The Souring Process
During the sour-mashing stage of our beer production, we introduce wild cultures of bacteria into the wort and allow them to consume some of the sugars and produce acids. The dominant type of bacteria we select is called lactic acid bacteria. As the level of lactic acid increases with time, so does the “perceived sourness”.
What is an SU? Our Sour Units© (SUs) are a measure of the level of acidity (and “sourness”) in a beer. Learn more.
After the main mash, we collect the wort (sweet unfermented beer) and inoculate it with the naturally occurring bacteria and wild yeast on grain husks.
Then, we seal the wort in a customized vessel and control the wild jamboree with specialized techniques. The lactobacillus bacteria produce tart lactic acid as well as low levels of other acids and flavor compounds.
Finally, we boil, hop and carefully ferment the wort ensuring clean sourness and integration of the malt, hop and yeast character. This process retains much of the character of the original beer style.
Your Experience with Sours
Have you tried a sour beer before? Maybe not or maybe you've had a bunch? Either way, we have just the beer for you!
New to Sours
Our beers are soured versions of beer styles that you already know and love. Little Boss is a great introduction to sours as it's sessionable and at a low sour level.
Tried a Handful
Our sour-mashing process produces beers that are closer to their native styles (as in, a sour-mashed American pale ale still tastes like an American pale ale).
We can’t wait for you to try these! Work your way up in Sour Units and explore familiar styles with a touch of tart.