Download American sour beers : innovative techniques for mixed by Michael Tonsmeire PDF

By Michael Tonsmeire

One of the main interesting and dynamic segments of today’s craft brewing scene , American-brewed bitter beers are designed deliberately to be tart and should be inoculated with souring micro organism, fermented with wild yeast or fruit, elderly in barrels or mixed with more youthful beer. Craft brewers and homebrewers have tailored conventional ecu suggestions to create the various world’s so much designated and experimental kinds. This ebook information the big variety of approaches and elements in American bitter beer construction, with actionable recommendation for every degree of the method. idea, schooling and useful functions for brewers of all degrees are supplied through the various country’s top identified bitter beer brewers.

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Several mentioned the generous assistance that other brewers had provided to them when they were starting to brew sour beers. I got a real sense of community, despite the fact that it was often my first time talking to them. I appreciate how lucky I was to gain insight in one hour that had taken these pioneers five, ten, or fifteen years to refine. I hope, as some small compensation for their time, this book provides these brewers and their exquisite beers with well-deserved attention. I am thankful to the brewers who inspired me with their beers and answered patiently almost every question I asked: Will Meyers, Scott Vaccaro, Ryan Michaels, Gerard Olson, Terry Hawbaker, Ron Gansberg, Tomme Arthur, Ron Jeffries, Jeff O’Neil, Pat McIlhenney, Scott Smith, Eric Salazar, Lauren Salazar, Peter Bouckaert, Tyler King, Patrick Rue, Todd Haug, Jason Perkins, Shaun Hill, Brian Strumke, Gabe Fletcher, Bob Sylvester, Alex Ganum, Chad Yakobson, Jason Davis, Jeff Stuffings, Caleb Staton, Tim Adams, Kristen England, Remi Bonnart, Sebastian Padilla, Levi Funk, Seth Hammond, and Dave and Becky Pyle.

FOREWORD American sour beers are something I started dabbling with in 1999 while working for Korbel Champagne Cellars in the early days of Russian River Brewing Company. I began with just two used Chardonnay wine barrels from a local Sonoma County winery. Since then my collection of wine barrels has grown to over 600. If we had more room I am sure we would own even more. ). Purchasing and collecting wine barrels has become a bit of an obsession, much like your Star Wars figurines or spouse’s shoe collection that takes up half the closet.

Writing this book has motivated me to research aspects of sour beer production that I would not have otherwise. It forced me to organize my thoughts and opinions in a way that blogging rarely does. I was overwhelmed by the openness of American brewers, many of whom offered detailed information and candid anecdotes unprompted. Several mentioned the generous assistance that other brewers had provided to them when they were starting to brew sour beers. I got a real sense of community, despite the fact that it was often my first time talking to them.

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