When approached with creativity, ardour, and readability of objective, any beer model may be nice. Fast sours—within the arms of City Artifact’s Bret Kollman Baker—are an object lesson on this intense method, which transcends model fundamentals to realize a excessive stage of sophistication and nuance. City Artifact solely make bitter beer, and that singular method means they don’t have any selection however to make them effectively.
On this episode of the podcast, Kollman Baker will get into the positive factors of brewing quick-soured beers, together with:
- Kettle-souring with out the kettle
- Temperature impacts on kettle-souring
- Pasteurizing puréed fruit within the brewhouse for excellent fruit expression
- Designing completely different base beers to carry out one of the best traits in every fruit
- Adjusting water chemistry to maximise fruit expression
- Yeast administration in acidic beers
- Winemakers’ methods utilized to fruit beers
- Contextual approaches to completely different fruit processing
- Avoiding off-flavors in troublesome fruits like strawberries
- Managing precise versus perceived acidity
- Massaging shopper expectations via descriptions
And far more.
Kollman Baker isn’t afraid to talk his thoughts, believing deeply within the suave method they’ve adopted. Making nice quick-soured beer isn’t a fluke—it’s the product of considerate individuals optimizing processes to realize the absolute best end result. Simply because their souring course of is quicker than longer mixed-culture strategies doesn’t imply it’s much less legitimate, much less flavorful, or a shortcut. Quite the opposite, Kollman Baker embraces strategies that produce the higher tasting beer, adjusting brewhouse workflow to optimize for this finish product.
*This episode is delivered to you by: *
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