What is sour beer good with?

Table of Contents

A Guide to Pairing Sour Beer and Food

Tangy, stinky cheeses like bleu and goat cheese, especially with fresh fruit.
Mussels and other seafoods with a squirt of fresh lemon and/or drawn butter.
Omelets and other egg dishes with creamy sauces or vibrant cheeses.
Cured pork and other salty meats.

What do you add to make a sour beer?

Follow these steps to make your own sour beer.

Step 1: Prepare the mash.
Step 2: Heat the sparge water.
Step 3: Boil the wort.
Step 4: Add Lactobacillus to the wort.
Step 5: Add the brewer’s yeast.
Step 6: Add Brettanomyces.
Step 7: Store the beer for fermentation.

How do you make sour beer taste better?

Adding fruit can also give sour beer a more tart taste thanks to the organic acids found in most fruits, such as citric acid. The wild organisms used to sour beer can bring a wide range of flavors from intensely sour to light and fruity to downright funky.

How long do fruited sour beers last?

Drink Hops and Fruit Fresh With Pale Ales and IPAs, the rule is three months, with four months for Imperial versions. Four months is also the rule for Fruited Sours like Drekker’s fruit-loaded Braaaaaaaains series.

Why is sour beer expensive?

The process of making quality sour beer isn’t cheap! While most styles of ale can be made in less than a month using basic brewing equipment, sour beer can take significantly longer to produce – up to three years in some cases – and requires huge investment in specialty equipment.

Does sour beer taste like beer?

(You’re welcome!) For those who haven’t tried a sour beer, it’s quite the experience. Your first sip will be a shock to your palate, and for some it may taste like a bad batch of beer. Give it time and a few more sips and you’ll be hooked.

How long do sours take to ferment?

6 months to THREE YEARS
traditional sours Traditionally, Sours are made through the process of slow fermentation which takes anywhere from 6 months to THREE YEARS!! They have mixed culture (which just means multiple types of yeast, bacteria, and all that good stuff are present).

How long does a sour beer take to ferment?

That means pitching a large starter brew of lactic bacteria directly into the brew kettle (the pot in which the wort is boiled) after a shorter-than-usual boil, and holding it around 110 to 120°F for 12 to 24 hours to ferment and drop the pH of the wort to around 3.5—a really nice, perceptible tartness.

How do you sweeten a sour beer?

Add a flavor syrup to the beer when pouring in the glass… cherry, raspberry, etc… You could use a non-caloric sweetener such as xylitol. Xylitol may work, but be aware that it does have a laxative effect in a certain percentage of people and is basically toxic to dogs.

Do fruited beers need to be refrigerated?

If you prefer to maintain the flavor of a beer as close to our original blend as possible, we recommend that you keep the bottle refrigerated. If you enjoy letting the beer mature and change with time, we recommend cellaring between 45° and 55° F. Fruited beers tend to lose their impactful fruit flavors over time.

Do you refrigerate sour beer?

Sour beer should be stored between 45-55 degrees Fahrenheit. If you cap your sour beers, you should store them upright.