How to use make sour in a sentence? Find typical usage patterns (collocations)/phrases/context for "make sour" and check conjugation/comparative form for "make sour". Mastering all the usages of "make sour" from sentence examples published by news publications.
They make sour things taste sweet, and you can happily flavor-trip your way through that lime-and-alum casserole. $2000.
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They make sour things taste sweet, and you can happily flavor-trip your way through that lime-and-alum casserole. $255.
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Most NFL stadiums are not like this, and were designed primarily to make sour drunks in replica jerseys walk the longest distances possible.
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But the wasp yeast could make sour beer in just a few weeks with just yeast, reducing risk of bringing bacteria or other "contaminant" yeasts into the brewery.
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"Brewers Take Risks to Make Sour Beer - NYTimes.com." The New York Times - Breaking News, World News & Multimedia. 1 June 2010. Web. 20 Apr. 2011. .
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In 2003, Cantu became the first chef of Moto, which he later purchased. Through Moto, Cantu explored his unusual ideas about cooking including edible menus, carbonated fruit, and food cooked with a laser. Initially seen as a novelty only, Moto eventually earned critical praise and, in 2012, a Michelin star. Cantu's second restaurant, iNG, and his coffee house, Berrista, focused on the use of "miracle berries" to make sour food taste sweet.
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By using an established and known fermented "sour", this fermentation process controls the introduction and growth of foreign bacteria and yeasts that could damage the Bourbon and improves the consistency and quality of the liquor, ensuring every bottle tastes as similar as possible. Sour mashing is also a process sometimes used in brewing to make sour beers in a short time frame. In the brewing version of sour mashing, brewers mash in their grains to begin the brewing process, but instead of extracting the wort from the grains at the end of the mash (typically in less than 90 minutes), the brewer leaves the grains and wort together for as long as several days before draining the wort. During this time, the lactic acid bacteria naturally present on the grain ferment some of the sugars in the wort into lactic acid.
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