sour beer
Selected indexed studies
- Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? (Front Microbiol, 2022) [PMID:35992674]
- Microbial Dynamics in Traditional and Modern Sour Beer Production. (Appl Environ Microbiol, 2020) [PMID:32414797]
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures. (Microorganisms, 2023) [PMID:37763982]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Production of Lambic-like Fruit Sour Beer with Lachancea thermotolerans. (2025) pubmed
- Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? (2022) pubmed
- Microbial Dynamics in Traditional and Modern Sour Beer Production. (2020) pubmed
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures. (2023) pubmed
- A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer. (2024) pubmed
- Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling. (2022) pubmed
- Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product. (2022) pubmed
- Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production. (2025) pubmed
- Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. (2016) pubmed
- The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. (2023) pubmed