German Brewing

I've never tasted intentionally-made sauergut, but I've made and tasted many berlinerweisse. It is amazing how many aromatics come off the boil once you sour the mash. I can see those being quite nice in many beers, like helles, and especially with Belgian beers.

I'm betting some of those same aromatics are what are lost during the drying process in making sauermalt, which may be the difference between wonderful (sauermalt) and amazing (sauergut).

Just like with a whole slew of experiments and variables out there, once you test them with lodo brewing you will start to notice differences.

I really think this is final frontier for me. Making sauergut and the lacto acting as a redox while simultaneously adding a layer of complexity in the beer has REALLY sparked my interest in the LO approach. I have been long ostracized for claiming that I could detect small quantities of man made lactic acid and that acid malt tasted far superior... Makes complete sense active lacto would be even better. I am trying add a certain bite to my pils (with some IT). The KO addition sounds glorius! THANKS FOR POSTING! Very much looking to learn more. While I am in no position to setup a complete LO brewery, I am totally making a gut reactor. Can I assume this can be prepared in advance in batches and stored and the lower pH serves as to preserve?

Some excerpts from my stash.

I will say, that I think the method of a Sg "starter" is valid. But It really took a few months for my SG to hit its stride, and get all the flavors working in harmony, much like a "mother culture".

Interesting. Will the mother culture keep? Can you invest the time upfront to get it right, then use it to inncolute per batch?

I'm also thinking you can use this in place of yeast in Bilsch's heterotrophic DO removal method....