If you're a professional brewer, you know how frustrating it can be when you go to place

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Sour beer has been around for as long as beer has been a thing. In fact, there's a high

likelihood most of the earliest versions of beer were fermented with more than just

brewers yeast. While brewers in some regions developed approaches to better control the outcome

of their intentionally sour beers, the time it takes for certain souring bacteria to work was

a barrier to many, though more recently some methods have been developed to hasten the turnaround

time of these unique styles. This is the Bruloscopy podcast. I'm your host, Marshall Schott,

and on this episode, I'm joined by contributor Ryan Hanson to discuss the kettle souring process,

particularly when it involves using the probiotic drink known as Goodbelly.

I've been a fan of the quick sours since they started coming out. I've always been a

sour fan in general, but because we can turn these around so fast, I've become a really big fan.

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