Pastry sours are an exciting and innovative addition to the beer world, bringing together the tartness of kettle sours with the sweetness and flavors reminiscent of pastries and cakes. As a sommelier and brewer, I have had the pleasure of exploring and experimenting with these delightful brews, and I am thrilled to share my knowledge with you.
To understand how pastry sours are made, let's first dive into the process of kettle souring. Kettle souring involves souring the wort (unfermented beer) by introducing lactic acid-producing bacteria, typically lactobacillus, into the kettle. This process allows for a controlled and more predictable sourness in the final beer.
Once the kettle souring process is complete, lactose sugar is added to the beer. Lactose, also known as milk sugar, is a non-fermentable sugar derived from milk. It adds a creamy and sweet character to the beer, balancing out the tartness from the souring process. The addition of lactose is what sets pastry sours apart from traditional kettle sours.
After the lactose is added, the beer is typically flavored to mimic the taste of pastries or cakes. Brewers get creative with their choice of ingredients, using fruits, spices, chocolate, vanilla, and even coffee to create unique and mouthwatering flavor profiles. These ingredients are often added during the fermentation process or post-fermentation, depending on the desired outcome.
The use of fruits in pastry sours adds a vibrant and natural sweetness, enhancing the overall flavor experience. For example, a raspberry pastry sour might feature the tartness of the raspberries balanced by the sweetness of the lactose and the tanginess of the kettle sour base. The result is a beer that is reminiscent of biting into a raspberry-filled pastry.
Spices such as cinnamon, nutmeg, or cardamom can be used to create pastry-like flavors, evoking memories of freshly baked treats. The addition of chocolate or vanilla brings a rich and decadent quality to the beer, almost like indulging in a dessert. Coffee-flavored pastry sours offer a delightful combination of bitterness, sweetness, and acidity, reminiscent of a well-crafted coffee cake.
To summarize the process of making pastry sours:
1. Kettle sour the wort using lactic acid-producing bacteria, typically lactobacillus.
2. Add lactose sugar to the soured beer to provide sweetness and creaminess.
3. Flavor the beer with ingredients such as fruits, spices, chocolate, vanilla, or coffee.
4. Ferment the beer, allowing the flavors to meld and develop.
5. Package and enjoy the delicious and pastry-like sour beer.
It's important to note that the brewing process can vary from brewery to brewery, and each brewer brings their unique touch and creativity to their pastry sours. The possibilities are endless, and the resulting beers can range from light and refreshing to bold and decadent.
As a brewer, I have had the pleasure of experimenting with pastry sours in my own brewery. It's always an exciting challenge to balance the acidity, sweetness, and flavors to create a harmonious and enjoyable beer. The feedback and enthusiasm from beer enthusiasts have been incredibly rewarding, as people appreciate the creativity and complexity that pastry sours bring to the table.
Pastry sours are made by combining the techniques of kettle souring, the addition of lactose sugar, and the use of flavorful ingredients to create a beer that mimics the taste of pastries and cakes. The result is a delightful and innovative brew that appeals to both beer lovers and dessert enthusiasts alike. Cheers to the world of pastry sours and the endless possibilities they offer!