Why all sour?
“Why all sour?” is a question we are commonly asked, and a question we love to answer. It basically boils down to our love of sour beer, not being able to get enough of it, and using the challenges of sour beer production to our advantage.
Firstly, sour beer is our favorite style of beer. Like many who are passionate about craft beer, we were first enamored by the citrusy, piney, and resiny flavors of hops, and the bready, toasty, and sweet flavors from malt. After countless dances with malt and hops, we were introduced to our first sour beer. Sour beer was different, intriguing, and new. While it may not have been love at first sight, there was something captivating about this style. Whether it was the pleasant tartness of a Berliner Weisse, the deep complexity of a Gueuze, or the refreshing raspberry notes of a Frambiose, we found unique flavors in sour beer that kept us coming back for more. Before we knew it, sour beer became our favorite style of beer. However, there was a problem: where could we find more sour beers?
As we tasted our way through the amazing sours that some of the German, Belgian, and American craft breweries made, we quickly realized that there weren’t as many options for sour beer as there were for other styles of beer. If we were in the mood for an IPA, we wouldn’t have just one choice, but a plethora of choices at a craft beer store or bar. But when it came to variety in sour beer, our options weren’t has plentiful. Many stores didn’t sell sour beer, and the ones that did would have only a couple of options . When it came to bars, we were ecstatic to find even one sour beer on draft. So why aren’t there more options when it comes to sour beer? From the production challenges to consumer tastes, breweries are usually inclined to experiment with sour beer on a small scale, if at all. With only a handful devoting a large chunk of their time to these styles, finding sour beer has become a difficult task for those who love it. We hope we can contribute to making this process of finding sour beer a little easier.
While most look at the challenges of sour production and decide against pursuing it, we’ll be embracing these challenges. Sour beer production has been studied less than other areas of brewing. By focusing completely on sour beer, we can concentrate on learning as much as possible about the reasons certain flavors are produced in sours, instead of worrying about keeping up with the constant needs of production of styles with shorter fermentation times. Through focus, we hope to gain a better understanding of the beer, and in return, reflect that understanding in the flavors of our beers. Another big concern that many breweries have when it comes to making sour beer is cross contamination. This occurs when the microorganisms used to make sour beer find their way into beers that brewers don’t want to be sour. We plan to reduce this concern by producing only sour beer. However, we will still take great care to ensure that our beers are made using the same techniques that other breweries use to prevent unwanted yeast and bacteria from affecting beers they aren’t intended to be in. With our entire focus on sours, we can also craft a cellar around the production of sour beer. In doing so, we will partner with local breweries by renting time on their brewhouse to brew our wort, then bring it back to our barrel house for fermentation, barrel aging, blending and packaging. This allows us to forgo building a brewhouse (…for now), which would only be used sparingly for these beers which take so long to age.
It’s been said that constraint breeds creativity. By adopting a singular focus on crafting sour beer, we plan on thoroughly exploring flavors through conventional sour beer production techniques, as well as a few more experimental techniques. We are ecstatic so share this journey with you. Follow our progress on this blog, as well as our Facebook and Twitter pages to learn more!