Gluten Free Home Brewing

Sour Beer - Never Easier Than Now!

Sour beer, to some degree, has been present throughout the history of beer until relatively recently. Before the 17th century, yeast and bacteria had not yet been discovered. However, many strains of natural yeast and bacteria would find their way into the brewing process. Ironically, today we now acidify beer by intentionally introducing bacteria. Launched in 2019, Sourvisiae® (sounds like sour-vis-c-ay) produces both alcohol and lactic acid during fermentation within the first five days. Keep Reading...

Co-Pitching with Sourvisiae®

Sourvisiae® may be co-pitched with other beer yeasts such as Nottingham. The ratio of the two yeasts gives you control over how sour the beer turns out. Used by itself, Sourvisiae® will produce a sourness that is generally not desirable. And since Sourvisiae® is pitched just like any other yeast, no additional equipment or knowledge is required. Keep Reading... (same link as above)

Beer Blending - It's a Real Thing!

Beer blending fits naturally in this newsletter because it offers another way to control the flavor of any beer. There are several points during the brewing process that you can blend beer. However, the easiest may be the use of ratios. Using only a small sample of each beer, blend them together trying different ratios. For example 1:1, 1:2, 1:3, etc. Beers such as Porters originate from blending, and today you can still order a Black & Tan. So this is a proven method. Read Full Article

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