I recently stumbledd across an El Gose recipe on Avery’s website. It doesn’t call for souring with lactobacillus. It calls for acidulated malt to lower the PH enough to make the beer sour(ish).
I love the El Gose, and it seems Avery isn’t making it anymore. It’s not a super sour beer anyways. Does anyone have experience in making a “sour” beer without using lactobacillus?
I’ve used Philly Sour (Lachancea thermotolerans) to sour without bacteria, but I’ve never soured with just acidulated malt.
I recently brewed a Gose and simply added 1ml Lactic Acid per 12 oz bottle. . It scored a 42 and took 1st at 2025 Beer Blitz.
Apparently you can’t get very sour with just acidulated malt. And it ruins your efficiency. I’ve just watched this: https://youtu.be/4nEZSQRGcM8?si=0QPkYedXaMujAP4g. A Swedish homebrewer who does some weird experiments.
Cheers,
Mark