Fermented Peach Golden Sour

In this hotel, in addition to the brewing fermentations, we also venture into other fermentations. We haven’t produced penicillin from yeast yet, but with time we will. A lot of bread has already been made (without ever letting it spoil), garlic fermented in honey, sauerkraut, kimchi, onions and we even fermented the tomatoes (the cherryContinue reading “Fermented Peach Golden Sour”

Old School Berliner Weisse

A few years ago, it was very rare to hear about Berliner Weisses in the world of modern craft beer. The culture surrounding this beer was still on the streets of Berlin, where what Napoleon once called The Champagne of the North, was drunk. Originated in and around Berlin, there is no complete precision aboutContinue reading “Old School Berliner Weisse”

Coffee, Cocoa, Maple Syrup, Salted Caramel Gose

Time passes and passes quickly, the summer days are gone and almost back and we still haven’t written about it. Sorry about that, life happens. Well, remember that kitchen sink Black Gose? This beer is the opposite. Like that Beatles song that when played backwards left an enigmatic message. Turn me on, dead man. TheContinue reading “Coffee, Cocoa, Maple Syrup, Salted Caramel Gose”

Lichtenhainer with Grapes and Lime

Lichtenstein, Lichtenhainer and Lichtsteiner. For us these names all sound the same but only one remains in memory. Lichtenhainer, because it’s beer. This was an easy guess. We’ve started to think that beer geeks come up with “historical” styles just to validate stupid ideas that someone had. They should be considered “anecdotal” styles since whenContinue reading “Lichtenhainer with Grapes and Lime”

Kitchen Sink Black Gose

N: My leftover bag has these ingredients.The mission, if you choose to accept it, is to turn this into a decent beer to drink.I smell Gose.What do your eyes say?J: Kitchen Sink Black Gose?N: I won’t even argue anymore…J: When P. reads, he’s gonna get the chillsJ: Let’s get the color of the Sinamar /Continue reading “Kitchen Sink Black Gose”

Kveik Hazy Pastry Sour

Haze boyz, haze boyz, whatcha gonna do, whatcha gonna do, when they come for you? The pastry trend rolled out in the beer world and not even sour beer is safe from this. And if you can’t beat them, join them. It’s a strange day today since we have mixed feelings regarding this concept, butContinue reading “Kveik Hazy Pastry Sour”

Tepache Sour Ale

One more trip. This trip began many years ago and it was the embrace of something, vaguely unknown, fermentation. What at first was just about beer, quickly took on other forms. Mead, Cider, Bread, Pickles, Tepache, Kombucha, and so on.Unlike beer, which has a lot of information produced and easily available, there wasn’t that muchContinue reading “Tepache Sour Ale”

Patersbier: Honey and Pansies

Hops, used in beer production, are a flower. Pansies are also flowers. This story practically writes itself isn’t it? Continuing the saga of unusual styles, we embarked on another journey through Belgian history. We all know Dubbel, Tripel or Quadrupel, the famous beers produced by monks in monasteries. Without dwelling too much on a monk’sContinue reading “Patersbier: Honey and Pansies”

Raspberry Vanilla Sour – All the Bretts + Lactobacillus

101 on how to plan a beer: J: @N I have All Bretts yeast from Omega, assuming it works… ideas?N: Checking my notebook… N: I got this power combo N: ale with lacto pitched at 40ºC and free fall for some days, followed by a fruity brett with a high pitch rate + munkebo raspberryContinue reading “Raspberry Vanilla Sour – All the Bretts + Lactobacillus”