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 for is called lactic acid bacteria, which produces primarily lactic acid. 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 never tried a sour beer before? Maybe you've had a bunch? Either way, we have just the beer for you!
New to Sours
Sour beer is beer which has an intentionally acidic, tart or sour taste. Don’t be scared though! Our beers are simply soured versions of beer styles that you already know and love.
Tried a Handful
Barrel aged sours tend to have a more complicated flavor profile and take months to years to mature. The sour-mashing process is much quicker and 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! Many of our beers are a bit more sessionable than many specialty sours and are meant to be enjoyed fresh. If you are into funky sours, keep a lookout for our Tiny Barrel Series and Wild Series in our tasting room.