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
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.