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There are several brewing methods that are specific to sour and wild brewing. Different methods can be used separately or in conjunction with each other to help produce a desired result, or to produce a certain style of beer. For example, [[Category:TechniquesBerliner Weissbier]]is often brewed using the sour mashing or kettle souring methods. Another example is that kettle soured beers can be barrel aged with or without ''Brettanomyces''. By mixing different techniques for different specific reasons, brewers have created new and interesting results.

==DescriptionGeneral Fermentation Techniques==There are several brewing methods that are specific * [[Mixed Fermentation]] refers to sour and the process of fermenting a wild brewing. Different methods can be used separately or in conjunction sour beer with each other to help produce a desired result, culture that contains more than just Saccharomyces (or to produce a certain style of beerno Saccharomyces). For exampleThese are often mixed cultures containing [[Brettanomyces]], [[Berliner WeissbierSaccharomyces]] is often brewed using the sour mashing or sour kettling methods. ==General Techniques==* , [[SoleraLactobacillus]] is a fermenter management process that involves removing a portion of aged beer from a fermenter, and refilling that fermenter with fresh wort or young beer[[Pediococcus]]. The removed portion can be used in a variety of waysMixed cultures are available from multiple yeast companies such as [[Wyeast]], including but not limited to filling up a second stage solera fermenter[[White Labs]], blending with another beer[[The Yeast Bay]], packaging the beer[[GigaYeast]], or given additional aging on fruit or spices.* and [[Mashing#Sour_Mashing|Sour MashingOmega Yeast Labs]] is a method that uses the wild yeast and bacteria that is naturally present on grain to quickly create acidity in a mash usually over a time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the microorganisms that were present in the sour mash. * [[Mashing#Sour_Worting|Sour WortingWort Souring]] is similar to sour mashing, except the brewer often uses a pure culture instead of adding grain to the kettle. Instead of souring the mash, the wort is transferred to the boil kettle and soured usually over the time span of 1-3 days with a pure culture, or with the wild yeast and bacteria found naturally on grain (grain is added to the kettle). Similar to the sour mashing process, the sour soured wort is usually boiled to heat pasteurize the wort(a process called "kettle souring").* [[Mixed Fermentation From CulturesSour Mashing]] refers is a method that uses the wild yeast and bacteria that is naturally present on grain to the process of fermenting quickly create acidity in a wild or sour beer with mash usually over a culture time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the microorganisms that contains more than just Saccharomyces (or no Saccharomyces)were present in the sour mash. These are often mixed cultures containing * [[Brettanomycesand Saccharomyces Co-fermentation]], refer to processes of using [[Saccharomyces]], and [[LactobacillusBrettanomyces]], and [[Pediococcus]]no souring bacteria. Mixed cultures are available This results in a ''funky'' beer with interesting flavors from multiple yeast companies such as [[Wyeast]]the Brettanomyces, [[White Labs]], [[The Yeast Bay]], [[GigaYeast]], and [[Omega Yeast Labs]]but very low to no levels of acidity.

* [[100% Brettanomyces Fermentation]] is the process of doing a primary fermentation with only [[Brettanomyces]] yeast. ==Specific Techniques==* [[Commercial Sour Beer Dregs Inoculation]] is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.* [[Solera]] is a fermenter management process that involves removing a portion of aged beer/wine/etc from a fermenter, and refilling that fermenter with younger beer/wine/etc. Traditionally solera systems involve multiple tiers of aging product and the refilling is accomplished from the next oldest tier. In beer production, it is more common to have only one vessel and to refill with fresh wort or young beer. The removed portion can be used in a variety of ways, including but not limited to filling up a second stage solera fermenter, blending with another beer, packaging the beer, or given additional aging on fruit or spices.* [[Cereal Mashing]] is the process of gelatinizing adjunct grains such as corn, rice, and unmalted wheat, so that their starches may be converted during a saccharification rest.* [[Turbid Mash|Turbid Mashing]] is a traditional mashing technique used in [[Lambic]] production that produces a very starchy wort for long term mixed fermentations with ''Brettanomyces''.* For other pages for specific processes used in mixed fermentation beers, see the [[Table_of_Contents#Brewing_Techniques|Table of Contents]].* [[Raw Ale]] is a brewing process where wort is not boiled or boiled for a very short amount of time. ==References==<references/> [[Category:Techniques]]