Broadcast Date: July 10, 2025 | 12:00pm - 1:00pm CDT
Price: FREE for members, $49 for nonmembers
Register Now!
Webinar Summary
The term "sour beers" is a wide category, and there are plenty of resources out there on how to make kettle sours and/or sour
beers post-fermentation. For this seminar we'll go over the methodology behind the barrel-aged sour program at Avery Brewing
Company from its inception in 2005 through 2020. We'll touch on recipe formulation in the brewhouse, noting that when we're making barrel-aged sours we include Brettanomyces strains, acid-producing bacteria, and the barrels themselves as
ingredients. There will be an emphasis on process regarding equipment, fermentation, maturation, and quality control.
Learning Objectives
By the end of this webinar you should have a better understanding of how barrel aged sour beers can be created at small scale
and large, and be able to adjust those processes to your needs. This includes:
- Applying techniques and processes from making non-sour beers to the sour world
- The basics of your most important ingredients – acid-producing bacteria, Brettanomyces yeast strains, and barrels
- Useful equipment for processing barrels at small and large volumes
- Quality control from start to finish
About the Presenters
Moderator: Dana Johnson
Andy Parker | Speaker
Odyssey Beerwerks
Andy Parker has been in the Colorado craft beer industry for almost twenty-five years. He is the Head Brewer/Beer Baron at Odyssey Beerwerks in Arvada, which just celebrated its twelfth anniversary. Previously he spent eighteen at Avery Brewing Company in Boulder, concentrating on new product innovation and barrel aging. During that time he started the barrel agingnprogram with just a handful of oak barrels. Over fifteen years he and his team grew that program to around five thousand barrels, and at the peak around two thousand of those were filled with sour beers. With an extensive background spanning from hundreds of one-off creations to large-scale product consistency, he’s still learning every day.
