This was an experiment to see what Lactobacillus Hilgardii could do with IBUs. I had previously used it for a quick sour, but that was with no IBUs. I’ve heard tale of strains being able to handle upwards of 30 IBUs, but above 15 I would say the limit before there is a big drop off in lactic acid production (full list of Lactobacillus and their IBU range). […]

God I love sour beers. I think it has something to do with my love for wine as well. The best sours out there are the closest thing in the beer world that brings the complexity wine has, especially those with fruit added or aged in wine barrels. […]