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.
- Details & Instructions
4.8 / 5.05 ReviewsThe 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, 2017Very Good Kettle Sour KitBrewed this several months ago and it turned well. Only thing you need to remember is that the lacto blend only works if wort is 90F or higher. I ended up leaving wort on my stove set to low after heating pad idea failed. Beer gets smoother the longer it ages. It’s not on the level of barrel aged funk, but it’s still a good beer.July 23, 2018Purchased
11 months agoSuccess1st taste today and very pleased, and since they asked, mine looks like the picture. While I waited the full three days for souring, I handled the rest of the brewing as I normally would - I didn't rack to a second fermentation, just bottled when it seemed done and drank my first one 6 days later - it was carbonated. Nice blend of sourness and sweetness. I know this style is minimally hopped, but a future batch I may pump up the hops some.May 25, 2018Purchased
4 months agoMy new go to Sour... relabeled "Wheat Tart"What a wonderful beer for those who love a sour. Super easy to make and those who love sour really like it. I let mine go for 3 days, and it gets your attention. I've given out several samples and those who had it wanted to buy a 6 pack. Enjoy!May 8, 2018Purchased
10 months ago
- Customer Q&A
Browse 6 questions Browse 6 questions and 11 answersWhat is the ABV?BEST ANSWER: Alcohol by volume is simply the percentage of alcohol in your wine and that will vary for a variety of reasons. If you try fermenting your wine in too cold an environment, you may not get as good results as someone else using the same kit at the recommended temperature, so be careful to follow instructions very closely to get consistent results.What white lab yeast would you recommend with this kit?If I wanted to filter this kit, at what point should I do that?BEST ANSWER: If you wanted to filter the Sour Dutchman, you will want to do so after the secondary fermentation.What is the FG and overall ABV of this kit?BEST ANSWER: Mine finished at 1.014 with ABV of a hair over 6%.This is my first sour attempt. I usually make my wort with a minimum of 4 gallons of water and this is the first recipe I have done that specifically states 2.5 gallons. It does not mention the using more than that until later. Will it make a difference in the souring process to have a larger amount of wort than the 2.5 gallons?BEST ANSWER: It should not make a difference.I normally make my wort with the full 5 gallons of water. This is my first attempt at making a sour. It is also the first time my recipe instructions have specifically said to make the wort with 2.5 gallons and no mention of the option to use the full 5 gallons. Will it make a difference with the souring process if I use the full 5 or should I definitely stick to starting with half the water?BEST ANSWER: I soured with a wort volume of about three gallons. It got plenty sour. It was cold on the counter in the kitchen (~65 degrees,) and the sweetness of the unfermented wort offsets the sour taste. This was my first time making a sour, and the wort just didn't taste very tart, so I let it sour for four days.
The good news is that my neighborhood friends are fans of sour beer, and all agree that it tastes good. Four days made it as sour as any commercially produced beer I've tasted.