Это видео недоступно.
Сожалеем об этом.
Beer School: how is sour beer made? | The Craft Beer Channel
HTML-код
- Опубликовано: 30 мар 2015
- Jonny travels to Belgium to meet the men who make the world's best sour beers, including the world famous Cantillon.
Sour beers may be an acquired taste, but they are one seriously worth acquiring. They were the first beers ever brewed so every beer owes it a debt - here's how they are made. Now pucker up and give them their due.
As in the video, here are our favourite sour beer breweries (in no particular order):
Cantillon
Beersel
Boon
Tilquin
3F
Lindheim
Little Earth Project
Burning Sky
Wild Beer Co
Russian River
New Belgium
Almanac
Siren Craft Brew
SUPPORT US on Patreon (get cool merch): / craftbeerchannel
BUY OUR BOOKS!
Beer School: amzn.to/2ECe0ey
The London Craft Beer Guide: amzn.to/2JI0Ctl
BUY OUR GEAR!
Best bottle opener ever: amzn.to/2EEW0QF
Our camera: amzn.to/2JHJsfk
Best lens ever: amzn.to/30MszWl
Our second fav lens: amzn.to/30P5yC0
Best shotgun mic ever: amzn.to/2JHlGQX
Lapel mic for your phone (!): amzn.to/2MdgA0V
FOLLOW US!
Twitter - @beerchannel
Facebook - / thecraftbeerchannel
Instagram - @craftbeerchannel @jonnygarrett @mrbradevans
Remember to drink responsibly(ish) and not be that guy...
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](http://i.ytimg.com/vi/PT9kXC0E2Zs/mqdefault.jpg)
I’m obsessed with sours they’re quite unique
yeah, most can't withstand straight up beer, the more sour or acid something is, the easier it is to have alot of it.
I visited Cantillion last year. One of the great beer experiences. They had I think 7 specials on sale, all in bottles. Some other guys I met when waiting for the tap room to open bought different ones to the one I bought. And we shared. And more people came in and started sharing. I managed to try all of the specials on that day.. And that was all before noon, then I got on the train to Antwerp for Billies Craft Beer Festival in the afternoon. What a day!
i think that i have found the perfect combination of my two favorite things in life, wine and beer. LAMBIC... i have been 'infected'...
I think prairie makes the best sours in the us. Slush, rainbow sherbet, blueberry boyfriend. seasick crocodile, key lime pie, pink guava funk are just the few i can name off the top of my head.
These are the kind of videos I like best from TCBC. A beer destination trip and a lesson in beer history. From a home brewers standpoint this was a very well made tutorial about the Belgian Lambic traditions. Thanks
@Mariah Gonzales wtf
You lucky dude! My favourite,
Had my first sour the other day, it made me crave more. They're kind of difficult to find in the basic grocery stores though.
I'm a brewer from NY. I have noticed as of recently especially that all sours in general are gaining more and more popularity by the day. Hopefully they get so popular that you are able to find some at your local grocery store
i agree, i wish sours were as prolific in stores as ipas are
Another brilliant video. I love a good sour every once in a while. Perfect for waking up the sences.
Indeed - they can be an awesome sucker punch to the face after too much hoppy beer.
Very cool and very informative video. I've never watched anything from your channel before, but this has turned me on to watching them. Thank you, and cheers.
brittany brinker Glad you enjoyed it! Hopefully you can find lots of other things we'vedone that you like.
Great video Jonny. Fantastic production and a great topic that everyone in craft beer should know about for the upcoming Summer! Cheers!
thanks mate. Spring's here so let's get puckered up!
Sour beers are great. I love Allagash, Oxbow and Hermit Thrush’s coolship beers among others from my area. Ill have to try to find some cantillion. Awesome video
The bartender was the same as when I was at Cantillon a few weeks ago.
Urban Artifact holds my sour heart💚
Never tried Cantillon yet but I'm a huge fan of sours.
Yay! Beer School is back!
It's been too long hasn't it! We'll make sure it's not long til the next one.
Very informative, thank you. Cheers! 🍻
Glad it was helpful!
Excellent video. I just stopped by the Rare Barrel in Berkeley CA today and sampled some great sours! I highly recommend going there if you're ever in the area.
we've never managed to have some but next time we're on the west coast we'll swing by+
I LOVE SOUR BEER!!! ITS THE WAY BEER WAS MEANT TO TASTE!!!
+Frying Enigmas Amen. As natural as beer or any alcoholic beer can be.
+Frying Enigmas Amen. As natural as beer or any alcoholic beer can be.
Great work guys, I see a Beer Writers Guild award in your future (if you are a member).
Informative yet approachable for the less beer geeky folk out there.
Well done gents.
Hey Rob, thanks so much for saying that. Means a lot coming from you. We've just joined the guild so maybe one day!
Boon Framboise is my absolute favorite
I'm a bit late on the comment XD. Sours are something that started to grow up in my taste for already 2 years or so. A special mention will always be Alvinne. The high alcoholic volume and their yeasts produce incredble flavours, pure or with fruit.
Upland Brewery (based in Bloomington, Indiana) produces a variety of sour beers, and recently opened a new facility especially for them.
We'll look them up!
Bench Brewery in Niagara Region in Canada is killing it with their wild fermented sours.
Great video! now I'm interested in tasting a sour beer and hopefully one day make one
Great, that's what we want to hear!
I tried Diabolus Sour Ale from Durham Brewery last week, really nice drink and taste I've never experienced before. At 10% ABV I expected to really taste the alcohol or excessive sweetness but the sour taste controlled everything!
Wow. 10% and sour? A beer for the brave!
I know people that will complain about paying £15-25 on a sour, but when you really think about all the time that’s put into making it it’s really fair priced.
Exactly that. It takes nearly as long as a whisky.
There is a great brewery called Russian River Brewery in Santa Rosa California. They make a great sour beer called Consecration. High on sourness, and so smooth.
Carlos Leon we know them well! It's a lifetime ambition to get to see the brewery.
I love me some sours. Cantillon, de Garde, Cascade, The Commons, Upright, Breakside, The Bruery, Rare Barrel, Jester King, Crooked Stave etc etc etc
Yes! Cascade, The Bruery, and rare Barrel. I very much agree with those. Haven't tried some of the others but looks like I'll have to .
rodenbach makes some pretty damn good ones as well.
I didn't know sour beers even existed until a month or so ago. I've never really found a beer I liked until now. I guess my palette is different because I liked the very first sour I tried (American made) and really like a Belgium one I tried. Only down side it cant find them in regular grocery stores.
ach yeah you'll need to go to a specialist beer shop. Glad you've discovered it though - it's a whole new world of wonderful beer!
Good vid!
+Alexander Robnett thanks!
One if my first Ventures into European craft beer was a sour beer from Germany and it tasted like a pickle haha my palate wasn't ready for it.
+dannyzep92 hahaha - it's takes getting used to!
I am brewing my first sour
In brett I trust.
Wild beers (with brett or other "free range" yeast) are different from soured beers (with lactobacillus or other souring bacteria) though. A wild beer isn't necessarily a sour beer. And a sour beer doesn't have be born as a wild beer.
You mention this a little bit in the beginning when first discussing barrel aging with Cantillon where you mention lactic acid but it feels like you don't make enough distinction throughout the video. Maybe it would have been a bit too confusing but I see this mistaken identity a lot now that "sours are the new black." Thanks for your videos! Just found them through a craft beer club post over here in Singapore.
I really love Beersel Kriek! So good!!!
Such a great beer. Wish there was more of it about!
Plan to visit Italy and you'll find a lot of craft beer places! If you need help or suggestions just ask ; )
And also, italian brewries are very related with belgian sour breweries! We are the second market for Cantillon after USA!
Francesco Bandini We were there in September! Drank lots of Birra Del Borgo, Birrificio Italiano and Baladin. Anyone else we should track down?
A lot!!! Of those three, my favourite is Birrificio Italiano. Where did you go?
Sour beer is one of my favorites, regular beer got nothing on the sours
I'm going to go get my a Rodenbach right now.....
Oh, how sour beer changed since then.
Simpler times.
After the pandemic u should get back and do an other Tour de Geuze !! I'l go take go taste nen Oud Beersel after this comment ;)
Wicked Weed and Burial in Asheville NC are doing some great sours
The Craft Beer Channel hey two questions. So is it possible to make a bold flavored beer with mangos? If so could you guys make one, please?
kilo_yomama Ha! We love a request like that. I don't know any sour beers with mango, but we just brewed with Brewdog (video on sunday!) and that was with peach and apricot. We'll look into mango - it's an obvious choice!
It’s actually Barleywine!
im actually drinking that Almanac Dog Patch sour its fucking incredible.
Such a great beer. Reviewed it a few years ago and was blown away.
What are their racking procedures? Bulldog?
Lads. What is the bottling process like at Cantillon? Do they filter before repitching yeast? Do they just prime? Mixture of the two? I need this knowledge in my head.
Hey - they don't filter, nor do they prime. Instead they use enough young, sweet lambic to provide sugars for the brett to work on and slowly carbonate.
Cantillon............"nearly" impossible to find in the States; but a good friend in NYC turned me on to some of their Rose de Gambrinus last year. Exquisitely marvelous, and enjoyable to the extreme. My next road trip needs to be to Belgium, my favorite beer brewers; well, next to Yorkshire that is....... LOL!!! Trinity Brewing in Colorado Springs, and Crooked Stave in Denver, come as close as I've ever tasted, to a true Belgian sour. If you're ever in their area, you must give them a visit. Cheers!
+Whiskey River (Doc) we will! Love crooked stave and are lucky enough to get some over once a year or so.
Cantillon used to be "shelf turds" (as the neckbeards call it) until all the hipsters showed up in the craft beer scene. There was a spot in central California where they just sat on the shelf, and cost 20 bucks. Hype has driven the price up and made them scarce.
@@odeedlol
I expect a Zwanze special video!!! ;)
My girl
cascade brewing company makes beautiful sour beers in the US
+chaosrulerofall That's true, they definitely do - some of the best, too.
+chaosrulerofall But Cascade and Wicked weed are just too freaking expensive. I understand it takes a long time until they can turn a profit, but ~$30 a 750mL is ridiculous when I can grab something from The Bruery, Anderson Valley, or Westbrook. Heck I'd even buy myself some Boulevard Love Child before I drop $30.
idaho represent
Great video and introduction to the style. I'm personally still waiting for a eureka moment, but it's still interesting nonetheless. Got a bottle of St. Austell's Tamar Creek (a kriek not a sour) so perhaps it'll come from there.
I have a question though... As the yeast added is spontaneous and not measured, how can they continually brew the same sour? Would each batch not be different depending on the type and amount of yeast they had? Would a bottle of Cantillon purchases now taste completely different to one purchased 2 years ago say?
Enjoy the kriek - it's still made with a sour base so will have that tartness!
As for your question, brewers only let the beer be infected for 24 hours, so the amount of yeast is roughly the same. There are still some variations in batches of lambic, but when they blend it for gueuze/kriek/framboise etc they can correct that by using different quantities of each. More young lambic to reduce sourness/yeast flavours, more old if it is under-inocculated.
Therein lies one of the great skills of the lambic brewer!
The Craft Beer Channel And that's why brewing lambic and blending gueuze are 2 different specialties. Traditionally, some blenders don't brew, and some brewers don't blend. For instance, 3 Fonteinen has a very small brewing installation, most of their beers are blends with lambic from different brewers.
barvdw indeed. And Beersel don't even have a brewery, but they would like one they say.
Do they have hops? There's no mention of them.
you mean in Belgian lambic? They do but usually aged hops with very little bitterness left. They're just used for their preservatives. However, beersel use slightly fresher hops to add a little bitterness and aroma. That's very unusual though.
How similar is that white grape must blend to Vigneronne?
I think it's a bit more vinous and tannic. Almost had a grappa-like edge if it weren't for the lovely honeyed aroma.
Sounds awesome. I'm having St Lamvinus for the first time on Saturday, cannot wait!
So is Brett yeast the sole reason sours are sour? Are there any Saccharomyces yeasts that can also produce sour byproducts/flavors?
So this is a very old video and we have learned a lot since! Seems we may have mislead you there a bit - brett doesn't make a beer sour, it's the other bacteria that releases lactic acid that sours the beer (lactobacillus, Pediococcus). Brett adds that funky cider/farmyard kind of aroma and eats lots of sugar to really dry these beers out. Saccharomyces strains won't sour a beer either, but if those bacteria are present then a sacch beer can be sour - which is what these kettle/quick sours are. Hope that helps!
Yeah, after posting this question i watched your other video on yeast which seemed to indicate what you said about the bacteria producing these sour tastes, not the Brett yeast.
So, follow-up question 1: are there wild Sacch yeasts? Or are all wild yeasts Brett yeasts?
Are you not supposed to use a charred barrel for aging sours?
+Randall Schoverling hey Randall! this comment has me stumped! I've never heard of anyone using charred barrels for souring beer so not sure where that idea comes from? Where did you hear it? As far as I know if they are virgin barrels they may be toasted but not charred. If they are spirit or wine barrels it depends on the previous contents... would love to know more if you have sources!
I have a 5 gallon charred barrel. I just used it to make an oaked mild ale (John Palmer's 'Belladonna Took' recipe), and it was too strong, like whiskey tasting, burned wood.
I was under the impression that after a few times using a charred barrel as an aging vessel, all the flavor would be leached out. It would no longer impart any toasted qualities to the wort. I was thinking to then use it to age homebrew sour ales?
Hey guys. Would have been nice if you had added subtitles, because sometimes it was really hard to hear what was said. :) Nice video otherwise.
never heard about sour beer
+Dean Goodhue well it's an acquired taste but any of those listed in the video would be a fantastic start, and they are some of the most exciting beers in the world.
But sour beer is not limited to lambic and geuze. There's a lot of sours that're not lambics.
"Sour" beer ..is beer.
Honestly sours are rapidly fading yet again because nobody I know even all the guys that drink more than I do touch them anymore. everyones gone back to a IPA craze.
It's still a very fast growing sector but yes, everything else is left in the shade by IPA!
@@TheCraftBeerChannel I swear it's IPA this IPA that the only IPA I brew is a traditional English IPA. Using both a recipe and ingredients that we're around in the 1800's. Try finding a beer using Chevallier malt and you will be suprised. Easily one of the best malts and it's super rare because only 2 companies grow it.
OK, look, I love beer and I do a lot of home brewing. Nobody loves a good beer more than me. But I tried a sour beer awhile back, and I can see why people quit drinking them many years ago. I can't remember the name of it, but it was supposed to be one of the good ones. Now if you have the taste for sour beer then more power to ya. As for me, I'm gonna take a pass.
+spiff2268 haha, fair enough. All I'd say is keep trying when someone offers and maybe one day one might surprise you!
+The Craft Beer Channel
Oh, I never turn down a free beer!
Not really!!! sour beer
make me puke !!! Just like a good old food poisoning case, out9f a brewery in Santa Ana CA. No fun sour beers !!! No fun!!!