Best Practices – Souring methods using selected Lactic Acid Bacteria
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Oct 20, 2023
Modern sour beer-making methods employ the use of bacteria (usually lactic acid bacteria and brewing yeast) to produce a very clean and drinkable sour beer in a relatively short amount of time. Compare Traditional Kettle Souring and Fermenter Souring Methods in this best practices document. ●●●Download document
Jul 25, 2023
Can you identify the significant flavors of fermentation? Esters, phenols, H2S and diacetyl are standard terms in the brewing industry, but how do we identify and control them? Test yourself and build knowledge in this e-Learning module to achieve desired flavors during beer production. ●●●Go to download form
Jun 9, 2023
There are different approaches to producing NABLAB, each of which requires substantial process and recipe optimization. In this document, we provide an overview of current best practices for crafting high quality NABLAB using a limited fermentation approach. ●●●Download document
Jun 9, 2023
Mascoma Sourvisiae® is a modern fermentation solution that produces sour beers through one simple fermentation step. There is no need to pre-sour the wort, so the production process is fast, simple, and consistent. ●●●Download document
Feb 23, 2023
Lager is the most popular beer style around the world. But how many times have we heard brewers tell us they are difficult to produce? Sensory defects cannot be masked by the complex flavors of malt and hops. To help you craft consistent and high-quality lagers, we combined our team’s expertise in this free technical paper.
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Dec 20, 2022
Lager is the most popular beer in the world. Clean and refreshing, this style has won over 90% of the international beer market. The production of lagers is a recent innovation in the history of brewing, which is measured by thousands of years. The appearance of lagers is attributed to the XV-XVI centuries, and Bavaria is considered the birthplace of the style. ●●●Download document
Nov 16, 2022
Yeast nutrients are a major factor of influence on overall health and fermentation performance. By adding nutrients, one can “improve alcohol yield, reduce fermentation time, enhance yeast viability and vitality, and increase diacetyl removal, as well as control undesirable flavor compounds”. ●●●Download document
Nov 16, 2022
Process aids are also popular additions to beer as they can increase efficiency, reduce waste and improve the overall quality and profitability of the product. ●●●Download document
Nov 16, 2022
Enzymes are an integral part of life with millions of biochemical reactions catalysed by specific enzymes. The brewing process takes advantage of the natural biological processes of germination and fermentation, where enzymes play a critical role. ●●●Download document
Nov 16, 2022
Sour beer styles range in seemingly unlimited flavors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer. ●●●Download document
