American Sour Beer: Innovative Techniques for Mixed Fermentations

Michael Tonsmeire

Jun 2014 · Brewers Publications

About this eBook

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Ratings and reviews

Very informative book on sours. Easy enough to understand as a beginner, and complex enough to please those with sour experience. Has a nice selection of recipes as well.

The book is very informative, and the author is even super helpful if you email him about modifying the recipes.

excellent book. easy to read

About the author

Michael Tonsmeire is an award-winning homebrewer, certified beer judge, sour beer blogger and has written articles on sour beers for various beer magazines. He most recently developed the recipes and grew the microbes for the sour beer program at Modern Times brewery in San Diego, CA. Tonsmeire resides in Washington, D.C.