13,703
edits
Changes
Hops
,added section for Kettle Hopping
==Techniques==
'''(In progress)'''
===Kettle Hopping===
Kettle hopping sour beers can be a difficult thing for the new sour beer brewer. The usage of hops generally inhibits most lactic acid bacteria species, however there are many exceptions to this. Lactic acid bacteria can have a range of hop tolerance, with species such as ''Lactobacillus acetotolerans'' that tolerated Goose Island's Bourbon County Stout at 60 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1363048380390039/ MTF thread that reported an MBAA presentation by Brett Porter from Goose Island. 07/30/2016.]</ref>. Some breweries report that their house lactic acid bacteria can tolerate IBU ranges up to 10-20 IBU. White Labs claims that their ''L. delbuekii'' (WLP677) is tolerant of up to 20 IBU, however most ''Lactobacillus'' cultures from yeast labs are not hop tolerant <ref>[http://www.themadfermentationist.com/p/commercial-cultures.html "Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions; Commercial Yeast Laboratories." The Mad Fermentationist blog. Michael Tonsmeire. Retrieved 12/12/2016.]</ref>. See the [[Lactobacillus#Culture_Charts|''Lactobacillus'' culture charts]] and [[Lactobacillus#Hop_Tolerance|hop tolerance]] for more information.
For both mixed fermentation sour beers and kettle sour beers, hops are often not used at all. In the case of kettle sours, sometimes brewers opt to add hops after the wort has been soured (see [[Wort Souring]]). For lactic acid cultures that are hop tolerant, hops can be used as a way to inhibit the amount of acid produced by them if the brewers desires this.
A popular technique for [[100%25_Brettanomyces_Fermentation|100% Brettanomyces Fermentation]] is to use a typical IPA recipe. Hops do not inhibit ''Brettanomyces'' yeast. Some of the fruity characteristics of ''Brettanomyces'' can compliment the fruity character of hops such as citra, amarillo, and galaxy. For beers that are fermented with just ''S. cerevisiae'' and ''Brettanomyces'' but not lactic acid bacteria (such as some American farmhouse ales), Old World and noble hops are often used as well as North American and New Zealand/Australian citrusy hops.
===Dry Hopping===
Brewers have had positive and interesting results dry hopping sour and funky beer. Often fresh American or New Zealand varieties that compliment fruit flavors are chosen, however other varieties have been used as well, including English and German hops. Just as in dry hopping normal beers, dry hopping sour/funky should be done after the beer has matured. Dry hopping for around 1-3 days is adequate for extraction, depending on whether or not the beer is recirculated or agitated (agitation of the beer while on contact with the dry hops attains full extraction in 24 hours) <ref>[http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1 A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer (master thesis). Peter Harold Wolfe. 2012.]</ref>.