Brewing a Blackberry Kettle Sour Beer
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- čas přidán 7. 09. 2024
- We're heading to Mountainview Brewing Co. in Hope BC to see how they brew an experimental batch of blackberry kettle sour. The wort is soured in the kettle with lactobacillus bacteria. The lactobacillus bacteria consume the sugars in the wort and produce lactic acid. This lactic acid lowers the pH of the wort, making it sour. Blackberry puree is added during secondary fermentation to give a juicy kick to this tart beer. So let's go see how it is made. #sourbeer #brewing #blackberrybeer
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Hopefully, one day I will have the opportunity to taste the Mountain View Blackberry Kettle Sour Beer from Canada B.C. This beer sounds wildly tasty.
Already enticed by the flavor
Not a style of beer I have ever tasted. Sounds interesting! Thank you for expanding my horizons, Brewbird.
Any time!
I wonder what the Ph was. I have kettle soured 15 bbl batches of beer before. The Ph typically got down to 3.2, but we soured it for close to 2 days.
The head brewer, Sho, just told me it went down to a pH of 3.5 after souring in the kettle.
@@MissBrewbird wow that's low! I make rum at 5.
Did they survive the flood?
They are still up and running, I went quite a while ago, in April I think. I am always behind with my video editing 😓
@@MissBrewbird well who could get angry at you for being late?