Sauergut translates to “sour wort” and is an ingredient that’s commonly used German brewing purists to adjust mash pH, though it can also be added post-boil. Brülosophy contributor Jordan Folks swears by Sauergut when making European lagers, and this week, in addition to going over his process for using it, he shares data from a couple Brülosophy exBEERiments.
