1 天前 · Brewers of standard beer carefully control the strains of yeast they use, taking care to ensure other microbes don't sneak into the mix, lest they alter the flavor during fermentation. Sour beer ...

2016年8月29日 · A detailed review of sour beer fermentation. We cover microbes, mixed cultures, fermentation methods, measurements, control, and adjustments.

1 天前 · The characteristic mouth-puckering taste of a sour beer comes from acids made by lactic acid-producing bacteria (LAB) or Brettanomyces yeast, which are added by brewers or introduced naturally ...

Kettle souring is an easy way to produce sour beers in which acidity is achieved through two wort boiling steps. The first boil sterilizes the non-hopped wort produced during the mash and acidifies the wort with Lactic Acid Bacteria (LAB) that triggers a controlled lactic acid fermentation.

2025年1月7日 · This article breaks down the unique fermentation process involving wild yeasts and bacteria, key ingredients, and essential brewing techniques. Learn how to avoid common pitfalls and master aging to craft delightful, complex brews that reflect your style. Start your sour beer journey today!

2024年7月30日 · Sour beers originally stemmed from contamination with souring bacteria such as Lactobacillus or Pediococcus, maybe coupled with wild Brettanomyces yeast. Achieving a perfect pucker meant sending beer to wooden barrels for multiple months or years.

2016年4月27日 · From the awful-sounding but strangely pleasant “horse blanket” of brettanomyces to the more appetizingly tart contributions of lactobacillus and pediococcus, the end result of a well-brewed sour beer is refreshing, complex, and unlike any other beer style.

Dive into the craft of sour beers at Little Miami Brewing! Discover the fermentation process, popular types, and food pairings for the perfect brew experience.

Some popular ways to make a sour beer are: Kettle souring the fastest and easiest. Mash souring harder and less reliable. Secondary barrel age souring and mixing. Primary fermentation souring. When attempting any of these methods of producing a sour beer its also very important to make sure that you have a secondary set of gear.

2 天之前 · This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the …