue providing complex souring and flavor.
This process can range anywhere from 1-12 months, depending on the complexity and desired flavor. Along with conditioning, the business should also be sure to treat the beer with processes such as tart buffering, bacterial inoculation, or blending, all of which help the beer reach its desired flavor profile.
Explore How to Make Sour Beer
Following this guide on how to make sour beer, businesses can enjoy the many benefits of offering a sour beer option on their menu. They’ll be able to captivate customers with unique and one-of-a-kind brews and drive repeat traffic with engaging flavor combinations. Why not start now?
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