The first of our “Ask Fermentis” sessions looks into Sour Beer production.
Simon Jeanpierre & Krishna Rajiv from the Fermentis technical team discuss the impact of the lactobacillus species and its pitch rate on the ratio of lactic and acetic acid production and other flavour compounds.
Find out more on:
- The souring process
- The development of organic acids
- The development of flavour compounds
- Obtaining a balanced sourness, enhancing either acidic or fruity notes
Krishna & Simon’s 25 min presentation can be found in the video below or on our Asia Brewers Network YouTube channel HERE