American Sour Beers is a new book coming out next week from the premier sour homebrew blogger, Michael Tonsmeire. Michael began the road to this book with his blog The Mad Fermentationist. I was constantly referred to his blog when I began looking into brewing my first sour. He’s had one of the best blogs about all things sour for years, so I’m very excited for this book.
Here’s the publisher’s blurb with my thoughts after the jump:
One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.