Video Tip: Avoiding Off-Flavors in Kettle-Sours
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about limiting oxygen exposure to avoid nasty off-flavors.
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Chris Tropeano, cofounder and head brewer at Resident Culture in Charlotte, North Carolina, covers the ins and outs of making tart but tasty and complex beers using the kettle-souring method.
In the full 54-minute video, Tropeano covers:
- recipe formulation
- various souring methods
- how hops affect souring
- ideal brewing equipment
- souring process and boiling
- adding adjuncts
And much more.
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