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Bridge Rd doctors up some sours

January 11, 2016
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Bridge Road Brewers and Doctor’s Orders Brewing have collaborated on four sour beers called Spontaneously Fermented.

The project took one base beer and split it into four separate beers: The original base, plus three other beers using the addition of Rhubarb, Grapefruit and Raspberries.

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Darren ‘Doc’ Robinson, Ben Kraus and friends sampling the new beers (picture courtesy Bryn Price of Blue Doors Studio)

“The base beer was made using a sour mash process where the wet mash was allowed to stand for 48 hours to allow some wild fermentation and natural souring,” Bridge Road Brewers’ Ben Kraus told Australian Brews News.

“After this period the brew was continued and the partially fermented wort was boiled and transferred to the fermenter.

“A combination of brettanomyces, German ale yeast and lactobacillus was used to finish the fermentation process,” he said.

All four beers will be available on tap to try alongside each other in Melbourne at Alehouse Project and Local Taphouse St Kilda, and in Sydney at Hotel Sweeneys and Bitter Phew.

They will also be available in a four-pack of bottles at selected craft beer-focused independent retailers.

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5 Responses to Bridge Rd doctors up some sours

  1. Whatever on January 13, 2016 at 8:26 am

    Gee whiz… Spontaneous? Give me a break. Craft brewers are becoming no better than the majors when it comes to marketing BS. They’ve done a sour mash, then ADDED yeast and bacteria. How confusing for the consumer. Remember the Crown lager ad Matt K? The fifth ingredient? Marketing BS big time. This is not much different.

    • Editor on January 13, 2016 at 9:22 am

      I certainly agree that craft brewers are pushing the boundaries of accuracy and hype when it comes to marketing, but I’m not sure what the issue is here. ‘Spontaneous’ seems to be a play on words for the name of the beer as opposed to an attempt to describe the process used. The article clearly outlines the process used was largely brewer controlled, but for the 48 hour standing period. I don’t see it as an attempt to paint the beers as being spontaneous ferments, despite the name. Everyone needs to make these calls for themselves I guess, but I personally don’t see it as misleading. Matt

      • Whatever on January 13, 2016 at 10:57 am

        Personally I see it as shameless marketing, trying to jump on the hype of outstanding beers that are truly spontaneously fermented (true Belgian Lambics). Sour mashing is not spontaneous fermentation. Plain and simple. It is incredibly misleading as it denotes the whole beer is spontaneously fermented; clearly not the case. What if they called it a lambic? Plain wrong if they did. And something that you wouldn’t see from outstanding local brewers like 2MT.

        • Editor on January 13, 2016 at 11:35 am

          It is marketing, yes, but I really don’t think they are trying to pass the beers off as being spontaneously fermented – look how they themselves describe the process – so I can’t agree that it is in any way shameless. Given they haven’t named it or described it as a lambic there is little point debating that as a hypothetical.

          • Whatever on January 13, 2016 at 11:50 am

            I guess as long as the the process is explained in detail on the packaging so as not to mislead the consumer, then having the name of the beer ‘spontaneous fermented’ will hopefully cause little confusion to the layperson who understands little of the actual process, and instead goes by the products name. Explaining the process in the above article is all good and well. But the end point is the consumer, and as long as the process is covered there, hopefully it will be ok.
            As Lambics, by their very nature, are truly spontaneously fermented, then the comparison has merit and is considerably worthy of debate.

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