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==General Techniques==
* [[Solera]] 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. 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.
* [[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.
* [[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 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 wort is usually boiled to heat pasteurize the wort.