Editing Sour beer
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 56: | Line 56: | ||
More recently, a very small number of yeast strains have become available that produce lactic acid. (See [[Lactic acid yeast]].) Given that there's not any tangible benefits to using these strains, there's not much reason to do so. Lacto souring methods are easy and much more flexible. | More recently, a very small number of yeast strains have become available that produce lactic acid. (See [[Lactic acid yeast]].) Given that there's not any tangible benefits to using these strains, there's not much reason to do so. Lacto souring methods are easy and much more flexible. | ||
Other alternative souring methods are to add straight [[lactic acid]], or use high amounts of [[acidulated malt]]. Subjectively these methods are less likely to make a "quality" beer, and so they won't be discussed here. | Other alternative souring methods are to add straight [[lactic acid]], or use high amounts of [[acidulated malt]]. Subjectively these methods are less likely to make a "quality" beer, and so they won't be discussed here. | ||
{| class="wikitable" | {| class="wikitable" |