the Sour Gibbler

Brewer's notes:

This is one of those recipes I've had in my back pocket for years and I've been itching to find the right time to brew and release. There was a summer a number of years into homebrewing where I was trying different no-boil recipes. Skipping that (normally) absolutely essential step, is something you really only can do as a homebrewer. It was dry malt extract and lactobacillus added to a keg and held at 95F for a few days with a heat wrap. After that, I fermented with Kolsch yeast, and added a bunch of Citra and Mosaic hops (this was long before that combo went into half the IPAs on the market), chilled, and carbonated. So incredibly simple that it felt like cheating. But oh man, it was tasty. 

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This is not that beer. The grain bill has been improved and now uses one of my favorite malts. It's not kettle soured anymore since there's no need with the yeast. And it is boiled to ensure it's safe for consumption. But everything else is still there. It's still pretty easy to make and darn tasty. 

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I think I just named that homebrew recipe "Sour IPA" so when it came time to release this at Twin Span, I decided to reach out to the Quad Cities Beer Club to help me come up with a name as they were visiting that weekend. They decided to keep the Full House theme going.

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Cheers!