WESTWARD

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large brew kettle, combine the pale malt, caramel malt, and wheat malt with 5 liters of filtered water. Heat the mixture to 65-70°C (149-158°F) and hold for 60 minutes, stirring occasionally.

Mashing

After mashing, drain the liquid (wort) from the grain bed and rinse (sparge) the grains with additional hot water to collect about 5 liters of wort.

Lautering

Bring the collected wort to a boil. Add the bittering hops and boil for 60 minutes. 15 minutes before the end of the boil, add the aromatic hops.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20-25°C (68-77°F).

Cooling the Wort

Transfer the cooled wort to a fermentation vessel. Pitch the sour ale yeast and seal the fermentation vessel. Allow it to ferment for 1-2 weeks at room temperature.

Fermentation

After primary fermentation, add the fruit and honey or sugar to the fermentation vessel. Stir gently to mix. Seal and let it ferment for another week.

Adding Adjuncts

Once fermentation is complete, siphon the beer into bottles, leaving some space at the top. Cap the bottles and store them in a dark, cool place for at least 2 weeks for carbonation.

Bottling

After carbonation, chill the bottles and enjoy your homemade sour ale!

Enjoying

Pale Malt

Caramel Malt

Wheat Malt

Bittering Hops (e.g., Magnum)

Aromatic Hops (e.g., Saaz)

Sour Ale Yeast (e.g., Lactobacillus)

Filtered Water

Fruit (e.g., raspberries or cherries)

Honey or Sugar

Sour Ale

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

Sour Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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