Microbial Dynamics in Traditional and Modern Sour Beer Production

Abstract

Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure-cultures of microorganisms with desirable properties, in conjunction with careful application of processing steps. Together, this facilitates production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.