“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.