Fast Sour Beer Recipe

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   ["In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120u00b0F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110u00b0 as possible for 60 to 72 hours.", "Heat 1.5 gallons water in a stockpot to about 160u00b0F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your ""mash tun.""

* Per serving · 4 servings · Values may vary.