Cats Meow 3
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Sour Mash Beer

Classification: sour mash, rye, all-grain

Source: Roy Bourcier (, HBD Issue #1818, August 30, 1995

A couple of weeks ago, I tried brewing a minor spinoff of a sour mash beer recipe by Micah Millspaw which I found in Cats Meow. It's still in secondary, but already it's apparent (to my taste) that this is something worth pursuing. What (incredibly) little I can find to read on this style suggests (nay, hints) that this is a truly native US style worthy of the same respect as Steam Beer and Cream Ale. I'm presently working on my second recipe, incorporating several hints from Randy Mosher's excellent book (no connection, yada, yada, yada) and some suggestions posted by Bill Vaughan (I forget where).

Any comments on this formulation? Anybody got a REALLY GOOD RECIPE? C'mon, let's bring this American classic back into vogue - I'm tired of having to brewing funky European styles to dabble with bacterial "innoculations".

Ingredients: (5 gallons)