I went to a seminar on the use of souring bugs last night at Iron Hill Brewery, which is a local chain of Brewpub restaurants in this area. It was sponsored by the brewery and our LHBS, Keystone Home Brew, and given by none other than Nava Parker who is the lab manager from White Labs. I think one of the White Bros. was there too, but I can't tell for sure from the photos on the website.
I have to say it was real informative. She went over the strains that they propagate and sell, Including Brett, Lacto and Pedio, their contributions to beer, fermentation requirements, etc. I've read the "Wild Brews" book so a lot of this was not new info, but I did get to try the Brewery's Flemish Red which was nice and sour.
Larry, the head brewer at this site, showed me the barrel and explained how they brewed it. They used a sour mash for 3 days for the mass produced (cheater's) version, and then took 55 gallons of it and put it in a barrel to sour further with Brett Brux. I had the cheater's version a few month's ago but it has gotten MUCH nicer with the Brux. He also gave me some pointers on my Brett Beer fermenting right now.
As it turns out it was also a marketing tool, 'cause KHB took the opportunity to announce that they are now going to sell White Labs Yeast. They had previously only sold Wyeast. So now I've got a local source for both.
All in all it was good time and it was nice to see all this local brewer support in action. I've asked for the slide show by e-mail. I'll post if I get it and then anyone who wants it can PM me.
Rob



