ABN Technical Series
The first of our "Ask Fermentis" sessions looks into Sour Beer production.
This will be a 45 mins interactive session on the bacteria which can be used to produce a variety of sour beers.
Simon Jeanpierre & Krishna Rajiv from the Fermentis technical team will 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
This session will include a 20 minute presentation on souring techniques followed by a 25 minute Question & Answer session to answer all your questions on Sour beer production.
Session time: 45 minutes