Sour dough beer?

[Druncan]

Anyone made a brew fermented with sourdough yeast?
We have a local yest culture for baking bread in our fridge, but I just wondered ,,,,,,,

 

[Dutto]

Made plenty of brews in Saudi using ordinary bread yeast but they never tasted spot-on!

However, having sampled a few sour beers over in France it's definitely on my "list of things to do" and I will try and do it using soured bread yeast that will (hopefully) be home produced as part of making sourdough bread.

Give it a whirl and let us all know how it turned out please.

 

[Druncan]

Cheers @Dutto you got it m8! I now have an idea to use with some old LME and bog myrtle/gorse flowers to do a quicky 'traditional' Gruit,,,,, will report back:hat:

 

[chthon]

I did one once, in the beginning that I brewed. I also baked much bread and had a sourdough culture made of rye flour. I must say that it smelled really yeasty, as in, that it probably contained no lactic acid or other bacteria.

I took some wort from another brew, and fermented it in a big bottle, after fermentation I racked it into a smaller bottle. I got an attenuation of 70%. I carbonated it for two weeks, then put it in a cool place for two weeks, before drinking. It was actually a nice beer.

 

[Graz]

Here's the commercial version: https://www.wildbeerco.com/item/277/Beers/Sourdough.html

Tastes like sourdough funnily enough.

 

[Dutto]

........

Tastes like sourdough funnily enough.

I think it may be an "acquired taste" but when I drank it for the first time I considered it so nice I went back for seconds ...

... and thirds etc.

Delicious!

 

[Druncan]

@Dutto that's the sort of taste test I like!!