Probiotic beer recipe
- Thread starter Normballs
- Start date
so you are looking to make a sour beer?
I use lallemond sour pitch. 50g into 76gals at ~104f for 1-2 days depending on how sour you want it. then finish it with Voss. I pitch amoretti craft puree(30 brix mix of flavoring and fruit puree) generally 9#s, with 250g of voss, pushing O2 through the carb stone. I finish the beer with Vanilla and fruit flavorings depending on the beer. No hops in these beers, i guess you could dryhop it...but the Sour pitch cant handle over 7ibu which makes it very safe for the cellar.
I assume you are using normal fruit.
I would puree it and freeze it. you can also "can" it.
know that if the beer is sweet post fermenation you could run into issues with over carb or bottle bombs.
I use lallemond sour pitch. 50g into 76gals at ~104f for 1-2 days depending on how sour you want it. then finish it with Voss. I pitch amoretti craft puree(30 brix mix of flavoring and fruit puree) generally 9#s, with 250g of voss, pushing O2 through the carb stone. I finish the beer with Vanilla and fruit flavorings depending on the beer. No hops in these beers, i guess you could dryhop it...but the Sour pitch cant handle over 7ibu which makes it very safe for the cellar.
I assume you are using normal fruit.
I would puree it and freeze it. you can also "can" it.
know that if the beer is sweet post fermenation you could run into issues with over carb or bottle bombs.
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Hi Big Bre04,
Thanks for the info. I'm starting my research for
Probiotic beers are often tart, fruity sour beers (such as Berliner Weisse or Gose styles). They use specific bacterial strains (like Lactobacillus) that are highly resistant to the natural antimicrobial properties of hops and alcohol.
Thanks for the info. I'm starting my research for
Probiotic beers are often tart, fruity sour beers (such as Berliner Weisse or Gose styles). They use specific bacterial strains (like Lactobacillus) that are highly resistant to the natural antimicrobial properties of hops and alcohol.
- Potential benefits: Unlike regular beers, which may disrupt gut flora, probiotic sour beers have been shown in clinical studies to help stabilize the gut microbiome and potentially raise HDL (good) cholesterol. [1]
- CFU Counts: Some commercial options are specifically brewed to deliver targeted health benefits, confirming up to one billion colony-forming units (CFUs) per serving. [1]
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First off
What do you mean regular beer ?
Pasteurized crap off the shelf
Home brew is full of yeast and good things
I had gut issues for years to the point I couldn't eat anything
Went to a gastro doctor and was told my gut was out of balance
I asked if I should give up home brew
She said absolutely not
Home made wine and beer is great for gut health
I took her advice and started making and eating fermented pickles and sauerkraut
I was able to rebalance my gut
What originally messed me up was to many antibiotics so I avoid those as much as I can
What do you mean regular beer ?
Pasteurized crap off the shelf
Home brew is full of yeast and good things
I had gut issues for years to the point I couldn't eat anything
Went to a gastro doctor and was told my gut was out of balance
I asked if I should give up home brew
She said absolutely not
Home made wine and beer is great for gut health
I took her advice and started making and eating fermented pickles and sauerkraut
I was able to rebalance my gut
What originally messed me up was to many antibiotics so I avoid those as much as I can
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Why not just brew some kombucha?
