Mixed-Fermentation Sour
American Wild AleBJCP 28B
Sour ale using mixed cultures of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus
A sour and funky version of a base style of beer.
How to Brew a Mixed-Fermentation Sour
Typical Malts
- ● Pale Ale or Pilsner malt
Typical Hops
- ● Hallertau Mittelfrüh
- ● Tettnanger
- ● Saaz
Yeast
● Ale yeast (e.g. US-05, S-04)
Style Requirements
Typical Flavors
FAQ about Mixed-Fermentation Sour
What is a Mixed-Fermentation Sour?
A sour and funky version of a base style of beer.
How much alcohol does a Mixed-Fermentation Sour have?
A Mixed-Fermentation Sour typically has 4–10% ABV. Original gravity ranges from 1.04–1.09, final gravity from 1–1.014.
How bitter is a Mixed-Fermentation Sour?
A Mixed-Fermentation Sour has 5–30 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Mixed-Fermentation Sour?
Typical malts: Pale Ale or Pilsner malt. Typical hops: Hallertau Mittelfrüh, Tettnanger, Saaz. Yeast: Ale yeast (e.g. US-05, S-04).
Do you need special equipment for a Mixed-Fermentation Sour?
A Mixed-Fermentation Sour can be brewed with standard equipment (pot or all-in-one system). Fermentation temperature: 18–24°C (64–75°F).
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