I was flipping through Amazon’s top Beer books this morning when I noticed another new book about sour beers. 12 reviews, 10 of which were overwhelmingly positive. However, the two other reviews were both 1 star, and noted that it appeared to be a poor translation. Sadly it seems as if it is a poor translation of my book (and a couple BYO articles) into English… From chapter #2 of American Sour Beers: Take plenty of notes on the process and flavor at each step to help avoid mistakes or recreate successes in the future. Technique evolves slowly with sour beers because the feedback loop takes years instead of the weeks or months it does with clean beers. A quote from “Sour Beer: Discover The Special Taste of Sour Beer and How To Brew At Home” Take the most number of notes on your lagers as you can. These will help you to keep away from oversights or reproduce triumphs later on. With acrid beer, your method advances gradually since the input circle takes years rather than weeks like clean lagers.
Posted on: Sat, 12 Jul 2014 12:56:42 +0000
Trending Topics
Recently Viewed Topics
© 2015