Kettle sour
Term from the Brauwerkstatt brewing glossary, category “Beer styles”.
Explanation
Fast method for sour beer: before the boil the wort is soured in the kettle with lactic acid bacteria, usually for one to two days at 35–45 °C (95–113 °F). It is then boiled, which kills the bacteria, and a normal yeast ferments the beer. This is how Berliner Weisse, gose or fruity sours are made without contaminating the fermenter with bacteria.
Test your knowledge
What is a kettle sour?
- A beer stored in the kettle
- A beer that tastes of limescale
- A sour beer soured in the kettle before the boil
Show answer
Correct: A sour beer soured in the kettle before the boil. Lactic acid bacteria sour the wort, then it is boiled. This keeps the fermenter free of bacteria.
Which country does the beer style “Catharina sour” come from?
- Brazil
- Canada
- Colombia
Show answer
Correct: Brazil. Brazilian beer style from the state of Santa Catarina: a light, refreshing sour beer that is briefly soured with lactic acid bacteria in the kettle (“kettle sour”) and gets lots of fresh fruit, such as passion fruit, guava or mango.