Slouch sits down for a chat about sour and wild beers with Brandon Jones from the excellent blog Embrace the Funk. The guys tackle a number of subjects from a homebrewer and commercial beer fan perspective, including: how to get started brewing beers with wild yeast, common fears and misconceptions regarding contamination and process, some exciting upcoming offerings that look to push sour beers further into the mainstream, and Brandon’s excellent interviews with legends Jean Van Roy (Cantillon) and Vinnie Cilurzo (Russian River) and pioneering newcomers like Crooked Stave’s Chad Yakobson.
If you have already “embraced the funk” or just want to learn more about this exciting branch of the craft beer movement, check out a great conversation with a brewer and writer that is passionate and knowledgeable about these beers.
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I have a tendency to think of sours in a narrowly defined region of “tart, fruity stuff that I enjoy on a hot summer day.” I would love to get a more comprehensive education in the possibilities here. Need to arrange some kind of tasting.
Kid, I know your boys at Avery are doing a bunch of innovative stuff in this area- probably a good place to start.
Quite true. The problem there is that none of that stuff typically gets out here to Illinois. I’m lucky that their anniversary beers show up here, but I don’t think I’ve ever seen an Avery sour out here.