Spontaneous Fermentation, Sour Beers & Souring Microorganisms

Rewatch our UK technical sales manager Andrew Paterson and US East Coast technical sales manager Molly Browning co-hosted live presentation. Andrew explored the history and science behind the art of spontaneous fermentation and sour beers, while Molly discussed different souring microorganisms and how to use them in a controlled manner to get consistent results. Key points that were covered:

• Describe key features of Lambic production
• Identify the key stages of Spontaneous fermentation
• Examine the importance of titratable acidity and learn to measure it
• What is lactobacillus and how to choose the right one
• The different performance parameters for different strains of Lacto
• Using yeast to achieve consistency in sour beer brewing