Here at Sierra Nevada, we make plenty of sour beers the traditional way—wooden barrels and lots of time. But for Wild Little Thing, brewed to be slightly sour, we use the accelerated “kettle souring” technique. First, we make wort (unfermented beer) without hops. Then we boil it, cool it and add lactobacillus, the same friendly bacteria you know from yogurt or sauerkraut. Lactobacillus turns sugar into lactic acid. Voila! Now we’re sour. We blend this special wort (roughly 10%) back into Wild Little Thing’s total wort to achieve its tartness.
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