Happy National Sour Day! 🍻

Happy National Sour Day! 🍻
To celebrate, we’re drinking Berliner Punch Berliner Weiss and Appreciated Cherry Gose! 🤤
Have you ever thought about how sours are made? 👀 👇🏻
Traditionally, sour beers utilize a long, arduous aging period to allow various bacterial and/or yeast cultures to slowly turn the fermented beer into a wonderfully complex and tart delight. (We may even have something Spontaneous in the works…) 👀
In practice, however, many brewers just do not have the time to wait up to 24 months for the souring to occur. Four Saints Brewing Company, among many other breweries, have adapted the newer strategy that emulates a traditionally soured beer: the kettle souring method!
Kettle souring is a technique that rapidly sours unfermented wort in just a matter of days and is the technique #FSBCo uses for many fan favorites such as: Berliner Punch, Black & Blue & Red All Over, Appreciated and our traditional Gose! 🙌🏻
TL/DR: wort + bacteria + time = SOURS! 👏🏻
Be sure to drop by and celebrate National Sour Day!
Cheers! 🍻