2019 Festival Event:
Brett & The Bugs - Sour Beer Fermentation
Unlike traditional "clean" beers, sour beers rely on strains of bacteria as well as wild yeast to produce sour/tart/funky flavors. The sour beers made at RPBC are barrel aged for a minimum of ten months, during that time the characteristics of the beer ebbs and flows, as the bacteria and wild yeast work their magic in transforming the beer. There will be a discussion of the various strains of yeast and bacteria used in the beers, how they affect the beer during the various stages, the conditions in which the beer ages (presence of oxygen, temperature changes, contact with wood, etc.), and an overall discussion of the process of making sour beers.
Unforeseen Consequences is RPBC’s Golden Sour Ale. A deconstructed version of this sour ale will have been made in advance consisting of four different samples. A full, albeit young, version of Unforeseen Consequences pitched with French Saison Ale Yeast, Brettanomyces Lambicus wild yeast, and Lactobacillus Brevis bacteria. We will also have three versions of the wort: one with only the French Saison Ale Yeast; one with the Brettanomyces; and one with the Lactobacillus. Participants will be able to taste and compare all four versions to experience how each element affects the wort, and how they work together to create the final sour ale.
Presented by: Random Precision Brewing Company
Event Series: Adult Science Series
Location:Random Precision Brewing Company
2365 West Dublin Granville Road
Columbus, Ohio 43235
2019-05-02T23:00:00.000Z to 2019-05-03T00:30:00.000Z