Michael Tonsmeire joins me this week to discuss sour beer brewing and his experiences creating sour Craft beers.
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Topics in This Week’s Episode (58:47)
- This week I welcome back Michael Tonsmeire. Michael is a founder of the brewery Sapwood Cellars in Columbia, MD. He is also author of the book “American Sour Beers“(Amazon Affiliate Link) as well as the blog The Mad Fermentationist online. He’s a certified beer judge.
- We discuss briefly some of the news from Sapwood Cellars.
- We dive into their Sour Beer program which has in some cases taken years to come to fruition. Michael specializes in many barrel aged sour beers.
- Michael discusses some of his favorite souring bacterias to use in beer, as well as what he’s using now for microbes.
- We talk about cross contamination and their move to a dedicated sour beer brewing system.
- Michael tells us how his hop schedule has evolved over the years for sour beers.
- We discuss carbonation and packaging for aged sour beer.
- Michael talks about some of the sour beers that have worked out best.
- He discusses some collaborations he has ongoing with other breweries.
- Michael provides his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
- Also check out BeerSmith, BeerSmith Web, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now. You can subscribe to the BeerSmith newsletter for free to get some great articles on home brewing.
Thanks to Michael Tonsmeire for appearing on the show and also to you for listening!
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