AEB® Webinar Series:
10:00-10:30 am (PDT)
Souring of beer is traditionally achieved by a fermentation/innoculation process followed by long term aging, often in barrels. This protocol has several limitations, primarily long processing times and risk of cross-contamination and things going too funky. Kettle souring has become a common alternative to traditional souring and involves acidification by LAB in the kettle, followed by another boil to kill the bacteria. This method has been criticized to yield beers that lack ‘depth’ and ‘complexity’ due to the secondary boil causing the loss of aroma compounds. Also, it can hold up the brewing schedule, as the kettle can't be used for production of new wort while the beer is souring. The use of a yeast with properties that both acidify and ferment the wort represents an interesting alternative for your sour beer program.
FERMO BREW ACID is a wild yeast, isolated from spontaneous fermentation by University of Dijon. belonging to Lachancea thermotolerans sp.. It has been selected for its great fermentation performance, intrinsic acidification of the media through lactic acid production and desired aroma and organoleptic characteristics. We invite you to join our 30-minute webinar to learn more about our exciting new yeast.
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