All right _ I have been brewing lambic style sour beers every summer for the past five years. Once I have 3 batches done, I blend them into something special. Time flies when you’re brewing sour beers. This brew session shows off what will be the third brew of three that will be ready for blending next summer.

It’s The Annual Sour Beer Brew

This session is always fun because I brew with extract and it reminds me of the good old days of brewing with extract. You take 2 pounds of dry wheat malt extract and 4 pounds of dry Pilsner malt extract with four ounces of maltodextrin and mix it up with 6 gallons of water and you’re good to go.

The wonderful thing about this beer is it gets the advantage of being added to the dregs of a beer that was brewed two years ago. This year’s batch will have the strongest flavor of the group and will be exciting to see how it turns out.

Thanks for watching and reading. We like brewing outside with a quick session.

Check out the recipe here!