Craft Beer & Brewing Magazine Podcast

165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick Sour Beers

Dec 24, 2020
Bret Kollman Baker, Chief of Brewing Operations at Urban Artifact, dives into the fascinating world of quick-sour beers. With a background in chemical engineering, he emphasizes the artistry and precision behind brewing fruit-forward sours. Discover how he sources raw fruit, expertly pasteurizes it, and tailors base beers to enhance flavors. Bret also shares insights on managing acidity, avoiding off-flavors, and the innovative techniques that set Urban Artifact apart in the sour beer scene. His passion for crafting exceptional quick sours shines through!
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ADVICE

Use Zest And Manage Fruit Rates

  • Use zest for citrus instead of juice to avoid pith bitterness and reduce the amount of material needed.
  • For delicate fruits, expect high usage rates (e.g., several lbs/gal) or consider flavorings to top up aroma and reduce cost.
INSIGHT

Seeds: Complexity And Risk

  • Seeds can both add complexity and cause processing nightmares or off-flavors at scale.
  • Strawberry seeds may create vinyl/plastic phenols unless cooked or using seedless puree, which he learned after multi-year issues.
ADVICE

Cook Or Freeze-Dry For True Fruit Flavor

  • Consider cooking blueberries or using freeze-dried fruit to shift flavors and boost true fruit character.
  • Freeze-dried fruit concentrates sugar and aroma, enabling very high-ABV, intense fruit beers but at high cost.
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