Damon Colbert

Home-brewer, Sourmeister

Between the hours of 8 and 5 I am a biochemist at Plant and Food Research, and a home-brewer any other time. Undergrad microbiology labs were my introduction to home-brewing, and early career research on the amylase family inspired the graduation to all grain.

In the time since I’ve inhaled every bit of literature on sour brewing I could obtain, scientific or otherwise. And then I turned that knowledge to trying things in the back-of-shed brewery. It didn’t always work out; science can be testing.

I recently brewed two different recipes for Flanders red; one old-style rich in crystal, one modern with all-Gladfield malts. Currently drinking a dark sour (à la Tart of Darkness) and wishing I’d dialed back the acidity. And thinking about both a fresh hopped sour, & a chilli, ginger, and lemongrass sour.

Back to speakers

My Sessions

Getting Stuck into Sours

Come and learn from Jason Bathgate, Damon Colbert and Andrew Bayley as they take on the brewing of sour beer. Topics covered include: What’s is sour? Your first kettle sour Braving a mixed ferment Yeast to Brett and bugs Barrels and blending