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Modern Times Sour Beer Update 2 Aug 2013 | 07:08 am
With only three weeks to go before I leave San Diego, we're really kicking the sour beer program into first gear. I've got 15 cultures growing, and another 20 waiting in he cold box. The newest delive...
How to Brew on a 30 bbl Premier Stainless Brewhouse 23 Jul 2013 | 07:17 pm
Three years ago I did a post on my basic homebrewing process. Since then it has been of the most popular pages on the blog. Several people have told me that it really helped them to see an example of ...
Hunting Microbes for Modern Times 17 Jul 2013 | 07:26 am
There are innumerable permutations when it comes to sour beer production. There are breweries that sour the wort, then ferment it with brewers yeast. Others ferment with brewers yeast, then sour it. S...
Red Wine Yeast Sour Beer Tasting 11 Jul 2013 | 08:10 am
Before I left DC I jotted down notes on a sour red fermented with red wine yeast (BM45 Brunello to be precise). While I often repitch a few grams of rehydrated wine yeast at bottling to carbonate sour...
Modern Times Neverwhere - 100% Brett IPA 3 Jul 2013 | 05:29 am
One of the "fun" test batches I brewed for Modern Times in between batches of Lomaland, Fortunate Islands, Black House, and Blazing Worlds, was a 100% Brett IPA. Yesterday afternoon, I got my first ta...
My First Week At Modern Times! 27 Jun 2013 | 09:08 am
Already two days into my summer working at Modern Times, so I thought I'd share a few photos I took yesterday. Wort production is on a 30 bbl (930 gallon) Premier brewhouse. They are known mostly for ...
Grapefruit American Pale Ale Tasting 21 Jun 2013 | 05:23 am
I'm flying to San Diego tomorrow, still packing, so just enough time tonight for a quick review of the grapefruit-zest infused American pale ale that Audrey and I brewed a few weeks ago. The goal was ...
Sour Times at Modern Times: The Plan 18 Jun 2013 | 07:00 am
Thursday will be my last day at my "real" job until September. After nearly seven years working for the Bureau of Labor Statistics, I decided to treat myself with a summer “living the dream.” Friday I...
Sour Dubbel with Plums 14 Jun 2013 | 03:42 am
Fruit can be a crutch for brewers producing sour beers. When I drink Cantillon or Drie Fonteinen, I’d rather have the gueuze than the kriek. As good as the Cantillon Zwanze releases and the weird Drie...
Acid Malt Sour and Nectarine Tasting 11 Jun 2013 | 05:01 am
It is easy to settle into a rut when it comes to brewing sour beers. These beers can take so much time, and are inherently so risky that many brewers (including me) latch onto the first technique that...
