Norwegian scientists have developed a faster brewing method for sour beer by utilizing sugars extracted from field peas, beans, and lentils. Their research, published in the Journal of Agricultural and Food Chemistry, indicates that these sugars can emulate the flavor profiles of typical Belgian-style sour beers while streamlining the brewing process. Traditionally, sour beer brewing is lengthy and unpredictable, requiring specific wild yeasts and several months of fermentation. This new process promises both time efficiency and ease, allowing more brewers to create sour beers with consistent flavors and characteristics.
Sour beer is the beer enthusiast's alternative to champagne. By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for producing sour beer.
Brewers of standard beer carefully control the strains of yeast they use, taking care to ensure other microbes don't sneak into the mix, lest they alter the flavor during fermentation.
Sour beers have become a favorite with craft brewers in recent years, although the brewing process can be both unpredictable and time-consuming.
Fermentation can take months or sometimes years. The whole process is tricky to control, and brewers don't always know exactly which compounds end up in the final product.
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