3min chapter

Craft Beer & Brewing Magazine Podcast cover image

302: Jared Welch of Southern Grist Balances Progression and Intention

Craft Beer & Brewing Magazine Podcast

CHAPTER

The Benefits of Using Local Lactobacillus in Beer

"We actually use a local locally caught um lactobacillus that we sour all of our beer with again go back to bootleg biology," he says. "It's just such a nice nice lactone it performs really well really consistently for us and we've stuck with it  it's like a Tennessee caught wild lacto basilis that we use to kettle sour our beers"

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