Back to Shopping at

Fermenter additions for sour styles?

What are people adding to the FV or boiling kettle at flameout in their sours to make them interesting? Fruit? Syrups? Herbs?


i have a lot of fruit growing on my land so i use it. Currants and Boysenberries work well in kettle sours, also have made a nice gose with store bought cranberry juice. Ive had some sour IPA which I really liked but havnt gotten around to making. I used to play around with barrel aging for those I would mostly use malt forward English style ales and introduce Brett which gives a lot of character. A sour porter is really good

I’ve made a lot of sours and try to strike a balance with a little fruit and most of the souring coming from the yeast, either brett or something like Philly Sour. Blood Orange concentrate and sour cherries tend to be my favorite fruits

I have added raspberry puree and lactose to my sours. The lactose sweetens it up and its called a tart shake here. The sour and sweet is a good combination. I was surprised when my daughter selected this brew over kolsch, imperial stout, a coconut brown ale for her wedding.

Sours are great for any fruit addition. I kettle sour so after boiling to kill the lacto I’ll chill down to 170° and add some of those ‘fruitier’ hops. Another thing I’ll do is dry hop with those hops.

Back to Shopping at