With the recent boom of stainless souring (like our Snapshot Tart Wheat), we thought it would be a good time to revisit some of the differences between stainless souring and the souring process that goes down in our wood cellar (La Folie, Le Terroir, etc). We asked New Belgium's microbiologist Kelly Tretter and wood cellar blender Lauren Salazar to break it down for us, in a point-for-point we're calling "science vs. magic."
Fun fact: Our stainless process uses just one organism we isolated from inside our own brewhouse, while our wood cellar contains roughly 250 different organisms. Hit play for more.
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