I enjoy a lot of the sours I’ve had–one of my go-to hot weather beers is Westbrook Gose, even.  But I still don’t know terribly much about how they’re made.  I came across an interesting article with some good info.

In a short period of time, though, things have changed, and it’s become common to find sour beers on beer menus and store shelves. As of right now, sour beers may still be just slightly unpopular enough for hipsters to drink, but not for long.

No kidding.  Gose seems like a bonafide trend at this point, and it’s a great “gateway” sour. .

According to Tomme Arthur, Director of Brewery Operations for Port Brewing in California, some brave homebrewers use dregs of yeast cultured from previous batches. Though, those cultures typically contain a variety of critters that may interfere with the souring strain (most notably, saccharomyces itself, which can dominate the fermentation process) which makes separating each type for fermentation not an option. Homebrewers interested in obtaining isolated cultures can find them at Wyeast or White Labs.

Brave indeed.  That seems like it would be enormously difficult, but kudos to those that try.

Give the whole article a read and maybe learn something new!