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==Interviews==
=== Podcast ===
'''The Sour Hour''': Jay Goodwin hosts a monthly podcast for The Brewing Network called ''The Sour Hour'', which focuses on sour and wild brewing. ''The Sour Hour'' podcast is highly recommended by the members of ''Milk The Funk''. <br />
[https://itunes.apple.com/us/podcast/the-sour-hour/id920652546?mt=2 iTunes] <br />
[http://thebrewingnetwork.com/sourhour.xml Direct Downloads/XML] <br /><br />'''Fermentation Nation''': Jay Goodwin of The Rare Barrel and host of The Brewing Network’s Sour Hour is online with us answering some questions from the gang at Milk the Funk. Learn how he got started, what he has been doing, and what is on the horizon.<br />[http://fermentationnation.net/?powerpress_pinw=517-podcast Listen]
===Online Articles===
* [https://www.therarebarrel.com/index.cfm?method=blog.blogDrilldown&blogEntryID=6185D53F-E75B-FD49-E98C-13D86D88AECC&originalMarketingURL=blog/An-Overview-on-Fermentation-at-The-Rare-Barrel An Overview on Fermentation at The Rare Barrel.]
* [http://allaboutbeer.com/article/the-rare-barrel/ All About Beer Interview. July 15, 2014.]
* [http://en.wikipedia.org/wiki/The_Rare_Barrel The Rare Barrel Wikiedia page.]
* [http://sourbeerblog.com/the-rare-barrel-brewery-profile-interview-and-tasting/ "The Rare Barrel: Brewery Profile, Interview, and Tasting" on Sour Beer Blog.]
==Recipes==
Jay Goodwin released the recipes for their base wort on episodes 1 and 2 of ''The Sour Hour'' <ref>[http://www.homebrewtalk.com/showthread.php?t=496393 User "mbbransc" on Homebrewtalk. 10/24/2014. Retrieved 04/26/2015.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1201158216579057/ MTF tips on where to buy malted spelt.]
===Golden (loosely based on lambic)===
* 12° Plato (1.048 SG)
* 70% base malt (any type; probably Belgian Pilsner)
* 12% malted wheat
* 6% rolled oats
* 6% spelt malt (substitute wheat if you can't procure spelt)
* 6% special aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
===Red===
* 14° Plato (1.057 SG)
* 70% base malt (any type; probably Belgian Pilsner)
* 12% malted wheat
* 4.5% rolled oats
* 4.5% spelt malt (substitute wheat if you can't procure spelt)
* 4.5% special aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
* 4.5% crystal 60
* Use dehusked black (Carafa II or III) to adjust color to you liking; ~1%
===Bruin===
* 16° Plato (1.065 SG)
* 70% base (any type; probably Belgian Pilsner)
* 12% malted wheat
* 3.6% rolled oats
* 3.6% spelt malt (substitute wheat if you can't procure spelt)
* 3.6% special aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
* 3.6% crystal 60
* 3.6% chocolate
* Use dehusked black (Carafa II or III) to adjust color to you liking; ~1%
==References==