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• Oud Bruin
  [[Category:Sour beer styles]] ...Flemish Brown Ale''' or '''Flanders Brown Ale''', is a traditional Belgian sour beer brewed and blended for long aging. Strong malt flavors complement lac
  5 KB (750 words) - 03:34, 18 September 2008
• Bacteria
  ...with [[yeast]], to create unique flavors in many beer styles, especially [[sour beer styles]]. ...called '''lactic acid bacteria,''' which contribute the sourness to many [[sour beer styles]], as well as being responsible for the fermentation of cheese.
  1 KB (159 words) - 11:55, 29 September 2007
• Making the Wort
  ...some [[malt extract]] to obtain the remaining fermentable sugars. Partial mash is often viewed as a hybrid step between extract brewing and all-grain. It ...r cultured [[lactic acid bacteria]], then sterilized and added to the main mash.
  4 KB (577 words) - 17:26, 28 January 2008
• Witbier
  ...has a distinct, strong wheat flavor, but can be difficult to handle in the mash. If using [[wheat malt]] instead, up to three-quarters the amount may be r ...ter and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. The beer tends to be fragile and
  8 KB (1,249 words) - 12:12, 5 July 2011
• Cream Ale
  ...in the area around Louisville a distinct style of dark, sometimes slightly sour beer arose which was sometimes called '''Common Beer''' or '''Dark Cream Co ...can two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. A
  6 KB (932 words) - 03:41, 1 March 2013
• Acetic acid
  ...] and [[:Category:Aroma problems|aromas]] in beer, often described as a '''sour''' or '''acidic''' taste or a '''vinegar''' character. In fact, acetic aci ...acid is generally considered an off flavor in beer. However, a very few [[sour beer styles]] feature it as a desirable flavor characteristic, notably [[Fl
  2 KB (289 words) - 03:24, 15 December 2008
• Berliner Weisse
  [[Category:Sour beer styles]] ...eon's soldiers as the "Champagne of the North," '''Berliner Weisse''' is a sour, wheat-based, effervescent, low-alcohol beer traditionally brewed and drunk
  8 KB (1,315 words) - 18:42, 20 November 2011
• Acidulated malt
  |mash=Yes '''Acidulated malt''', also known as '''Sauermalz''' or '''Sour Malt''', is a type of malted barley which contains a small proportion (usua
  2 KB (336 words) - 18:44, 5 August 2014
• Adambier
  [[Category:Sour beer styles]] ...was always aged for at least a year, and often many years longer. Unlike sour Belgian beers, Adambier had very high hopping rates.
  8 KB (1,230 words) - 14:47, 19 March 2016
• American Wild Ale
  [[Category:Sour beer styles]] ...yeast]] or [[bacteria]]. The flavors of these beers ranges from a slight sour tang to a complex [[Brettanomyces]] barnyard flavor, and often a [[Wood agi
  4 KB (572 words) - 14:51, 24 November 2010