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The Current State of [American] Sours

When thinking about what the modern era has brought to the wild and sour beer space, time isn’t the factor that it used to be, and there's hope the momentum that is gaining with local microflora won’t become stalled or merely a passing fad.

Mitch Ermatinger, Speciation Artisan Ales Jul 12, 2019 - 4 min read

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“What we do here at Speciation Artisan Ales is make mixed-culture and sour beers, and for a lot of people that means doing things one way. But the old-school mentality of aging sour beers has changed a lot even in the past 1 or 2 years. You can do things with sour beers in a month that used to take a year.

“We had a homebrew club here recently, and we were talking with them about the solera method, where we take a beer that’s been aging in a barrel for a long while, remove a lot of it, and blend in fresh wort. So yes, people are drinking aged beer, but the majority of what they are drinking is only 3 months old, so it has both liveliness and depth.

“A lot of progress has come from Milk The Funk and Milk The Funk Wiki. Over the years, we’ve all worked together to develop a new method of sour beers. Having the information compiled in one place has been a tremendous resource.

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