Tasting our homebrew quick sours (and making shandies!) | The Craft Beer Channel
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- čas přidán 20. 08. 2024
- It's the FINALE of our homebrew quick sour odyssey/hair-brained scheme. In this episode Jonny dry hops/dry cherries the hell out of his Philly and Kettle sours then taste tests them, before taking them back to Square Root to put them to the ultimate test - the FIZZY COLA SOUR SHANDY TEST. The results are...mixed.
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Remember to drink responsibly(ish) and not be that guy...
Who wants the recipe for the Dry Hop sour? Here it is! community.grainfather.com/recipes/699026. And as for the cherry one... community.grainfather.com/recipes/699027
I found that the glycerol produced by the Philly sour gave the perception of reduced sourness as well as a fuller body. Cool series!
Diesel, in Hull at least, is a snakebite (cider and lager) and blackcurrant cordial. Drunk only by those who like neither lager or cider but want to get drunk relatively cheaply.
A cheeky vimto was a Smirnoff ice and port, and did taste amazingly close to vimto.
Not sure what I'd Christen yours, but I want one.
Well, even if it wasn't quite what you wanted, the dry hopped sour looks beautiful!
For sure - definitely a brew I'll make again and keep perfecting - the hop combo was incredible!
I reckon this cocktail requires a whole new name rather than an adaptation of one out there. Up in Newcastle a Diesel was Half Lager, Half Cider (snakebite) and a dash of Blackcurrant cordial. Me and my mates did devise the bio-diesel one fateful night when the bar had run out of blackcurrant so we had to add lime cordial instead. Also a delicious if noxious combination that leads to many fun nights. Now in London people have no idea what I mean when I say either and say a Snakebite always has blackcurrant in. Radler I believe comes from some history of cycling in Germany and is usually half beer, half lemon pop, was similarly devised when a pub in Germany popular with cyclists started to run low on beer so it was blended with the pop I think.
That's homebrewing mate! Give it a few more go's on the first sour and you'll eventually get a great a beer with some tweaks
Very cool! The color from the cherry is amazing.
We call it "mazout". But since that's just diesel with a red colouring... :)
Awesome series. I've got a passion fruit sour recipe to brew on the back of this. Just in time for autumn ☔
Awesome, let us know how it goes!
share recipe please!
The look on Brads face at 16:45 says it all. Cheers!!
There's this romantic story about Raddler being the German for "cyclist". The story goes that as the tour de... Germany... passed a brewery on a stinking hot summers day and they didn't have enough beer for hundreds of thirsty athletes. So they panicked and lengthened their hefeweizen with grapefruit juice. The cyclists loved it and started coming back asking for more. I've just brewed one and I can confirm it was excellent. Brewed 10L of ~5% ABV hefeweizen and added 10L of grapefruit soda. Apparently fruit juice doesn't work quite as well. It came out at 2.5% and delicious.
Sounds like I'm trying out the fancy sour pitch then! Might try it in a raw ale and aging it in a carboy for a few months
We need the story behind the Sour bottle labels.
Great video, very interesting stuff. As others have commented a shandy was always lemonade. Cola and beer is just an abomination (I don't like cola)
In Flanders we call it a "mazout" (dutch for fuel oil) which doesn't sound any better than diesel if I'm honest.
If you’re not hopping in a Bonne Maman jar, are you even hopping?
Exactly. Surprised I don't seem them in commercial breweries more often.
As a lazy alternative anyone tried mixing Dr Pepper with a lager? Might give it a go this week. Shandies are underrated
DO IT! Let us know how it goes.
I am not sure how Dr. Pepper tastes like, but in Germany we certainly mix Coca Cola and lager. Something like 70% beer and 30% Cola I would suggest. And it actually tastes best with wheat beer instead of lager.
Really interested in the cherry sour. So many cherry beers have that really artificial "tunes" taste which is awful. All that fresh cherry must be the key! Not sure it scales up to a commercial brew though...
Haha, well some breweries give it a go and use giant plastic barrels of the stuff. Kind of amazing to witness.
Looks great, guys! What do you think is the most feasible souring method in a homebrew setting? I am fearful that later batches might turn sour as well.
If you are truly worried about cross contamination you can have separate fermentation equipment for sour beers but souring in the kettle should kill off any bacteria after the boil but typically requires warmer temperatures during the souring process such as north of 90F or 32 C
Not worried at all! Lacto is so susceptible to heat and hops that it will die whatever you brew next. If I were to use anything more mixed fermy I would be much more careful.
you can start with the quick sour, like Jonny did pitch the lacto hold temp while the pH drops then boil, there is little to no risk once for contamination, Philly sour I would advise a separate fermentor and bottling kit, and or hop the future brews to well above the 20-30 IBU mark to avoid the risk. But if you start messing with Brett and wild yeasts well, again separate fermentors and bottling kits, ferment and bottle in separate areas if possible, but in the end brett is like any diastatic yeast, you just need to be aware of the risks. happy homebrewing.
Really fascinating video!
I've used cherries before in brewering, but from fruit (frozen then heated & puree'd) rather than buying packaged. What do you think the packaged puree is like in comparison to real fruit?
I can't say for sure as I haven't done it the proper way before! But the consistency of the professional products is why brewers prefer them for these kinds of beers - flavourwise they might lack a little.
I noticed at min. 7:55 the 1.5” GAS connector with safety valve.
Where did you buy it?
I’m interesting.
Thanks and great video 👍
Malt Miller, our homebrew suppliers and sponsors make/sell them
At least the clingfilm came off easier than it went on #heathernotrequired
Interesting episode. I use frozen fruit in my beer. What are your reasons for not using frozen?
Simply that we couldn't find frozen fruit we knew the origins of. No right or wrong approach!
As far as I'm aware, a shandy is only lemonade, with a dash of lime cordial at a push. Surely was the only font option in pubs, other than soda water or cola - which no way went in a shandy. Who remembers Top Deck (0.02% ABV) fizzy drink? 'Radler' I presume is a European thing? Also, I used to drink orange juice and cola. (Orangina + Coke).
Britain is in Europe
I don't think it's that common, but there are some smaller breweries who are making radlers in the US.
If you use 2 packs of Philly you’ll get the sour bite.
Awesome! Tried on a cherry sour a while back. Used 150g/L frozen fruit, didnt taste as much cherry I wanted too. Think u just confirmed my theory of increasing the fruit.. Do u think its worth trying kettle sour the cherry sour?
For sure! I think it depends on what you want - that richer, spicier and rounded profile for all out lemony citrus. Both would work well with cherry. And yes I think 150gpl is the lowest I'd go for this style.
Those cheap eBay pH meters are terrible. Pickup a Kegland one at a minimum. 3.1 pH should have been mega sour
pffft expensive brew 4kg at £10 a kg of cherry puree plus the rest of the ingredients
It sure is, but you don't just brew because it's cheap!