Sour Beer Deep Dive

About this class

Sour beer production involves a completely different microbiology than standard brewing, and this workshop covers the key souring methods: kettle souring, mixed fermentation, and barrel aging. You taste examples of each style back to back and learn to identify lactic acid versus acetic acid character and how the brewer controls which one dominates. The head brewer shares the sensory targets Lamplighter uses before releasing each sour batch.