Wednesday, January 20, 2010

Charlie Papazian on Sour Beers

Charlie Papazian discusses sour beers and the various types of acid in beer here (part one) and here (part two).

One interesting point, aside from the discussion of lactic and acetic acid, is that the acidity in many porters come from the roasting of malt, creating that oft-occurring unripe cherry taste in many dark beers.

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