At 42 North, like most brewers, we take care to purchase fresh and well cared for hops for all of our beers and then keep them sealed and as cold as possible. The enemies of a hop’s volatile, flavor-rich hop oils and bittering acids are heat and oxygen. Recently we...
In the last blog post we described short-term mixed fermentations, here is a detailed description of long-term barrel-aged sours like those we will produce at 42 Below. Like short-term mixed fermentation beers, traditional barrel-aged sours include a variety of...
As an alternative method to “kettle souring”, discussed in our last post, the following can also be followed to quickly produce sour beers through short-term mixed fermentation If you’ve stopped in the brewery this summer, it’s likely that you have...
In the last Souring Methods blog post, we described kettle souring. This post will outline an alternative method to quickly produce sour beers through short-term mixed fermentation. If you stopped by 42 North Brewing this summer, it’s likely that you have seen some...
The sign is up. The barrels are stacked. The beer is fermenting. When can we expect some beer? For better or worse, barrel-aged beer, and specifically barrel-aged sour beer, is an exercise in patience. While many of you reading this blog have probably tried some of...
