{"id":1937,"date":"2016-08-15T17:00:24","date_gmt":"2016-08-16T00:00:24","guid":{"rendered":"http:\/\/www.beermonthclub.com\/blog\/?p=1937"},"modified":"2016-09-06T13:46:34","modified_gmt":"2016-09-06T20:46:34","slug":"beyond-bottle-long-live-slow-sours","status":"publish","type":"post","link":"https:\/\/www.beermonthclub.com\/blog\/beyond-bottle-long-live-slow-sours\/","title":{"rendered":"Beyond the Bottle: Long Live Slow Sours"},"content":{"rendered":"

\"panil-barriquee-bottle\"<\/a>I touched upon this very briefly in my last column, but wanted to dig a bit deeper into quick and kettle sours, particularly as The Rare Beer Club\u2019s featuring the slow-process Panil Barriqu\u00e9e.<\/p>\n

For my latest Trending column in All About Beer Magazine<\/em>, I tasted through a few dozen sour beers that had been made via quick- or kettle-souring techniques\u2014which are becoming way more popular as of late. The chemistry gist is this: most sour beers (and most beer generally) is fermented after its boiling process, and takes weeks or years to transform available sugars and such into useful things like alcohol, carbon dioxide, and the tart acidity of a sour ale. In quick- or kettle-sour beers, Lactobacillus<\/em> bacteria (like in Berliner weisse) is added under ideal circumstances before<\/em> the boiling process, creating a strong vein of lactic acid in a day or two. The subsequent boiling prevents said Lacto<\/em> from infecting a brewery\u2019s non-sour equipment, which, beyond time savings, also means you don\u2019t have to invest in actual sour equipment.<\/p>\n

Don\u2019t get me wrong. I did manage to track down a few quick-sour beers that are worth the effort, including two really nice (if curiously named) releases from Smog City Brewing Co. in Torrance, California: Cuddlebug (with welcome peach and apricot nuances) and Snugglebug\u00a0 (showcasing raspberry and boysenberry additions). Two super-good renderings that manage to work around the core limitation of these beers: the quick-\/kettle-sour process will, even if you do everything right, only yield a quite simple, pronounced lemon-custard-y sourness that (as far as I could find) works best when tempered by other ingredients… What I\u2019m getting to is probably some form of the following: Looking to rekindle that love of lambics, and other slow-brewed, complex sour beers? Tasting through a couple dozen kettle sours might help.<\/p>\n","protected":false},"excerpt":{"rendered":"

I touched upon this very briefly in my last column, but wanted to dig a bit deeper into quick and kettle sours, particularly as The Rare Beer Club\u2019s featuring the slow-process Panil Barriqu\u00e9e. For my latest Trending column in All About Beer Magazine, I tasted through a few dozen sour beers that had been made […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[7,4],"tags":[],"yoast_head":"\nBeyond the Bottle: Long Live Slow Sours - Craft Beer Blog from The Beer of the Month Club<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beermonthclub.com\/blog\/beyond-bottle-long-live-slow-sours\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beyond the Bottle: Long Live Slow Sours - Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"og:description\" content=\"I touched upon this very briefly in my last column, but wanted to dig a bit deeper into quick and kettle sours, particularly as The Rare Beer Club\u2019s featuring the slow-process Panil Barriqu\u00e9e. For my latest Trending column in All About Beer Magazine, I tasted through a few dozen sour beers that had been made […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beermonthclub.com\/blog\/beyond-bottle-long-live-slow-sours\/\" \/>\n<meta property=\"og:site_name\" content=\"Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/beermonthclub\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-16T00:00:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-09-06T20:46:34+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2016\/09\/panil-barriquee-bottle.jpg\" \/>\n<meta name=\"author\" content=\"Ken Weaver\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@KenWeaver\" \/>\n<meta name=\"twitter:site\" content=\"@BeerMonthClub\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ken Weaver\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Beyond the Bottle: Long Live Slow Sours - Craft Beer Blog from The Beer of the Month Club","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.beermonthclub.com\/blog\/beyond-bottle-long-live-slow-sours\/","og_locale":"en_US","og_type":"article","og_title":"Beyond the Bottle: Long Live Slow Sours - Craft Beer Blog from The Beer of the Month Club","og_description":"I touched upon this very briefly in my last column, but wanted to dig a bit deeper into quick and kettle sours, particularly as The Rare Beer Club\u2019s featuring the slow-process Panil Barriqu\u00e9e. 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