Fast Sour Beer Recipe

Serves: 48 Save

Ingredients (10)

  • 2 cups Briess light dry malt extract
  • 2.5 pounds 2 row malt
  • 2.5 pounds white wheat malt
  • 1 liter tap water
  • 2 tablespoons yogurt with live and active cultures (Fage recommended) or liquid probiotic supplement (Good Belly Big Shot recommended)
  • 1 ounce fresh herbs, such as rosemary, lemon verbena, and/or lemongrass
  • 1 375 milliliter bottle unpasteurized wild ale (Lindeman’s Cuvee Renee recommended for price and availability; see this list of beers with viable dregs from the Mad Fermentationist.
  • 1 package Brettanomyces Bruxellensis ( White Labs 650 or Wyeast 5112)
  • Small container of Starsan Sanitizer
  • 2 gallons purified water

Directions

Learn how to make this recipe at Serious Eats