Wednesday, November 3, 2010

(512) Brewing Gets Sour

I was not a huge fan of the Bruin, but to be fair, I only had it a few times. I need to give it another shot this season. Maybe a little funk will do it good. From the (512) blog:
. . . in the spirit of half-cockedness, we decided to do some experimenting of our own. We bought a few barrels, threw some wild critters in and crossed our fingers. Actually it was a little more systematic than that. Earlier this month we became the proud owners of 4 brand new American Oak barrels made by World Cooperage. For those of you who’ve never seen a fresh oak barrel, it’s a work of art. Oak barrels make ideal vessels for sour beer because of the porosity of the wood. Essentially, once a barrel is inoculated with bacteria or wild yeast, it’s reached the point of no return and will inoculate anything else that’s put into the barrel (much to the dismay of the world’s winemakers). This works perfectly for us, as it will allow us to maintain a constant and consistent source of bacteria.

h/t: BTA

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