Guest Post: Souring the Sausage

November 27, 2017

Summary: We made a triple-decocted sausage-spiced caramelized-first-runnings hefeweizen which blew off all its yeast, spontaneously soured and spent 5 days bottle conditioning in my oven. Then we made beer judges drink it. Recipe Selection: My brewing buddy Mike and I decided to brew a Spice, Herb, or Vegetable entry for the Royal Finger Homebrew Competition. To test some ideas, I made tinctures and concentrates of blueberry, ginger, cranberry and orange zest to mix into a pleasant English porter I had made earlier in the year. The results varied from undrinkable (astringent cranberry) to unpleasant (biting ginger). Several beers and much discussion later, we started joking about making the weirdest beer we could imagine because the judges would be obliged to...

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