Having had a few weeks in the bucket to ferment, my dearly beloved hard as fuck IPA was ready for a few more weeks without the copious hop dregs sitting at the bottom. All looked well, with a delicious hoppy aroma when I cracked the top of the fermenter. All that remained was to move said IPA to the glass demijohns where my sour had been quietly turning delicious. This proved to be an opportunity for both the bottling of the Sour, and the second stage of fermentation for the IPA. All of this reminded me that I hadn’t provided a post for our successful souring, so I’ll go over that first.
Feeling a little sorry for our demijohns, now empty of their meady goodness, we decided we should fill them with something else. Naturally, it couldn’t be anything normal, but rather something novel and untried. We ended up settling on favourite of ours – sour beer! For those who don’t know, sour beer is a style of beer that is (as the name suggests) sour. Some examples of this are Lambics, Gueze, and what the Yanks call ‘Wild Ales’. For an added bit of funkiness, we decided that we’d also use a Saison-ish yeast, which should add some additional funky flavours.