Season 1, Episode
14 - This week, a show four years in the
making. Matt shares four different sours that he brewed in 2010,
along with a final blend of the four beers.
This week on the show, we’re going “back in time”, so to speak. We
recorded this episode back in June with Denise Ratfield,
but it never made it to the interwebs. Well, it’s finally here, and
it’s pretty great.
We kick the show off with two stellar beers from Jester King Brewery out Austin, Texas. The
first beer on deck is a farmhouse ale called El
Cedro, made with Citra hops, aged on Spanish cedar
spirals, and bottle conditioned with brettanomyces.
The next beer on deck was brought to us by Andrew Bell, Matt’s
co-worker at The Bruery, who purchased it at Jester King during one
of his recent trips to Texas. Nocturn
Chrysalis is an oak-aged sour ale made with Marion
blackberries from the state of Oregon. This is a rather remarkable
beer—almost akin to eating fresh pie. Even though it’s made with
blackberries, dark cherry notes are present in the beer, and they
blend nicely with the tart and sweet characteristics.
Feature: Homebrew – Matt’s
The last half of the show was very exciting for us. Back in 2010,
Matt made 10 gallons of wort and split it up into 2.5 gallon
carboys, all of which were destined to become different sour ales
that were to be blended to make one final sour. Doing something
like this is quite ambitious, and takes time and patience. These
beer are evidence that time and patience really do payoff when it
comes to homebrewing.
Three of the four ales were soured with different strains and
blends of bacteria from different yeast providers, White Labs,
Wyeast, and East Coast Yeast. The fourth (and best of the bunch)
ale was inoculated with dregs from different bottles of commercial
sour ales that were all pitched into a yeast starter.
Matt talks about the entire process from brewing to blending while
we discuss the different qualities in each of the beers, and then
share our thoughts on the final blend.
See you next week! Make some sours! …and be patient.
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