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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]], [[Lactobacillus]], and [[Pediococcus]] is often brewed using the sour mashing or sour worting methods. ==General Techniques==Mixed cultures are available from multiple yeast companies such as [[Wyeast]], [[White Labs]], [[The Yeast Bay]], [[GigaYeast]], and [[Omega Yeast Labs]].* [[SoleraWort Souring]] is similar to sour mashing, except the brewer often uses a fermenter management process that involves removing a portion pure culture instead of aged beer from a fermenter, and refilling that fermenter with fresh wort or young beeradding grain to the kettle. The removed portion can be used in a variety Instead of wayssouring the mash, including but not limited the wort is transferred to filling up the boil kettle and soured usually over the time span of 1-3 days with a second stage solera fermenterpure culture, blending or with another beerthe wild yeast and bacteria found naturally on grain (grain is added to the kettle). Similar to the sour mashing process, packaging the beer, or given additional aging on fruit or spicessoured wort is usually boiled to heat pasteurize the wort (a process called "kettle souring").* [[Cereal Mashing]]

* [[Sour Worting]] 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 Brettanomyces and soured usually over the time span of 1Saccharomyces Co-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 wort is usually boiled to heat pasteurize the wort.* [[Mixed Fermentation From Culturesfermentation]] refers refer to the process processes of fermenting a wild or sour beer with a culture that contains more than just Saccharomyces (or no Saccharomyces). These are often mixed cultures containing [[Brettanomyces]], 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]]