Episode 273 | exBEERience: Traditional Sour Beer Brewing

The Brülosophy Podcast

Marshall Schott

Craftbrew, Craftbrewing, Hobbies, Homebrew, Xbmt, Beer, Homebrewing, Brewlosophy, Homebrewer, Exbeerience, Craftbrewer, Exbeeriment, Brewing, Craftbeer, Leisure, Shortandshoddy, Science, Brulosopher, Brulosophy, Experimental, Experiment

4.9 • 1.1K Ratings

🗓️ 14 February 2023

⏱️ 79 minutes

🔗️ Recording | iTunes | RSS

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Summary

In the history of brewing, sour beers are perhaps some of the oldest styles, and while modern brewers have developed methods to hasten the souring process, some continue to prefer taking a more traditional approach. This week, contributor Jordan Folks joins Marshall to chat about their experiences with traditional sour beer brewing.

The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Transcript

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0:00.0	One of the experiences I trust every homeroom shares is the feeling of awe that comes from
0:04.4	witnessing the conversion of wort into beer through the fermentation process.
0:08.9	Even after 15 years, I still get giddy when I see the first signs of airlock activity,
0:13.0	a nice fluffy croix and developing on top of my beer.
0:15.9	The worst is when this takes too long.
0:17.9	You all know the anxiety that comes from checking on a batch a day after pitching and seeing
0:21.4	no action.
0:22.6	This is why we love Imperial yeast, who pack 200 billion cells of the purest yeast into
0:26.4	each pitch-right pouch, which assures quick starts, healthy fermentation, and predictably
0:30.4	great results.
0:31.4	I strongly urge all of our listeners to check out everything Imperial yeast has to offer
0:35.1	and let them know that you appreciate their support of the Bruloscopy podcast while
0:38.6	you're at it.
0:39.6	Alright, onto the show.
0:42.4	In this day and age, brewers strive to produce beers that are as clean as possible, meaning
0:55.3	they're not contaminated and have no off-lovers.
0:57.5	However, in the earlier days of brewing before the field of microbiology even existed, there's
1:02.2	evidence to suggest that most beers possessed at least some level of contamination, which
1:06.7	brewers in certain regions leaned into and continue to capitalize on today.
1:11.7	You're listening to the Bruloscopy podcast.
1:13.2	I'm your host, Marshall Schott, and joining me on this episode to discuss our experiences,
1:17.8	brewing sour beer using more traditional methods is contributor Jordan Fulkes.
	...

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