Omega Yeast Labs makes a Lactobacillus blend that can sour beer at room temperature rather than requiring an elevated temperatures in the 90F-110F range. This is a quick 3 gallon batch sour using the kettle sour method to see what kind of results this blend can produce.
- 4 lb Pils malt
- 2.5 lb White wheat
- 0.5 oz Saaz 60 min
- 0.5 oz Hallertau 5 min
- Omega Labs Lactobacillus blend
- White Labs German Ale / Kolsch
// Mash-in 1.5 qt/lb at 150 for 60 min. Mash out and sparge to collect 3.5 gal 1050 wort. Sour for 72 hours with Omega blend. Boil 60 minutes, cool to room temp, pitch yeast. Collected around 3.25 gallons of 1048 wort. Pitch yeast with no starter. Brewed 3/6/16. //
Fermented down to around 1011 in about 1 week. Excellent malt character with just a touch of sourness. Kegged and carbonated to medium/high level.
Appearance: Light yellow, slight haze. Wispy white head that lasts for a while and leaves moderate lacing on the glass.
Aroma: Bright lemon and lime citrus up front supported by light breaded malts.
Mouthfeel: Extremely light bodied and bubbly.
Flavor: Medium amount of tartness and acidity up front, with lemon/pear. Light pils malts linger in the finish with a touch of citrus, which is almost like a Kolsch with a healthy squeeze of lemon juice.
Overall: A clean, spritzy, refreshing beverage with some great Berliner Weiss / Gose-like qualities. I’m not a Berliner Weiss expert but this beer was exceptional for my tastes. It could maybe be just a touch more acidic – using ice to chill the wort definitely cut the sourness down, but there was still an appropriate level that made it very enjoyable.
I highly recommend the Omega lacto blend for kettle souring. It’s very clean and quick which, in my mind, is ideal for this style since it’s not an overly complex sour beer like a gueuze. Personally I’m not a fan Brett character in this style – I think citrus works better than funk here, but that’s just me.