The Brew is Out There!
On this week’s episode, we’re exploring the Catharina Sour with Ronaldo Ferreira of Cervejaria Bruxa in Florianopolis Brazil about how this style evolved from an educational tool to a style brewed around South America and how to brew one of your own, for your own city…
I’ve been asking around about this style recently and am still unsure about it. I have a beer that is 50% golden promise, 50% white wheat, and kettle soured. around 4-5% ABV fermented with US-05. Fruit is then added post fermentation. Is this a Catharina Sour or mixed fermentation by BJCP standards?
I think it depends on the sourness. Cat Sour is all lactic
I get the impression that the acid is somewhat subdued compared to the typical teeth etching American sour beers. When I hear “fruit forward, bigger than normal, clean Berlinerweiss” I imagine something probably quite different than a Cascade type beer. Especially when you consider that their idea was for it to be an entry to craft beer… beer.