Trouble-Free Tart Beers: Alternative Souring Methods

Want to make complex, tart beers in a fraction of the time and with minimal risk of cross-contaminating your equipment? Blending, kettle souring and alternative ingredients are three methods that you can use at home to produce a number of sour beers, including Berliner Weisses, Goses, Lichtenhainers, faux Flanders reds and more. You’ll learn how to set up your own kettle souring system, how to culture and use Lactobacillus from a variety of sources, and how to create other sour cultures (like kombucha and tart cider) to blend into your beers.