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Sour malt (aka. acidulated malt, saurmalt) is a base malt that has been processed so that it contains lactic acid. The acid is useful in adjusting the pH of the mash during brewing. Typically brewers use a 1-10% with 2-5% being typical. The malt's existence is due to the Reinheitsgebot - the German Beer Purity law. This forbids the use of any ingredients ...


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From the Wiki page on Sour Beer: "[S]our beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a coolship open to the outside air – an unpredictable process that many modern brewers avoid. ...


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Sourness may have been, in a higher or lower level, a common characteristic of beers centuries ago, specially after some time of storage, once the common vessel to keep it was wooden barrels, and wood often harbor a lot of microorganisms, including bacteria and wild yeast, the former being responsible for souring the beer. After the Industrial Revolution, ...


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Try to see if this site you can find all the info you need 6 Tips on How to Brew Sour Beers


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Effectively, yes. A sour beer is what we'd consider to be a spoiled beer. As a quick primer, "wort" is turned into "beer" when microbes convert the sugars in the liquid into alcohol, CO2, and ...other stuff. Generally speaking, we use brewer's yeast (Saccharomyces Cerevisiae for ale or Sacc. Pastorianus for lager) because the other stuff tastes pretty ...


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