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Quick Sour Beer

Dan Hansen • Feb 25, 2020

Season 1  / Episode 1

Today I'm brewing up a 3 gallon batch of kettle sour beer on my Gigawort brew system. These beers catch a bad wrap in some circles but they're becoming more and more popular and I totally get why. I love the snappy, fruity aromas, clean tart flavors, and big bold colors of quick sours.


This style may seem daunting, but it actually makes for a pretty simple brew day. I'll be performing a single infusion, boil-in-a-bag (BIAB) style mash. After that it's just a quick ~5 minute boil and we'll be chilling the wort for acidification.


Now, let's make some beer!


Things I used in this video:

Quick Disconnect on the Gigawort: https://amzn.to/2ORkhYi​  

Mash Paddle: https://bit.ly/3jCzoDi​  

Temperature Controller: https://amzn.to/3hB4tpg​

Fermentation Heater: https://amzn.to/30NkQYM ​ 

Grain Bag: https://bit.ly/2WUSz1g ​ 

A Clamp: https://amzn.to/3jw2dRT ​ 

3 gallon carboy: https://bit.ly/39tQYVw​

Stopper: https://bit.ly/3hBIYEL ​ 

Airlock: https://bit.ly/3fT79hk​ 

Eye dropper (for lactic acid): https://amzn.to/2BssFKZ​  

Star-San: https://amzn.to/2WROvyZ ​ 

Stainless Cups (12): https://amzn.to/2ZWXgtF ​ 

Field Notes: https://amzn.to/2D1u2R9 ​ 

Toolbox (kettle stand): https://amzn.to/3eXik7t​ 


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Hop Print: https://bit.ly/3cO51FA ​ 


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By Dan Hansen 16 Feb, 2021
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years. I’m stoked to give it a shot. Let’s make some beer!
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