A walk around the world of beers with an acidic character
Since time immemorial, beers with an acid point have captivated palates and have been part of the world brewing legacy. But what makes them so special? The key is in lactic acid, a natural component that can originate both by specific microorganisms and for some wild yeasts. Before the formal discovery of yeast by Louis Pasteur in 1857, many traditional beers surely had a slight acidity that contributed an extra dimension to its flavor. The acidity, in essence, swings the sweetness and provides a complex profile that invites to explore.
Biology and team: a delicate dance
Operating with bacteria in homemade elaboration requires some attention and organization: These microorganisms can contagate everything from the hoses to the fermenter’s stamps. The key lies in keeping the equipment destined for traditional beers and those that want that acidic touch. Hygiene and the selection of materials resistant to possible infections are key to achieving a result without unwanted surprises.
How many roads are there? Two routes to achieve that perfect acidity
When creating SOUR beers at home, there are two main paths. One, known as ‘acidification in the pot’ or ‘Kettle Souring’, allows acity to acidity before the main fermentation, being much faster and with the advantage of being able to control the acid level. The other, more traditional and cumbersome, implies fermenting first with normal yeast and then add the bacteria to achieve that deep and aged acid. Each method has its charm and its challenges, but both offer unique results.
Cooking mechanics: Kettle Souring’s rapid method
To embark on the adventure of the Kettle Souring, it begins with a classic cooking and maceration process, but leaving aside the hops in this phase. The idea is that lactic acid bacteria ferment the sample in a warm environment, around 43 ° C, for several days. PH monitoring is crucial: when it reaches levels between 3.6 and 3.8, it is time to stop fermentation. Then, boil the mixture with the hops to kill the bacteria and prepare the basis for the final fermentation with traditional yeast. This method results in an acidic beer, but can have some different notes due to the speed of the process.
The traditional approach: patience that is worth it
On the other hand, the classic method is to let the main yeast do its job and, once concluded, the bacteria is introduced in a secondary stage. Although it takes months to complete, this process favors a complex mixture of aging flavors, with a profile reminiscent of spontaneous or long parenting fermentation beers. Patience, in these cases, translates into depths of flavor that have no comparison.
What does each one contribute? An analysis from different angles
The kettle source method is ideal for those who seek controlled acidity in record time, perfect to experiment without too much time commitment. However, the resulting taste can be different, more direct and less complex than the one aged in the bottle. On the other hand, the traditional technique requires more dedication, but offers an enriching sensory experience and a beer that can age and evolve over the years. The choice will depend on how much you value the speed against the depth in the final profile.
Of course, every step in the creation of SOUR beers can be enriched with details: the type of bacteria, temperature, secondary fermentation time, among others, influence the final result. Some brewers even combine different bacteria or add unusual ingredients to give a special touch to their creation, thus exploring the infinite possibilities offered by this style.
On the horizon, innovation continues. The science behind these fermentations deepens and new strains and techniques arise so that home breeders can challenge the limits. Curiosity and experimentation remain the best allies for those who want to customize and improve their art for themselves.
