RateBeer

Portsmouth Sour Brune Ale


Brewed by Portsmouth Brewery
Portsmouth, New Hampshire USA
Style: Sour Red/Brown | Ratings: 31 | Special Seasonal | Alcohol: 5%
All of the sourness in the flavor comes from the process of souring the mash. To create the ideal mash for souring we doughed in at 164f. The mash eventually stabilized at 149.5. We then proceeded with saccrification, followed by a vorlauff to clarify the turbidity of the mash. Once the extract was clarified we brought the temperature of the mash down (using the heat exchanger) to 130. We added a handful of unmalted wheat to the top of the mash bed and floated a "bed" of Argon gas over the mash for about a half hour, displacing the oxygen in the mash tun and creating an "inert gaseous zone," making the atmosphere anaerobic. Then we left the mash to do its thing over the weekend. We arrived to the smell of pineapples and weird esters I had never encountered in a mash tun. We then ran off the extract as usual and brewed the wort, hopping it lightly and adding some malto-dextrin and lactose to sweeten up the wort, knowing the final product would be quite sour and might need some balance. That is how we made the sour mash Brune.

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Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.

Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty

Hops
resin, floral, grass, spruce, citrus, herbs

Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves

Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
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