Webinar | Reading Time 1 minute
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
Published Apr 28, 2020 | Updated Jul 28, 2023
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