Editing Sour beer
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Of all the ''Lactobacillus'' (Lacto) species, ''Lactobacillus plantarum'' has been a game-changer for making sour beer. It adds a nice flavor, it quickly produces a robust sourness at room temperature, and it's extremely hop-sensitive, all of which we can use to our advantage. This species of bacteria is the key to these modern methods because it can sour along with the yeast fermentation rather than requiring a separate or prolonged souring phase. | Of all the ''Lactobacillus'' (Lacto) species, ''Lactobacillus plantarum'' has been a game-changer for making sour beer. It adds a nice flavor, it quickly produces a robust sourness at room temperature, and it's extremely hop-sensitive, all of which we can use to our advantage. This species of bacteria is the key to these modern methods because it can sour along with the yeast fermentation rather than requiring a separate or prolonged souring phase. | ||
Similarly, modern isolated ''[[Brettanomyces]]'' (Brett) cultures combined with modern pitching strategies allow us to produce wonderful funky sour beer in the same time it takes to produce a normal ale! Additionally these methods are fully compatible with [[low oxygen brewing]], which enables the creation of beers with a unique amazing flavor unlike any that the world has ever experienced. | Similarly, modern isolated ''[[Brettanomyces]]'' (Brett) cultures combined with modern pitching strategies allow us to produce wonderful funky sour beer in the same time it takes to produce a normal ale! Additionally these methods are fully compatible with [[low oxygen brewing]], which enables the creation of beers with a unique amazing flavor unlike any that the world has ever experienced. | ||
==The Bacteria== | ==The Bacteria== |