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| − | '''Sour''' or '''acidic''' flavor in beer is nearly always caused by bacterial infection. | + | '''Sour''' or '''acidic''' flavor in beer is nearly always caused by bacterial [[infection]]. |
There are two major types of bacteria used for souring beer. [[Lactic acid]] gives a smooth sourness that can be reminiscent of '''yogurt'''. [[Acetic acid]] gives a sharper, tangier bitterness. See the individual entries for each type of acid for more information. | There are two major types of bacteria used for souring beer. [[Lactic acid]] gives a smooth sourness that can be reminiscent of '''yogurt'''. [[Acetic acid]] gives a sharper, tangier bitterness. See the individual entries for each type of acid for more information. | ||
Latest revision as of 03:24, 15 December 2008
Sour or acidic flavor in beer is nearly always caused by bacterial infection.
There are two major types of bacteria used for souring beer. Lactic acid gives a smooth sourness that can be reminiscent of yogurt. Acetic acid gives a sharper, tangier bitterness. See the individual entries for each type of acid for more information.
