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Thread: Hoppy sour ale

  1. #1
    Join Date
    Apr 2005
    Location
    Montréal, QC
    Posts
    169

    Hoppy sour ale

    I find it harde to get nice hoppy aromas in my sour beers. Somehow, it's like our traditionnal method (WP + dry hop) doesn't impart what we would expect from fruity hops, leaving behind a rather bland flavour, no better fresh cut grass.

    We tried several times hopping a kettle soured beer fermented with US or BE yeast strains . We also tried blending NEIPA with lacto fermented beers and with kettle soured beers. We always end up the same results.

    We aim for a pH of 3.5-3.6, so that is not too sour, but I have this impression that there's something going wrong with "low" ph, hi level of lactic acid and aromatic oils.

    Any thoughts or experience you'd like to share?

    Cheers!

    ZB

  2. #2
    Join Date
    May 2018
    Location
    Portland, OR
    Posts
    1

    Milk the Funk

    Hey Zucker Bee, I don't know the answer to your questions, unfortunately, but Milk the Funk is a facebook group that deals specifically with wild fermentations and sour beers. I highly recommend looking them up and reaching out. It's a very active group of about 18k people.

    Cheers!

  3. #3
    Join Date
    Apr 2005
    Location
    Montréal, QC
    Posts
    169
    Good idea! Thanks


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