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American Sour Beers Paperback – July 7, 2014
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From the Publisher
This book details the wide array of processes and ingredients in...
American sour beer production, with actionable advice for each stage of the brewing process.
Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles.
1. Sour Beers: A Primer - A Brief History of Sour Beers.
2. Getting Started - General Suggestions for Brewing Sour Beers.
3. Wort Production - Recipe Design.
4. Know Your Microbes.
5. Commercial Methods Of Souring - Classic European Methods & American Breweries’ Methods.
6. Homebrew Methods Of Souring - Mad Fermentationist (My Method).
7. Spontaneous Fermentation.
One of the most exciting and dynamic segments of today’s craft brewing scene...
American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.
Inspiration and practical applications for brewers of all levels are provided by some of the country's best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.
8. 100% Brettanomyces Fermentations .
9. Fermentors And Wood Aging.
10. Adding Fruits And Vegetables.
11. Aging And Blending.
About the Author
Michael Tonsmeire is an award-winning homebrewer, certified beer judge, sour beer blogger and has written articles on sour beers for various beer magazines. He most recently developed the recipes and grew the microbes for the sour beer program at Modern Times brewery in San Diego, CA. Tonsmeire resides in Washington, D.C.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
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On another note, the author writes an impressive blog at [...] and offers in the introduction of this book to answer specific questions from worried brewers that contact him through his blog.
Your zeal for brewing is more infectious than some Brett in an old wooden barrel.
Out of all the great Brewers out there, I am hard pressed to think of anyone that embodies the spirit of homebrewing more than you. Thank you for being a great asset to the homebrewing community and inspiring me to brew better beer.
Your writing style (as in your blog) is approachable, smart and informative. I just brewed my first Berliner Weisse with the recipe out of the book. I used Wyeast 5335 and Wlp 644 for the fermentation. Very strange looking spent grain in the mash tun!
I look forward to using this book as my guide through my Sour Beer journey.
Most recent customer reviews
Your book is an amazing jumping point but I have listened to you on the Brewing network and other areas and sometimes it sure sounds like you are changing your...Read more