Sour beer is beer with an intentionally sour taste. In traditionally produced sour beer, the
acidic character results from spontaneous, mixed fermentation where different bacteria and …

Traditional sour beers are produced by spontaneous fermentations involving numerous
yeast and bacterial species. One of the traits that separates sour beers from ales and lagers …

In the beverage fermentation industry, especially at the craft or micro level, there is a
movement to incorporate as many local ingredients as possible to both capture terroir and …

Lactic acid bacteria have long been used in brewing to acidify mash or wort and in the
production of traditional sour beer styles (Lambic, Gueuze) using spontaneous fermentation …

Acidic beers, such as Belgian lambic beers and American and other coolship ales, are
becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes …

Beer is the result of a multistep brewing process, including a fermentation step using in
general one specific yeast strain. Bacterial presence during beer production (or presence in …

Increasing popularity of sour beer urges the development of novel solutions for controlled
fermentations both for fast acidification and consistency in product flavor and quality. One …

Currently, there is a strong interest in sour beers, with more breweries producing sour styles
and sales continuing to increase. There are many different ways for producing sour beer …

Acidified wort produced biologically using lactic acid bacteria (LAB) has application during
sour beer production and in breweries adhering to the German purity law (Reinheitsgebot) …

The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with
breweries continuously seeking new ways to fulfil consumer demands. NAB can be …