Brewing Methods

Description

There are several brewing methods that are specific to sour and wild brewing. Different methods can be used separately or in conjunction with each other to help produce a desired result, or to produce a certain style of beer. For example, Berliner Weissbier is often brewed using the sour mashing or sour worting methods.

General Techniques

• Solera is a fermenter management process that involves removing a portion of aged beer from a fermenter, and refilling that fermenter with fresh wort or young beer. The removed portion can be used in a variety of ways, including but not limited to filling up a second stage solera fermenter, blending with another beer, packaging the beer, or given additional aging on fruit or spices.
• Cereal Mashing
• Sour Mashing is a method that uses the wild yeast and bacteria that is naturally present on grain to quickly create acidity in a mash usually over a time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the microorganisms that were present in the sour mash.
• Sour Worting is similar to sour mashing, except the brewer often uses a pure culture instead of adding grain to the kettle. Instead of souring the mash, the wort is transferred to the boil kettle and soured usually over the time span of 1-3 days with a pure culture, or with the wild yeast and bacteria found naturally on grain (grain is added to the kettle). Similar to the sour mashing process, the sour wort is usually boiled to heat pasteurize the wort.
• Mixed Fermentation From Cultures refers to the process of fermenting a wild or sour beer with a culture that contains more than just Saccharomyces (or no Saccharomyces). These are often mixed cultures containing Brettanomyces, Saccharomyces, Lactobacillus, and Pediococcus. Mixed cultures are available from multiple yeast companies such as Wyeast, White Labs, The Yeast Bay, GigaYeast, and Omega Yeast Labs.
• Spontaneous Fermentation refers to the method of using yeast and or bacteria that is naturally present in the air, or on fruit, grain, insects, or other naturally occurring carriers.
• Commercial Sour Beer Inoculation is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.