Summer is coming. 

For many brewers, this means cranking out lots and lots of sour beers to meet the demand for tart, thirst-quenching beers! The lab team at Escarpment Labs has spent quite a lot of time testing and developing strains and blends of Lactobacillus to help brewers make tasty and distinct quick sours ("kettle sours").

In this webinar, Nate Ferguson will cover: 
- How to select a Lactobacillus 
- Temperature optimum for quick souring 
- Quick souring best practices 
- How to troubleshoot a slow or stalled Lacto ferment 
- Which yeasts work best with sour wort

This will be the last webinar of the "season". We'll be back in the summer with a series on Yeast Management, plus a bunch more education opportunities!

Quick Souring with Lactobacillus 101