Souring of beer is traditionally achieved by a fermentation/innoculation process followed by long term aging, often in barrels. This protocol has several limitations, primarily long processing times and risk of cross-contamination and things going too funky. Kettle souring has become a common alternative to traditional souring and involves acidification by LAB in the kettle, followed by another boil to kill the bacteria. This method has been criticized to yield beers that lack ‘depth’ and ‘complexity’ due to the secondary boil causing the loss of aroma compounds. Also, it can hold up the brewing schedule, as the kettle can’t be used for production of new wort while the beer is souring. The use of a yeast with properties that both acidify and ferment the wort represents an interesting alternative for your sour beer program.
FERMO BREW ACID is a wild yeast, isolated from spontaneous fermentation by University of Dijon. belonging to Lachancea thermotolerans sp.. It has been selected for its great fermentation performance, intrinsic acidification of the media through lactic acid production and desired aroma and organoleptic characteristics
Laboratory and commercial-scale fermentations resulted in the fully characterization of its fermentation traits and ideal usage in sequential fermentation with the desired beer yeast.
Fermobrew acid exhibits clean but different aroma profiles depending on the fermentation temperature: citrus fruits at cooler temperature, tropical at higher temperature.
Fermobrew acid can be paired with Ale, Lager, Saison and even Brett yeasts.
pH drops down to 3.5 +/- 0.5 in 48h-72h.
The great advantage of Fermobrew Acid is that there is no need of a “Sour-Kettle” process. This non-Saccharomyces strain is used as any other yeast, directly in your fermenter and drops gravity and pH rapidly.