About This Course

From Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer's choice for building pleasant tartness on a schedule. Unlike Lambics, which can take years to develop, quick sour beers only need an extra day or two.  

In this course, Funkwerks Cofounder Gordon Schuck will teach you several methods to help you brew your own quick sour beers at home. He'll also demonstrate how to evaluate acidity in your sour beer and how to maintain the warm temperatures needed to promote the growth of lactic acid bacteria. Topics for this course include:

  • Quick souring: What works well and what works best?
  • Microbes that contribute to sour beer
  • Mash souring
  • Kettle souring
  • Measuring acid levels using pH and titratable acidity
  • Styles that are well-suited to quick souring methods
  • Equipment and sanitation concerns

Course curriculum

  • 01

    Welcome!

    Show Content
    • Introduction

    • Meet Your Instructor

    • About Funkwerks Brewery

    • Kettle Souring in Context

    • Course Overview

  • 02

    Quick Souring Overview

    Show Content
    • Quick Souring Overview Intro

    • Quick Souring Overview

    • What is quick souring?

    • Another Set of Tools

    • Unlike Mixed Fermentations

  • 03

    Get to Know Your Microbes

    Show Content
    • Get to Know Your Microbes

    • Souring Organisms

    • Saccharomyces

    • Brettanomyces

    • Lactobacillus

    • Classification

    • Homofermentative & Heterofermentative Lacto

    • Two Lactobacillus Strains

    • Lactobacillus & Lactic Acid

    • Pediococcus

    • Acetobacter

    • Detecting Lactic Acid Vs. Acetic Acid

    • Lactobacillus: The star of the show

  • 04

    Sour Malt Methods

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    • Quick Souring Overview

    • Reinheitsgebot & Sauermalz

    • Malt by Weight

    • How to Use Acidulated Malt

    • Pros of Using Acidulated Malt

    • Acidulated Malt

  • 05

    Sour Mash Methods

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    • Sour Mash Methods

    • Sour Mashing

    • Saccharification Temperature

    • Proceeding to Lautering, Sparging, & Boiling

    • Pros & Cons of Sour Mashing

    • The Advantages of the Sour Mash Technique

    • Avoiding Oxygen

    • Keys to a Good Sour Mash

  • 06

    Kettle Sour Methods

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    • Kettle Sour Methods

    • Kettle Souring

    • Steps

    • Pros of Kettle Souring

    • Pitch Rates

    • Pitch Rates for Lacto & Starters

    • Keeping Your Wort Warm

    • Temperature Control

    • Keeping Lactic Fermentation Warm

  • 07

    Measuring Acidity

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    • Measuring Acidity

    • Estimate Lactic Acidity

    • Titratable Acidity (TA)

    • How Do You Know if Your Pitch is Done?

    • Titration Kits

    • Measuring Titratable Acidity

    • PH Vs. TA

  • 08

    Additional Technical Concerns

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    • Additional Technical Concerns

    • Materials for Souring

    • Materials

    • Cleaning & Sanitation

    • Sanitation

    • Contamination Risks

    • Primary Yeast Strain Selection

    • Yeast Tolerance for Acidity & Fermentation

    • Re-Pitching & Flocculation

  • 09

    Styles That Work Well With Quick Souring Methods

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    • Quick Sour Beer Styles

    • Styles That Work Well With Quick Souring

    • Kettle Souring

    • Gose

    • Gose Recipe - Koriander und Salz

    • Berliner Weisse

    • Berliner Weisse Infusion Mash Recipe

    • Sensory Analysis for Sours

    • Blending

  • 10

    Conclusion

    Show Content
    • Thank You!

    • Note

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