Sour Mashing: Techniques. Fascinating ideas for beer. Would like to see if I can make beer with my sourdough starter. Mead from the 1600s, tons of recipes and great glossary: http://realbeer.com/spencer/Digby-recipes/ Medieval ale, wealth of info: http://www.cs.cmu.edu/~pwp/tofi/medieval_english_ale.html http://www.cs.cmu.edu/~pwp/tofi/liz_brewing.html
Our summer Wheat with Peach is a Berlinner Weisse created with a sour mash fermentation utilizing lactobacillus to create a tart and dry finish. A two day brewing process, we take the soured wort, boil it, and ferment it with a clean American ale yeast. 2000 pounds of fresh fruit peach puree are added to the fermenter resulting in a hint of peach to complement the tart flavors.
Stranger danger sour ale. This is our edition of a lactobacillus sour mash. <br /> <br />Caution this beer must be made in 2 separate brew sessions 18-24 hours apart. <br /> <br />Aprox ABV 4.5% <br /> <br />We recommend adding fruit to the secondary
Lagunitas Aunt Sally is a 5.7 ABV 33 IBU American Wile Ale. The appearance is dark gold yellow and the nose sour mash and fruit. The palate is mostly sour Lactobacillus with pleasant sweet fruity notes finishing with a very mild citrus bitterness. Mouthfeel is crisp and pleasant. Lagunitas delivers a fairly successful on-trend sour that's quite enjoyable even if it's one I wouldn't seek out again. This is a brewery that continues to show a level of excellence in any style.