Broadcast Date: July 10, 2025 | 12:00p​m - 1:00pm CDT​
Price: FREE for members, $49 for nonmembers

Webinar​ Summary

The term "sour beers" is a wide category, and there are plenty of resources out there on how to make kettle sours and/or sour beers post-fermentation. For this seminar we'll go over the methodology behind the barrel-aged sour program at Avery Brewing Company from its inception in 2005 through 2020. We'll touch on recipe formulation in the brewhouse, noting that when we're making barrel-aged sours we include Brettanomyces strains, acid-producing bacteria, and the barrels themselves as ingredients. There will be an emphasis on process regarding equipment, fermentation, maturation, and quality control.

Learning Objectives

By the end of this webinar you should have a better understanding of how barrel aged sour beers can be created at small scale and large, and be able to adjust those processes to your needs. This includes:

• Applying techniques and processes from making non-sour beers to the sour world
• The basics of your most important ingredients – acid-producing bacteria, Brettanomyces yeast strains, and barrels
• Useful equipment for processing barrels at small and large volumes
• Quality control from start to finish