Sour Brown Ale

Something that I have been trying to work at Back Street is developing a clientele for sour beers. While getting in guest brews to fill this void I have also been squirreling away small batches of brew to become soured. The first to be released will be an American honey brown ale that was fermented with a blend of yeast and bacteria (American Ale 05 and Lactobacillus.) After fermentation it was transferred to a new vessel to which heavy toasted french oak and malolactic bacteria were added. The end result is our new "Sour Bee", falling in line with the original beer it was derived from "Delphic Bee." I am hoping to have it on tap this Saturday, May 28th The only draw back to producing sour beers is the intense time commitment to producing them. The bacteria involved in the process are very slow acting. This particular test batch has been in the works for nearly Seven months now and would be considered an introductory sour ale due to its subtle acidic character.