American Sour Beers

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

• Wood & Beer: A Brewer's Guide
• Wild Brews: Beer Beyond the Influence of Brewer's Yeast
• Gose: Brewing a Classic German Beer for the Modern Era
• Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
• Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition
• Malt: A Practical Guide from Field to Brewhouse (Brewing Elements)
• Water: A Comprehensive Guide for Brewers (Brewing Elements)
• For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements)
• Session Beers: Brewing for Flavor and Balance
• Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale