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Sour IPA

Dan Hansen • September 23, 2020

Season 2 / Episode 14

Today I’m brewing a sour IPA on my Anvil Foundry 6.5 gallon brewing system. There’s no doubt sour beer is in high demand these days and the sour IPA is no exception. These things are super hot right now and I totally understand why. They’re tart, smooth, and packed with hop aroma and fruity flavors. In the past I’ve quick soured my sour IPAs but this time I’m taking a new approach and I’ll be co-pitching a specific strain of lactobacillus with my yeast. Hopefully this method works just and well and I can get this on draft within a couple weeks.


Now, let’s make some beer!


Things I used in this brew:

10 Liter Oak Barrel: https://amzn.to/31yfG3f 

Torpedo Keg: https://bit.ly/32vvkOx 

2 Gallon Bucket (for grains): https://bit.ly/2yhWNXJ 

Star-San: https://bit.ly/36hsxZR 

Brewery Speaker: https://amzn.to/2EdqPOY 

Anvil Foundry 6.5 Gallon Brew System: https://bit.ly/34c8JYN 

Quick Disconnect on the Anvil Foundry: https://amzn.to/3fYny4d 

Blichmann RipTide Pump: https://bit.ly/2ZkWnLj 

Quick Disconnects on the RipTide Pump (2): https://amzn.to/3ht1Sxe 

Silicon Tubing: https://bit.ly/3bN8R14 

Spray Nozzle (Aerator): https://bit.ly/3bV1eWt 

Hose adapter for the chiller: https://amzn.to/3f7XYbT 

Hose adapter I should have used for the chiller: https://amzn.to/39unxmg 

Quick Disconnects for the chiller: https://amzn.to/3jyujMa 

Field Notes: https://amzn.to/3jCh5OI 

Toolbox (kettle stand): https://amzn.to/2Bwwhf0


Support rad stuff!

Hoof Hearted Merch: https://bit.ly/3mE6tjF

Wild American Sour

By Dan Hansen • February 16, 2021
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years. I’m stoked to give it a shot. Let’s make some beer!

Session Stout

By Dan Hansen • December 16, 2020
In the last episode of Hops & Gnarly season two, I’m making a sessionable stout. Imperial Stouts are cool and all but today I’m shooting for a 4.5% ABV stout that packs just as much flavor and complexity as a full-strength alternative. It’s gonna need a full body, big chocolate aromas, and sweet bready and roasted coffee flavors. Now, let’s make some beer.

Philly Sour Gingerbread Gose

By Dan Hansen • December 2, 2020
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour. Now let’s make some beer!
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