😘✌️peace out Oregon, it's been the realest!!! 6 farms, 5 nights, 4 new sours, 3 beds, 2 flights and 1 plant later, I'm ready to go home!! ••••• Sour beer: fermented with wild yeast & bacteria, opposed to modern varietals that ferment in a sterile environment. Long live microbes! Here are the three main bacteria incorporated for sour brewing:
#brettanomyces: aka Brett. A slow fermenter... there are many strains that yield a spectrum of flavors. This is "the microbe responsible for funk"
#lactobacillus: aka Lacto. Converts sugars to lactic acid, in turn lowering pH. Also responsible for tasty treats like yogurt & kefir. Lacto produces a crisp and clean sour, such as the almighty gose.
#pediococcus: aka Pedio. Works similarly to Lacto, converting sugar to lactic acid, however not clean and crisp... mo' funk! Often paired with Brett.
Sours are unpredictable, because they are so dependent on their environment and what they're exposed to. You can add fruit in secondary fermentation to increase tartness and flavor (just like kombucha). This also introduces new bacteria from skin on fruits, increasing unpredictability. I just love it 🃏 ••••• #millersoilsllc #microbes #beneficialbacteria #rogue #brewery #sourbeer #culture #pnw #roots #biochar #growyourown #soilfoodweb #livingsoil #cleanmedicine