Kettle Souring
Kettle Souring is a modern brewing technique used to make sour beers in a controlled, faster way than traditional methods. Think of it like a special step in brewing where brewers deliberately add good bacteria to create a pleasantly tart taste in their beer, similar to how yogurt gets its tangy flavor. This method is becoming increasingly popular because it's quicker and more predictable than old-fashioned souring techniques that could take months or years. Brewers particularly like this method because it helps them make consistent sour beers while keeping their equipment safe from the bacteria used in the process.
Examples in Resumes
Developed new recipes using Kettle Souring techniques to expand brewery's sour beer lineup
Managed quality control for Kettle Sour production, maintaining consistent pH levels
Trained junior brewers in Kettle Souring procedures and safety protocols
Typical job title: "Brewers"
Also try searching for:
Where to Find Brewers
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you troubleshoot inconsistent sourness levels in kettle soured beers?
Expected Answer: A senior brewer should discuss monitoring pH levels, temperature control, bacteria health, and timing of the souring process. They should mention quality control procedures and how to adjust the process based on results.
Q: How would you design a kettle souring program for a brewery that's never made sour beers before?
Expected Answer: Should explain equipment needs, staff training requirements, quality control measures, and how to gradually introduce sour beer production without risking contamination of other beers.
Mid Level Questions
Q: What safety measures do you take when kettle souring?
Expected Answer: Should discuss cleaning procedures, pH monitoring, temperature control, and how to prevent contamination of other brewery equipment and beers.
Q: What factors affect the speed and character of kettle souring?
Expected Answer: Should explain how temperature, bacteria type, starting pH, and time influence the souring process and final flavor of the beer.
Junior Level Questions
Q: What is kettle souring and how is it different from traditional souring?
Expected Answer: Should be able to explain that kettle souring is a quick souring method using good bacteria in a heated kettle, compared to traditional methods that take months in barrels.
Q: What basic measurements do you take during kettle souring?
Expected Answer: Should mention pH testing, temperature monitoring, and time tracking as key measurements during the process.
Experience Level Indicators
Junior (0-2 years)
- Basic brewing processes
- pH testing and monitoring
- Basic cleaning and sanitation
- Following established recipes
Mid (2-5 years)
- Independent kettle sour production
- Quality control procedures
- Recipe modification
- Equipment maintenance
Senior (5+ years)
- New recipe development
- Training and supervision
- Troubleshooting production issues
- Program development and scaling
Red Flags to Watch For
- No knowledge of basic brewing processes
- Unfamiliarity with pH testing and monitoring
- Poor understanding of cleaning and sanitation importance
- No experience with quality control procedures
- Lack of knowledge about bacteria handling safety
Related Terms
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