Sour beers faithfully preserve a centuries-old legacy. At one time, all beers were sour to some degree. Pure yeast cultures were not available hundreds of years ago, so the starter used from one batch to another usually contained some wild yeast and bacteria. Today, by introducing lactobacillus, Brettanomyces, and Pediococcus, Devious® Brewing Company is taking time honored traditions and creating a new modern twist. By long periods of barrel aging, minimum 9 months and up to three years, we are allowing a natural progression of complexity to develop in our beers. From fruiting to wine barrels and dry hopping, we plan to keep experimenting with both old and new styles and techniques to produce an array of possibilities.

 

 
Lactobacillus under a microscope.

Lactobacillus under a microscope.

This is a short video from our buddies over at The Rare Barrel. They are a brewery specializing in Sour craft beers, based in Berkeley, CA.