What is mixed fermentation beer? | The Craft Beer Channel

Рет қаралды 14,795

Күн бұрын

What is mixed fermentation beer? | The Craft Beer Channel
This week we break through the bull around mixed fermentation beer - what's the difference between kettle sour, mixed fermentation, farmhouse, sour, lambic, spontaneous and wild beer? Using four delicious examples, we cut through the haze with some seriously bretty knowledge.
SUPPORT US!
Pledge on Patreon and get some cool merch & videos: / craftbeerchannel
Buy our new book, the London Craft Beer Guide, today:
www.amazon.co.uk/London-Craft...
And buy our first book, Beer School here:
USA (Amazon): tinyurl.com/zbjx4sn
UK (Amazon): tinyurl.com/zksjmdf
Europe (Beer Merchants): tinyurl.com/jy6fr2y
Twitter - @beerchannel
Facebook - / thecraftbeerchannel
Instagram - @jonnygarrett @mrbradevans
Remember to drink responsibly(ish) and not be that guy...

Пікірлер: 67

@photosmithy 5 жыл бұрын

Top video for those like me who want to experience something different to ipas 👍🏼

@modgrip805 5 жыл бұрын

5:00 'Sacchronomyces' - a yeast you can set your watch by ;)

@shadowtigerpro 5 жыл бұрын

Glad to see a video of one my favourite types of beer! Would love to see a video about Imperial Stouts/Baltic porters explained in the same style!

@TheCraftBeerChannel 4 жыл бұрын

Noted! We'll look into it!

@ATL-xi7lo 4 жыл бұрын

Excellent content and production gents! Appreciate the hard work. Learned a lot more about yeast.

@danmill72 5 жыл бұрын

Excellent video guys. Bravo

@Rico7Point5 5 жыл бұрын

The spontaneous approach harks back to the way beer may have been discovered or how beer was a common beverage made at home, way way way way way back in the day. Cheers!

@TheCraftBeerChannel 5 жыл бұрын

Indeed - it is how all beer was made for the first few millennia of beer being around and we didn't discover what yeast was until the 1800s! We thought it beer's alcoholic effects were a gift from god.

@mrougelot 5 жыл бұрын

Fantastic video that will get more and more relevant as sour beers become more and more popular.

@TheCraftBeerChannel 5 жыл бұрын

Not just sour beers - two of these aren't sour at all!

@brentrusche2056 4 жыл бұрын

Overall, another well-done video! Minor detail: ~1:23 - When discussing the first beer you said, "low acidity" when I think you meant to say either "lower pH" or "higher acidity."

@TheCraftBeerChannel 4 жыл бұрын

You are 100% correct. Whoops!

@wayleygg 2 жыл бұрын

Fun fact, Bret Hart is from my hometown and you can see his family's original home (which I believe was sold a number of years ago) built on a hillside facing downtown.

@RoranRock 5 жыл бұрын

Important video, because sour beer is a vaste field of very different brews, and it's hard to categorize and to educate the public. It's also important to know what goes behind making good mixed fermentation beers, and it's hard justifying the prices to an uneducated public...long time in barrels, blending skills, huge amount of knowledge about yeast and bacterias, a yeast lab in the brewery, barrel knowledge...all that contribute to the taste, and price !

@TheCraftBeerChannel 5 жыл бұрын

Indeed! When something taked 3 years to make you have to actualise that cost of time! And skill...and of course risk!

@callumyoung 5 жыл бұрын

I noticed You have an Allagash t-shirt on who have their own coolship for spontaneous fermentation. Visited them last year on a similar pilgrimage to the one you guys had recently and brought back an amazing Resurgam from their coolship program. Very delicious

@TheCraftBeerChannel 5 жыл бұрын

We went a few weeks back as part of an hour long documentary we are working on! Coming out in a few weeks. Plus an interview with their brewmaster a few weeks later

@callumyoung 5 жыл бұрын

The Craft Beer Channel loved it there, beautiful place. Portland was great on the whole! Look forward to the doc, I also visited Treehouse and Trillium whilst I was out there

@TheNacron 5 жыл бұрын

One thing that is really important about the first beer. Lactobacillus is added after boiling & cooling down. It is not really clear in the first part of the video. Another tangent, Berliner Weisse is traditonally made with Brettanomyces just try a Schneeeule. So Berliner Weisse is traditionally a mixed ferm beer ;)

@TheCraftBeerChannel 5 жыл бұрын

Sorry for any confusion! We didnt go into too much detail there as you can sour before or after the boil - depending on your own process and opinion. Most brewers will sour before boiling, in our experience at least, as they can halt it when they want by starting the boil. They sometimes not a short boil beforehand if adding packaged lacto - to make sure it is free of other microbes.

@jazzman5115 5 жыл бұрын

@@TheCraftBeerChannel I can confirm that souring often happens before the boiling. Reasons for that are different and up to every individual brewer, but some factors are - hops is somewhat antibacterial and might kill the lactobacillus - a lowered pH through pre-boil souring lowers the efficiency of the hop "yield", meaning you have to use more (expensive) hops - a low pH at the same time is beneficial for some enzymes so sometimes brewers even add a little soured wort to the mash already Note that I'm not an expert on that (yet I hope), still wanted to mention those points. Souring in brewing is quite an interesting topic in general.

@Vinnie13 5 жыл бұрын

Excellent video, I've really got into sours and mixed/wild fermenting beer. If you haven't visited Little Earth Project you need to! Blackened Sun in Milton Keynes is a newer brewery but all their stuff is Belgian inspired and he has some dead funky yeast skills 😁

@TheCraftBeerChannel 5 жыл бұрын

We LOVE little earth - we put them in our breweries to watch video in 2017. And we have had some nice beer from blackened sun - looking forward to seeing them hit their stride.

@tastytales 5 жыл бұрын

We just visited Brouwerij Boon, learned so much about Lambic beers! (Short video doc coming up in a few weeks)

@TheCraftBeerChannel 5 жыл бұрын

looking forward to ti!

@tastytales 5 жыл бұрын

@@TheCraftBeerChannel It was awesome! We were there on a brew day so witnessed the cool ship being used and the spontaneous fermentation. Pretty cool!

@MrJameskuzara 5 жыл бұрын

Love sours, drink more of em! And make more videos about them! 👍

@TheCraftBeerChannel 5 жыл бұрын

great! But just a note - only two of these were sour!

@MrJameskuzara 5 жыл бұрын

@@TheCraftBeerChannel so instead of calling everything a sour I should call it a mix ferm?

@TheCraftBeerChannel 5 жыл бұрын

@@MrJameskuzara Not quite - so "sour" is a taste profile, like citrusy or juicy or roasty, while mixed ferm is a process used in lots of different styles of beer. Like the difference between calling something "hoppy" and is an IPA. They aren't always both. So you could call the North Brew and the Boon beers here "sour", but the JK and DLS beers aren't at all sour, their pH isn't far off water.

@kevinpayne3482 2 жыл бұрын

Love the allagash t-shirt have you tried their “true penny” Pilsner?

@TheCraftBeerChannel 2 жыл бұрын

Sadly not. Is it as good as I expect it to be?

@kevinpayne3482 2 жыл бұрын

Better, it’s a seasonal beer they brew in the spring-summer months. I discovered it this year. Their next seasonal for the fall is called “haunted house” a hoppy dark ale. You can check it out on their website

@langhebarolo 11 ай бұрын

Just found your channel and I'm enjoying it, one question the first beer is sour but does sour not mean high acidity not low acidity?

@TheCraftBeerChannel 10 ай бұрын

Hahaha fair question. So yes I guess high acidity is right from a flavour point of view, but we were talking pH... which would of course mean low acidity (around 3.2pH)

@langhebarolo 10 ай бұрын

Great thanks for your response!

@1408Zodiac 5 жыл бұрын

Now i finally know what farmhouse means and it can basically be anything 😅 no wonder i was confused. Also btw do you have any background in micrbiology? You seemed very confident and had few mistakes. Im impressed :)

@TheCraftBeerChannel 5 жыл бұрын

Haha no background but i (jonny) read a lot. And drink a lot.

@1408Zodiac 5 жыл бұрын

@@TheCraftBeerChannel The only thing i could put my finger on is that Brettanomyces has changed name to Dekkera bruxenellis but ofcourse 90% of the industry still uses Brettanomyces so you are not to blame for that one.

@TheCraftBeerChannel 5 жыл бұрын

@@1408Zodiac Good lord....why did the name change?!

@1408Zodiac 5 жыл бұрын

@@TheCraftBeerChannel Taxonomy reasons mainly, but dont worry it normally takes 10-20 years before it actually gets implemented by the industry. You might just see it in some research or something.

@Rico7Point5 5 жыл бұрын

"Tame the Yeast" as the saying goes.

@danjeweetzelf 5 жыл бұрын

geuze is a mix of 1, 2 and 3-year-old lambic

@TheCraftBeerChannel 5 жыл бұрын

Usually they are. Although the one in this video is pretty all 3-year lambic, with a touch of young lambic to start bottle refermentation for carbonation. It is why it has such complexity and a higher alcohol content

@patrickjennings5237 3 жыл бұрын

I love Boon!

@TheCraftBeerChannel 3 жыл бұрын

Us too

@jamesw7983 5 жыл бұрын

Are you doing the Toer de Geuze this year?

@TheCraftBeerChannel 5 жыл бұрын

Sadly not! Been to the last 2 so sad times.

@jamesw7983 5 жыл бұрын

This year will be my first, looking forward to it!

@jamesw7983 5 жыл бұрын

@Rare Brew I booked a bus for Timmermans, De Cam, Tilquin and Hannsens on sunday, and I may go to boon and oude beersel on saturday just walking

@ShortMan_123 5 жыл бұрын

Great vid- so what's the deal with Brewdog's Overworks? (I know I should take what I've just learned and answer myself but oh well :P)

@TheCraftBeerChannel 5 жыл бұрын

You mean what kind of beer are they making? I believe all of them! There's been some kettle sours (Blitz), some "wild/tamed" beers like the Funk IPA, I believe they are building towards a house culture (or maybe a few), and then they have a coolship so will be making spontaneous beers already!

@ShortMan_123 5 жыл бұрын

The Craft Beer Channel Awesome, thanks! Ps their taproom in Ellon is awesome, definitely worth a visit!

@TheCraftBeerChannel 5 жыл бұрын

@@ShortMan_123 Oh we've been! Though I imagine it has grown to twice the size by now!

@ShortMan_123 5 жыл бұрын

The Craft Beer Channel It seemed pretty big! Check it out :P instagram.com/p/Bv_UR1NHpXo/?igshid=1lwpx2qdg8msk

@pyxel 5 жыл бұрын

Pretty sure NB is not using natural lacto to sour their kettle sours. Little bit confusing.

@TheCraftBeerChannel 5 жыл бұрын

Not sure either but the process is the same - it has to be left overnight at least to sour then boiled.

@thekentishpilgrim 5 жыл бұрын

Bit of a disservice to Kernel who also were one half of Colonel Toby no?

@TheCraftBeerChannel 5 жыл бұрын

Our humble apologies to them! It wasnt the key message of a short vid.

@NiceGoss 4 жыл бұрын

Why dont you guys rinse your glass with water in between beers?

@TheCraftBeerChannel 4 жыл бұрын

We try to rinse them whenever possible but most important for us in filming is not breaking the flow of our conversation so we make the best possible video.