Partial Mash Sour Beer

So having not brewed beer about a year, I decided to get back into brewing with a partial mash. Here’s the problem; I’ve never been able to make a brew day simple. So here is the evolution of this project.

Firstly I knew I wanted to brew a sour beer because I wanted something low maintenance that I could leave kicking around untill I really began brewing more seriously again. On top of that, the aging time on sours make them a priority on my brewing schedule.  Now, considering that I haven’t unpacked my brewing equipment since I moved to Florida a year ago, I originally thought about brewing a 3 gallon extract batch. Then all of a sudden, I re-discovered around 20 lb of nice base malts that I totally forgot about. Doing the taste test I found the we’re still fresh (SCORE). So, with new found treasure, it would be a sin not to use it, thus the 3 gallon extract became a 3 gallon partial mash. 

Then, the danger started, I began thinking. If I’m going to the trouble of making a partial mash AND it’s going to get diluted anyway… why not go whole hog and make it a 6 gallon batch (what the hell right). Thank god I didn’t feel like getting my mash tun out or this could have gotten out of hand. So finally we have 6 gallons of wort that I split into two 3 gallon batches.

The first batch is my “control” group and is fermented with one of Wyeast seasonal releases. The second is a lot more weird and hopefully more funky. It has dregs from a couple of bottles and aincent smack packs of old wyeast sour strains. Additionally, for a bit of insurance, I added some Belgian dry yeast which I discovered in the back of the fridge. I cultured them all up in a flask with a mini started. I left behind 200 ml of starter to keep it going, just to see what happens.

Overall it was a fantastic brew day (amazingly) temperatures were all spot on and I got surprisingly great efficiency. The wort tasted nice, a hint of bitterness but not much, with a good malty backbone. I even had an assistant, Jim, through the brew day.

Odin Sour Red (6 Gallons)

  • 3 Lb Pilsner Malt
  • 8 oz Wheat Malt
  • 10 oz Each: Caramunich II, Special B, and Aromatic
  • 4.5 Lb Golden DME
  • 1 oz Aged Hops (approx 7 IBU)

OG: 1.052

Fermentation #1 (Sacrifice): Wyeast 3789 Trappist Blend, I’m hoping it will provide a stable “control” Sour that will be reasonably clean and minimally funky

Fermentation #2 (Resurection): Dregs from Wyeast De Bom, Wyeast Old Ale, Alsop IPA, Cantillon and Prarrie Brewery, Safale T-58. This is the experimental wild. Hopefully it will be plenty Sour and plenty funky.

Historic IPA

Recipe: Historic IPA

This beer is my attempt to recreate a historic IPA. It is based on an article from Craft Beer & Brewing. The excessive level of hops and long aging should help to define the character of this beer as well as give it an extra level of complexity. Brett should give interesting aromatics and change the perception of the hops slowly over time. It is a bit of a risk bottling this beer considering the highly unpredictable nature of brettanomyces but it will allow the beer to age and go through flavor and aroma changes that should be fun to observe.

OG: 1.066 —- FG: 1.0?? —- ABV: ?.?%

  Recipe (5 gallons):

  • 14 lb Marris Otter
  • 3 oz East Kent Goldings – 60 min
  • 1 oz East Kent Goldings – 10 Min
  • 2 oz East Kent Goldings – Secondary for 14 Days
  • 2 oz East Kent Goldings – Tertiary for 7 Days

Yeast: Wyeast 1203 (Burton IPA Blend) & WLP645 (Brettanomyces Claussenii)

Mashed at 150 for 75 minutes. Boiled for 65 minutes. Fermented at 68 F for 2 weeks. Brewed 1/29/16 with 68% efficiency. Racked to Secondary 2/13/16 and added a vial of WLP645. Dry hopped 3/6/16 with 2 oz EKG. Racked to Tertiary 3/20/16. Dry hopped 4/4/16 with 2 oz EKG and 2 oz American Oak soaked in Vodka. Bottled 4/14/16.

Sour, Berliner Weisse, and Lambic Festival – Tampa Bay, FL

IMG_4452It’s no wonder with the growing popularity of sour beers, that there should be events dedicated to this mouth puckering beer style. When a brewery cracks a sour, freshly kegged from a barrel, it’s often celebrated by a release party. Many bars will celebrate sours with a special tap night, putting 10 to 15 of these superb brews on draft for a single evening only. Although all of these events do homage to wild beers, it’s my belief that the Sour Beer Fest at the Cajun Cafe on the Bayou is one of the greatest expressions of admiration for the sour and wild beer style. With over twenty-five breweries and one hundred beers represented, it can hardly be argued that this festival ranks as one of the top sour celebrations of the year. Brewery’s from Anderson Valley in California to local heroes like Cigar City, and near by celebrities like NOLA Brewing gathered to put their beers on display for the public and celebrate the renaissance of sour beer.

FullSizeRender_4As I walked into the event, I had no idea what to expect. I had first heard of the festival while visiting NOLA brewery a few weeks ago. As I looked at the web page, it seemed to be a fun event, with sour and wild beers from across the US converging to create a totally unique celebration. Waiting in line with several other eager drinkers to receive my tasting glass and token for free meal, I couldnt help but feel a sense of both anticipation and a little doubt. I was no stranger to beer festivals, but all the previous experiences I had were general gatherings with styles represented across the BJCP spectrum. ‘100 sours’ I thought, ‘Im going to be sick of them by the 20th taste’… Oh how wrong I was!

FullSizeRender_1Upon my entrance to the festival, I found a veritable wonderland of sour beers, with famous brands from across the country united to celebrate the style. My samplings ranged from classic interpretations of sours, such as traditional Flanders Reds, Lambics, and  Berliner Weisse (served with the classic woodruff and raspberry syrups) to the bizarre and unusual like the cucumber gose and the bourbon barrel aged imperial sour. The festival was the usual collection of people, spanning all across the age gap; from the barley old enough to drink to seasoned veterans of the brewing world. In short is was a classic beer festival, with all walks of life represented and united in their love of beer. The line up proved to be as diverse as the drinkers assembled at this festival. Some notable examples have been highlighted below.

  • Lemon Grass Gose (Rapp Brewing): Beautiful expression of lemon grass. This beer has a nose of lemon and suntan lotion (sounds weird but it was very pleasant) and a beautiful hazy pale straw color. Its flavor reminded me of lemon candy, like sucking on a citrus warhead. Herbal aftertaste with a hint of Lemon Drops. Reminds me of the beach on a summer day.
  • Whiskey Barrel Aged King Calus Imperial Sour (Point Ybel): Weighing in at a lofty 10% abv, this beer deserves its royal status. With distinctive Bourbon notes in the nose, and a chocolate aroma worthy of an Aztec god, it’s hard to believe this is a sour. One sip however, and you are transported into a world subtle sour flavor. Amazing rich notes of cocoa complement a delicate sour flavor of funk and malt. As I drink it I can’t believe the amazing velvety overtones of the bourbon oak. This is a game changer of a sour!
  • Blended Lambic 2016 (Dam Raynes): This beer was brewed by a local home brewer, and it is positively amazing.  The beer has a very classic lambic taste, highlighting sour notes with a restrained oak presence in the background. This is the more sour of the two blends Dam brought, highlighting acid over funk. It is an amazingly clean example of style with only ha hint of funk among a distinctive sour tone. It represents the best of Belgium… in America.
  • Cheeky Otter IPA (Hourglass): This is a very fun interpretation of the sour style, accentuating guava and leeches notes. As their head brewer described, it has a strong sour note which can be very refreshing; acting as a pallet cleanser even among its sour compatriots. Even the nose has an element of tart salad dressing; giving you the impression that you already for your main course.
  • Tropical Thunder (Hidden Springs): In a lineup of powerful sours, this beer may not be as overstated as some but it delivers on quality; which at the end of the day is what you’re looking for. As a kettle brewed sour, it has all the clean flavors you’re looking for, without any garbage or trash can flavors which can come about with this temperamental technique. It has a very subtle fruit overtone coming from strawberry, mango and pineapple, which lends a very refreshing note to the otherwise clean sour profile. While it wasn’t the most sour, nor the most powerful, nor the highest in abv; this beer is a classic example of what sour beer is all about.

FullSizeRenderUnfortunately, there were few beers that fell on the sword of the creativity; such as one blend of barrel beers (from Chardonnay to Bourbon)  which proved to be more muttled than masterful; or the smoked Berliner (cough… sour gratzer… cough). Fortunately though, the majority of beers were beyond any critique or criticism. I happily sipped my way through glass after glass, marveling in how much unique flavor there was even among this seemingly homogenous group of beers. The event was truly eye-opening in that it gave me a new perspective on the depth of sour and wild brewed beer and has given me food (well drink) for thought in my future sour endeavors.

FullSizeRender_3Overall this was a fantastic venue, providing a fun atmosphere, excellent food, and extraordinary beer. I will certainly be back next year if they decide to continue this amazing festival. I encourage anyone who enjoy sour beers to make the Tampa Bay their next vacation destination in order to enjoy this fantastic line up of brews.