Fermentation, Lactobacillus, Brettanomyces, Pediococcus, Turbid, Coolship, Wild, Sours
Propagating a clean strain of Lactobacillus is difficult. This lecture addresses the routes taken to propagate a pitchable quantity of lacto culture, as well as the typical brewing techniques used to achieve a sour beer style. In addition, spontaneous fermentation and the intentional use of wild yeast and bacteria for primary and/or secondary fermentations are discussed. The success resides in cleanliness and strict procedures to avoid infections and cross-contaminations.
Brian has over 18 years of experience in the brewing industry. After working with Flying Dog Brewery for three years, in 2003 Brian applied for and was awarded a scholarship to the Siebel Institute. Following completion of the program in 2004, Brian received a Brewing Science Degree at the Siebel Institute and World Brewing Academy in Munich, Germany. Brian began working with wild ales and barrel aging while at Goose Island Beer Company. Award-winning beers such as Sofie, Madame Rose, Juliet and Lolita were created under Brian’s barrel-aging innovation team. In 2016 Brian opened Whiner Beer Company, a brewery dedicated to wild fermentations and sustainability. Using oak barrels and a coolship, Brian creates spontaneously fermented beers.