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The rise of sour beer and tips on how to brew them
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About the talk
We discuss the rise of sour beers in Australia and whether there is more room for growth. We look at the challenges and complexity involved with brewing sour beers compared to more traditional styles of beer. The brewers on the panel talk about the biggest learning curves that they experienced when perfecting the art of brewing sour beers. They offer advice for brewers who might be a bit nervous to take on the style, and they also share where they find inspiration for the weird and wonderful ingredients they’ve added to sour brews in the past.
00:00 Intro
00:44 About popularity
04:50 Key characteristics
10:10 About receipts
15:10 Unusual ingredients
19:05 About Bacterial and another interesting thing
24:00 Changings with a time
28:33 Changing flavor
33:40 Favorite ingredients
40:00 About combinations that didn’t work
42:30 The best experiments
44:55 Thanking
About speakers
With a background in sensory science, Karli Small began her brewing career as a lab technician at West End Brewery in Adelaide, South Australia. She held a series of brewing roles at West End before relocating to North America, where she was hired by Bell’s Brewery. Karl spent almost five years at Bell’s, finishing as brewing manager in September 2019. She’s back in Australia now, based in Sydney as head brewer & production manager at The Grifter Brewing Company.
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