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Best flavor of dr hyde4/3/2024 ![]() Brewing sour beer is really a different world, and I love being on both sides of that fence getting to experience brewing a wide range of beers at Perrin. Although they may differ greatly regarding ingredients, fermentation, and the aging process we try to make sure both are held up to the same high standard of quality. Making both high quality clean beer and sour beer requires a great deal of knowledge and skill to do so. ![]() On the other end of the spectrum, I love being a part of making sour beers and using these microbes to produce acidic, mouth-puckering, delicious sours. On one end, our production team works tirelessly to keep wild yeast and bacteria out of our beer at all costs. This is accomplished through extensive microbiological testing at several stages throughout the brewing process. As the QC/Lab manager at Perrin I’m personally in charge of ensuring that all our flagship beers are free of any microbial contamination. ![]() It’s an interesting concept to look at these microbes as a contamination and problem in normal beer production, and then use them as a tool and necessity in sour brewing.Įven more intriguing is that I’m truly in the cross roads of this double-sided mindset. I have always found the irony of this situation slightly entertaining and I believe it is an excellent example of how varied and expansive beer styles can be from one another. That means that the very same microorganisms that would be considered a terrible contamination in most of our beers, are also used to ferment and create the great sour beers we love. Sour beers are produced using either wild yeast, bacteria, or a mixture of the two. As drinkers of Perrin might know, we really like to make sour beers. But in all honesty avoiding such microbes doesn’t always hold true for all the beers we make. We do anything we possibly can to prevent our beer from being spoiled, ruined, or degraded by unwanted organisms such as wild yeast or lactic acid producing bacteria. As professional brewers, we expel great effort and focus extensively on ensuring our beer is a clean stable product, free of any off flavors or microbiological contamination. Sour beers seem to produce two extreme opinions, they are either loved or hated passionately. Written by Bryan Bastow, Brewer & Quality Control Manager
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