Kettle sours get a foul rap in some brewing circles, however City South’s Alex Flores would love to vary your thoughts. Recalibrating and contemplating these beers as their very own factor—slightly than some quicker approximation of different bitter traditions—and also you simply may see the in a brand new mild.
They’ve undoubtedly grown on the followers of City South, who’ve fallen onerous for the tart beers. The brewery has nurtured a variety of beers throughout the broader household. On one finish, beers akin to Cucumber Lime Gose strike a crisp and refreshing pose with mild salinity, freshly juiced cucumber, and delicate tartness. On the opposite, closely fruited beers thick with purée scratch that fruit-smoothie itch. Adjoining to these are extra inventive expressions, such because the Drip line of fruited espresso sours. City South is dedicated to exploring this specific expression of acid and fruit in beer.
On this episode, Flores discusses:
- The significance of vigorous lactic fermentations for better-tasting beer
- Avoiding hop cross-contamination within the kettle
- Controlling oxygen when kettle souring
- Managing water and salinity in delicate tart beers
- Dialing in sweetness to focus on fruit flavors
- Homogenizing flavors by the mash, souring, boil, and fermentation
- Adjusting and tweaking flavors
- Processes for getting punchy pure fruit and vegetable expression
- Mixing complete bean and floor espresso in beer additions for higher outcomes
And extra.
In Flores’ phrases, “You’ll be able to’t kettle-sour your means right into a Cuvée de Tomme,” however that’s not the purpose—they shouldn’t be seen as contemporaries with conventional, funk-forward mixed-fermentation beers. When approached with the correct way of thinking, and a buttoned-up course of, brewers could make thrilling beers that clients love.
*This episode is dropped at you by: *
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