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Making a sour from old bottles of beer?

After attending the AHA conference this year, I’ve been bitten by the sour bug. My first response was to plan on brewing up the Dawson’s Kriek recipe as a gateway batch. But something else popped into my head yesterday.
I have a fair number of older bottles of beer laying around from batches that I just didn’t really care for. Imperial stout, Irish red, Wee heavy and some other browns. Definitely enough to make a dent in a spare 5 gallon carboy. Rather than dumping them out, has anyone reclaimed bottled beer to make a sour? I figure it’s rather low risk considering the alternate fate of the bottles. I’d only be out the cost of some additional fermentables and sour blend.

Michael

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