by Dr. Lambic | Oct 4, 2017 | Brewing & Homebrewing, Educational Articles, Events, Recipe Design, Special Releases
Hello Sour Beer Friends! I have had a busy spring and summer working on opening my own brewery. After a half-year hiatus, it feels good to “saddle up” and get back to writing about the good, the sour, and the funky once again. Today’s...
by Dr. Lambic | Feb 22, 2017 | Adding Fruit to Sour Beer, Blending, Brewing & Homebrewing, Classic Components of Sour Beer Flavor, Off-Flavors
Hello Sour Brewers! Fruit and beer have long had a relationship which extends through history to the earliest known fermented beverages. Keeping with this tradition, it seems that it would be a rare homebrewer who has never experienced the urge to incorporate some...
by Dr. Lambic | Dec 30, 2016 | American Sour Beer / Wild Ale, Blending, Brewing & Homebrewing, Jester King, Méthode Gueuze, Spontaneous Fermentation
Hello Sour Beer Friends! The lambic beers of Belgium, and more specifically Oude Gueuze blends, have always held a special place in my heart and mind. In my pre-brewing years, the flavors of Hanssens Oude Gueuze sparked my love for sour beers as a whole. Lambic...
by Dr. Lambic | Dec 6, 2016 | Brewing & Homebrewing, Educational Articles, Hot Side Processes, Ingredients, Processes / Techniques, Recipe Design, Sour Beer Articles, Turbid Mashing
Hello Sour Brewers! When thinking about the creation of sour and farmhouse beers, a number of images such as rows of oak foudres, Brettanomyces pellicles, and sampling glasses being filled from a barrel head often come to mind. To these styles, there’s no...
by Dr. Lambic | Nov 8, 2016 | American Sour Beer / Wild Ale, Barrel Cleaning and Maintenance, Brewing & Homebrewing, Sour Beer Articles, The Rare Barrel
Hello Sour Beer Friends, Those of you who listen to the sour beer and brewing podcast The Sour Hour will know that from time to time I have had the pleasure of being interviewed on the show. If you haven’t tuned into the live show or downloaded the podcast...
by Dr. Lambic | Oct 13, 2016 | Brewing & Homebrewing
Hello Survivors! We always had a feeling that this day would come… Some well-meaning sour brewer was trying to milk the funk too hard… trying to use phage viruses to splice lactic acid genes into a strain of Brettanomyces and BAM… Zombies...
