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06/26/12 11:02 AM  
Lauren Salazar of New Belgium: Ton of sour info
I just posted my interview with Lauren Salazar from New Belgium...She gives some great advice on sour homebrewing, the grain bill for Felix, the hopping rate for Le Terroir, what's up with "Brett Beer" etc...


06/26/12 11:28 AM  
Re: Lauren Salazar of New Belgium: Ton of sour inf
This is an awesome interview Brandon! Thanks for doing this!



06/26/12 01:00 PM  
Re: Lauren Salazar of New Belgium: Ton of sour inf

Thanks for doing these.

06/26/12 02:44 PM  
Re: Lauren Salazar of New Belgium: Ton of sour inf
Awesome interview! I had the opportunity to meet Eric and Lauren at a NB Blending Symposium a few months ago, it was pretty sweet to taste beer straight from the foeders and hear about their process. Plus I got them to taste some of my beer and got some feedback! They definitely love what they do and do it well.
06/26/12 03:36 PM  
Re: Lauren Salazar of New Belgium: Ton of sour inf
Great article Brandon. Above all though I am adding this article to the long list of "opinions about sour beer stated as fact".

For instance, Ms. Salazar says "The second you taste vinegar it needs to be dumped because itís not getting any better".

For many people, acetic acid is a desirable component of a Flanders Red. (see BJCP guidelines for instance)

So let me modify that statement, "the second you taste vinegar in your sour beer, please contact me and I will dispose of it properly". ;)

Last thing, the info she provide about their technique of only souring finished beers fits in line with my major gripe about New Belgium's sours --- they're too clean!

In that section she makes it sound like mixed-culture fermentation is a no-no. But if you read between the lines a bit, she's actually just saying that mixed-fermentation is more unpredictable and thus (I assume) impractical for their large-scale commercial operations.

Funk it up!

06/26/12 03:43 PM  
Re: Lauren Salazar of New Belgium: Ton of sour inf
Edit: In the last bit I'm specifically talking about PRIMARY fermentation with mixed-culture.
08/24/12 08:27 PM  
Re: Lauren Salazar of New Belgium: Ton of sour inf
Wanted to add something to this for whatever ever:

I think Ranger IPA might be the most consistent and widely available hoppy beer on the market. So, the BIG upside of my criticism about New Belgium's mild-mannered decision making is that they have really made beer distribution work. And if they can bring interesting sour/funky beer to a wider market then they are doing righteous work. All that said -- I will continue to enjoy mixed-culture fermentations and low but appreciable levels of acetic acid.

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Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

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