All of my beers use the same mixed culture of many different strains of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus.
These are all of the sour beers that I have brewed:
- Raspberries refermented on a sour base beer with a bottle cap label of AR1
- A sour base beer poured back on top of the leftover raspberry solids and dry hopped with Meridan with a bottle cap label of VR1
- A Russian Imperial Stout sour beer with a bottle cap label of FM3
- A sour base beer that has been dry hopped with Amarillo hops with a bottle cap label of DH1
- A sour base beer that has been dry hopped with ginger with a bottle cap label of G3
- A Flander's Red beer with honey with a bottle cap label of FH1
- Prickly Pear fruit refermented on a sour base beer with a bottle cap label of PP1
- Syrah grapes refermented on a sour base beer with a bottle cap label of BDS1
- Strawberries refermented on a sour base beer with a bottle cap label of OS1
- Peaches refermented on a sour base beer with a bottle cap label of FT1
- Cherries refermented on a sour base beer with a bottle cap label of MVM1
- Boysenberries refermented on a sour base beer with a bottle cap label of BS1
- A sweet Darjeeling Black Tea fermented with a mixed culture with a bottle cap label of SC1
- A sweet Decaffeinated Courtlodge Ceylon Black Tea fermented with a mixed culture with a bottle cap label of SC3