The Sour Hour

Part II of Jay and Moscow's exploration of the world of listener-submitted sour homebrews.

The Sour Hour dedicates this, its 60th episode, to the exploration of funky beers created by you! Yes, it's another listener homebrew show, as Jay and Moscow taste and dissect sour submissions from coast to coast with the help of both callers and in-studio guests.

Part II of Jay and Moscow's conversation with Oxford, Connecticut's OEC Brewing, one of the most unique sour beer producers in the world.

Oxford, Connecticut's OEC Brewing joins Jay and Moscow on this episode of The Sour Hour. Tune in as one of the most creative and innovative forces in contemporary American sour beer production dives into its many wild practices, from freezing barrels to beekeeping and beyond.

Part II of Jay and Moscow's conversation with Michael Tonsmeire, The Sour Hour's first-ever guest and the man who literally wrote the book on American sour beer.

The Sour Hour's first-ever guest is back, and this time he is in-studio! Tune in as Michael Tonsmeire, the man who literally wrote the book on American sour beer, returns to the show to cover a myriad of sour beer brewing and blending topics.

The Sour Hour continues its conversation with head brewer Averie Swanson and founder Jeffrey Stuffings of Jester King brewery in Austin, Texas.

Jester King Brewery returns to The Sour Hour and this time they are in-studio all the way from Austin, Texas! Head brewer Averie Swanson joins Jay, Moscow, and Mike "Tasty" McDole live from The Hop Grenade. Founder Jeffrey Stuffings is on the line as well as the crew tastes unreleased Jester King sours, discusses Averie's brewing philosophies, and much more.

The conversation with Bruery Terreux's production supervisor Jeremy Grinkey continues on this episode of The Sour Hour, with further beer tastings accompanying a deep dive into his program's fundamentals.

Jeremy Grinkey, production supervisor at Bruery Terreux, is in-studio for this episode of The Sour Hour. Tune in and find out how things are different from Jay's time brewing there before The Rare Barrel, how Jeremy's background in wine has informed his beer fermentation and blending techniques, and much more.