42 Below post: Souring Methods #2

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Geek Notes

As an alternative method to “kettle souring”, discussed in our last post, the following can also be followed to quickly produce sour beers through short-term mixed fermentation

If you’ve stopped in the brewery this summer, it’s likely that you have seen some variation on our farmhouse sour series. This project started last fall with small-scale experiments, and has now been brewed several times on our 20 BBL system. Like a kettle sour, this beer is fermented with both Saccharomyces (brewer’s yeast) and Lactobacillus. However, instead of pitching the Lactobacillus first, souring the wort, and then killing it off with a boil, we pitch the Lactobacillus into the fermenter with the yeast and it remains alive throughout the entire process.

The benefits of this process are three-fold. First, by removing the kettle-souring stage, we free up our brewing rig for other beers. Instead of taking two days (one day for souring and one day for re-boiling), we can dive into the next batch of Asylum Porter or Illumination Pilsner. Second, the delayed souring helps improve the fermentation-derived flavors. In a typical kettle sour, the wort that is sent to the fermenter is highly acidic. This suppresses the yeasts’ ability to produce esters (fruity flavors). For our farmhouse sours, we allow our saison yeast to develop character for several days before we add the lactobacillus. Finally, and we’ll discuss this in more detail in a future post, the interaction between yeast and lactobacillus during fermentation can produce novel flavors that neither organism would produce by itself. So, by tweaking the kettle sour process a bit, we can turn out what we feel is a more refined product in a comparable amount of time.

Other elements can also be added to this mixed fermentation process to bring even more complexity to the final beer. Brettanomyces can be introduced to bring some musty, fruity funk to the profile. The beer can be aged on oak, to add some tannins and wine/spirit character. (Stay tuned for a version of the Treaty Farmhouse that includes both of these elements!) These variations do add to the timeline of the beer, stretching it from a quick 3-week turn-around to a 2-3 month process. However, this pales in comparison to traditional barrel aged sours, which can take years to hit their stride.

In the next blog post we will be describing Long-Term Barrel-Aged Sour beers like those that will be produced at 42 Below. Stay Tuned….

-Clay & Zack

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42 North Brewing Company

Living An Unparalleled Life… Certain locations around the world hold within them an unspoken power. They’re where wars are fought, fortunes are both lost – and found – and where legacies are made. These places are where past history became our present, and where our present is ever evolving into a storied future. Life in these places tends to be better, more robust. The balance within them is just right. The air finds itself neither too hot, nor too cold. The soil is rich, and the wildlife richer. The plants have uncommonly good roots, and they’ve combined to provide the foundation for some of the world’s greatest societies. And, these places happen to be connected by a common thread. Unseen to the naked eye, yet felt in its magnetic persuasion. It is the 42nd Parallel. Home to Russia, Italy, France, and Spain. And cities like Boston, Buffalo, Detroit, and Chicago. It’s the border of California and Oregon, New York and Pennsylvania, and, in many instances, countries like the United States and Canada. And when it comes to beer, the 42nd parallel is unparalleled as well. Some of the world’s best hops grow along it, and in the late 1800’s and early 1900’s, it’s where New York State hops grew bountiful and full-bodied. This tradition – and the legacy of arguably the most important parallel on earth – have found a new home, and a new future, here: at 42 North. …The 42 North Brewing Company.

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