Interested in Brewing Sour Beers? SAVE TIME with CellarScience® ACID
02/01/2024
CellarScience® Acid presents an ideal solution for brewing unique and distinctive sour beers without the worry of cross-contamination. Sour beers, with a rich history dating back centuries, were initially characterized by naturally occurring bacteria lending them a distinct sour taste. Varieties like Belgian Lambic, Flanders Red Ale, German Gose, and Berliner Weisse are deeply rooted in the regions of their origin.
Traditionally, these beers undergo spontaneous fermentation involving lactic acid bacteria, such as Lactobacillus and Pediococcus, along with the influence of microorganisms like Saccharomyces and Brettanomyces. This interplay results in the diverse and complex flavor profiles associated with sour beers.
THE REVIVAL OF SOUR BEERS
In recent years, there has been a resurgence of interest in sour beers, capturing the attention of both brewers and enthusiasts. Modern recipes offer a unique and varied flavor profile compared to traditional styles. This resurgence is attributed to brewers seeking innovative twists on popular beer styles, maintaining the natural acidic flavors of sour beers with a milder taste. This is achieved through a fermentation process guided by carefully selected microorganisms, including lactic bacteria and yeasts, resulting in lower acidity levels with reduced phenolic and acetic notes.
CellarScience® ACID: SPECIFICALLY FOR SOURS
The lactic fermentation of sour beers demands specific solutions, and CellarScience® Acid steps in as a yeast alternative to lactic acid bacteria in the wort acidification process. This yeast, belonging to the Lachancea thermotolerans species, transforms monosaccharides in the wort into alcohol and lactic acid. The result is a well balanced beer with a rounded, refreshing acidity, typically at a pH of 3.5 or lower, without compromising classic fermentation aromas or a clean sensory profile.
ADVANTAGES OF CellarScience® ACID
Using CellarScience® Acid offers numerous benefits:
Ease of Use: It is as simple to use as conventional active dry yeast. Monitoring pH levels throughout the fermentation process ensures proper acidification.
Reduced Contamination Risk: CellarScience® Acid minimizes the risk of cross-contamination, as it is neither a beer spoilage bacteria nor a Brett strain, eliminating the need for dedicated brewing equipment.
Equipment Maintenance: Any residual CellarScience® Acid won't grow in the presence of conventional brewing yeasts, ensuring contamination-free future batches.
Wide Temperature Range: It ferments in a broad temperature range (11 to 25°C) without producing a strong sour character.
TIPS FOR USAGE
CellarScience® Acid's user-friendly nature allows for easy integration into the brewing process. After wort production, yeast nutrients can be added. Monitoring the pH drop during the initial fermentation is crucial, and subsequent pitching of brewing yeast at the right pH level if desired.
VERSATILITY FOR SOUR BEERS
CellarScience® Acid offers versatility for producing a wide range of sour beers. With a low final pH around 3.5, it ensures pleasant sourness while allowing customization through the use of different brewing yeasts, maturation methods, and flavoring ingredients. Unlike lactic acid bacteria, CellarScience® Acid is not sensitive to the antiseptic effects of hops, providing flexibility in hop-forward worts or dry-hopped beers.
Lastly, CellarScience® Acid contributes to varied fermentative aromas and fruitiness, allowing brewers to control and adapt the taste complexity through fermentation temperature. Whether aiming for citrus notes at 18°C (64.4F) or tropical fruit tones at 25°C (77F), CellarScience® Acid provides a palette for crafting unique and flavorful sour beers.
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