DetailsInfluenced by traditionally soured ales, Sour Dutchman takes advantage of a fast acting lactobacillus blend to sour the wort in a few days, right in your brew kettle. This rapid souring has many benefits - first, a quick souring time, and since this technique is utilized before the main wort boil, no bacteria remains in your finished beer to possibly infect other batches. The result? A complexly sour red ale with flavors of dark fruit, figs and an underlying deliciously tart note. Because Sour Dutchman is soured in the kettle, it will mature very quickly into an extravagantly tasty, deep ruby colored masterpiece.
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5.0 / 5.01 ReviewThe answer to my pleas!25 years ago, a friend introduced me to sour beer at a pub in Grenwich Village, and I would go back every time I got to NYC. Last year I asked Midwest if they had a sour beer kit but they had to point me to a recipe on another web site.
I was so pleased to see that they added this kit a year later. It is very clever: you sour the wort for three days and then you boil it again with hops and then add the yeast. I am drinking one now, and it is DELICIOUS! This would be my Christmas gift beer, but 1) I think there won't be any left and 2) I just brewed an all-grain batch. The raw all-grain tasted good even before I bottled it.
Extract or all-grain. You can't go wrong. And don't be timid about the sour. Go for the full three days.October 22, 2017
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