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* [[Wort 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 soured wort is usually boiled to heat pasteurize the wort (a process called "kettle souring").
* [[Sour Mashing]] 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.
* [[Funky Mixed FermentationsBrettanomyces and Saccharomyces Co-fermentation]] refer to processes of using [[Saccharomyces]] and [[Brettanomyces]], and no souring bacteria. This results in a ''funky'' beer with interesting flavors from the Brettanomyces, but very low to no levels of acidity.
* [[Spontaneous Fermentation]] refers to the method of using yeast and or bacteria that is naturally present in the air, or on fruit, grain, insects, or other naturally occurring carriers.
* [[100% Brettanomyces Fermentation]] is the process of doing a primary fermentation with only [[Brettanomyces]] yeast.
* [[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==