Many people who haven’t brewed a sour beer are intimidated by the thought. A “Kettle Soured” Berliner Weisse eliminates most of the “intimidating” aspects of brewing a sour beer:
- A kettle soured Berliner Weisse eliminates the “wild yeast” aspect.
- You boil the beer after it’s been soured, so your kegged/bottled beer is no different than the Stout, Porter, IPA, etc., that you currently brew. The boil kills off the souring bacteria eliminating its presence post-boil, but leaves the sour bite behind!
- A kettle soured Berliner Weisse can soured in as little as 24 hours.
- A lot of “sour beers” take 1+ years before they are “ready”. Following the recipe/process below, your beer will generally be soured in 24 hours, and ready to drink in about the same time as your standard ale.
Visit Mashed In for an overview of the process and recipe to making a quick sour beer!