Quick Sour Beers w/ House Of Pendragon Brewing Co.

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 24 April 2018

⏱️ 96 minutes

🔗️ Recording | iTunes | RSS

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Summary

Sour beers have risen in popularity over the last few years with drinkers thirsting for their complex presentation of funky tartness. While making sour beer traditionally required upwards of a couple years, many brewers these days are relying on methods to hasten the souring process. In this episode, Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrewing for years, served as president of the local homebrew club for 2 years, and currently helps manage the sour and barrel program at House Of Prendragon Brewing Company. His beers are as great as his knowledge is deep! | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer Boil Vs. No Boil Berliner Weisse Berliner Weisse Soured With Grain Oh, Baby, It's A Wild Wort

Transcript

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0:00.0	This and every episode of the Brulosophy Podcast is brought to you by the American Home Brewers Association,
0:05.6	a member-driven organization that wants to help you save money on beer and brewing supplies.
0:10.6	In addition to providing brewing resources and hosting one-of-a-kind events, the AHA offers money-saving
0:16.0	discounts at nearly 2,000 beary destinations around the country through their member deals program.
0:21.4	Join the AHA at Homebrewers Association.
0:23.8	org and make your beer money go further. For many brewers, the mere thought of any microbe other than cultured ale or lager yeast is enough to send shivers down their
0:43.7	spine.
0:44.7	While bacteria and wild yeast are what other brewers are all about, using them to create unique beers
0:48.6	that are tart, funky, and delicious.
0:51.4	Traditionally, sour beers would take quite a bit longer than the typical
0:54.2	two to four weeks to make a clean beer. However, many brewers these days are utilizing methods
0:58.0	to hasten the souring time. You're listening to the Brulosophy podcast. I'm your host
1:02.4	Marshall Schott and joining me on this very special episode. You're listening to the Brulosophy podcast. I'm your host, Marshall Shot,
1:03.0	and joining me on this very special episode is Brulosophy Contributor Malcolm Fraser,
1:07.0	as well as our very first in-studio guest, my friend Sean Wood,
1:11.0	who helps to manage the sour program at House of Pen Dragon Brewing Company here in Fresno.
1:14.8	Sean, thanks for coming on the show man.
1:16.7	You guys are doing some incredible stuff with sour beers.
1:18.3	Hey Marshall, thanks for having me.
1:19.7	It's good to be here.
1:20.3	So tell us a little bit about your role at House of Penn Dragon and how you got kind of into the whole souring thing over there.
1:26.4	Okay, yeah, it was about November of 2016 Tommy Caprellian, he's the owner, Brewmaster of House of Pandragon here in Fresno.
	...

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