Cheers to the San Diego beer lovers! Cameron Ball, head brewer and owner of Helix Brewing in La Mesa, CA is back on the show, this time to tell us about his new sour project; Sourworx.
We get very nerdy with Cameron, digging deep into sour beers, the process, the hard work, and the time it takes to start a sour program. Cameron began his barreling program just after opening Helix in 2015 and sat on some the beers for three years before even sampling them. Nothing here is kettle soured; it's all wild fermented in barrels.
Cameron also talks about the difference in beer styles, avoiding cross-contamination with the clean beer, kettle sour vs. wild fermented, prepping old barrels for beer, what different strains of yeast can do to the same beer, trying to reproduce a wild fermented beer, how to serve a sour, and more. It's a deep dive into the whole sour process.
He also led us on a guided tasting of some of his sours: Big Dreams, Leslie, Future Futures, Two Emotions, Walking Through Windows, Delayed Promises, Scream with Me, and Betting on Stars.
We end the interview with a round of rapid-fire questions.

A huge thank you to Cameron Ball and Helix Brewing for having us and sharing their delicious beer. If you'd like to find out more about Helix and Sourworx, go to www.drinkhelix.com, www.facebook.com/helixbrewingco, www.twitter.com/helixbrewingco, or www.instagram.com/helixsourworx. And if you're in San Diego, head on 8101 Commercial St in La Mesa, CA.

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