Sour Beers

Whether performing a kettle sour with bacteria or souring in the fermenter using lactic acid-producing yeast for sour beers, the choice of souring strain has important implications for fermentation performance and the flavor and character of the beer. Bacteria fermentations require a secondary yeast strain to complete the alcoholic fermentation, whereas lactic acid-producing yeasts perform both functions (but can be co-pitched with other yeast to achieve desired results). This best practice helps guide you through your yeast and bacteria choices based on your desired resulting flavors and acidity level.

Download Best Practices (pdf)