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.
Lecture developed by
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.Read more
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