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Higher acid levels will give you sourness. Sourness is pretty easy to describe, as it is a flavor common to most of us in the acidic foods you keep in your fridge or pantry – lemons, limes, yogurt, sour patch kids, vinegar, etc. Most of us have probably tried sour foods with different levels of sourness and complexity from acidic fruit to lactic fermented vegetables. When we say complex, we're talking about layered acidity. Imagine drinking lime juice as simple sourness. A complex sourness would be lemon, lime, grapefruit, and pineapple juice combined.
==Your First Beer(s)==
===The Kettle Sour===
People will often say to try making a kettle sour as your first sour beer. Kettle souring protects your cold side equipment from getting contaminated, but the process is actually a bit more involved than a traditional sour beer.
===Mixed Fermentation Sour===
Also called "a real sour", this is where multiple microorganisms are pitched into the fermenter and aged for many months in order to produce a sour beer.
==See Also==