Changes

Staggered pitching versus co-pitching can have a significant impact on the final flavor profile of the beer. While there is a lot of information regarding the fermentation profile of various microbes used in sour brewing, the impact of co-fermentation is less understood. Butler et al., partnered with Gilded Goat Brewing Company, analyzed the differences between co-pitching ''S. cerevisiae'', a strain of ''B. bruxellensis'', and a strain of ''L. plantarum'' (Sample A), versus pitching the ''S. cerevisiae'' and ''B. bruxellensis'' first and then the ''L. plantarum'' three days later (sample B), versus pitching the ''L. plantarum'' first and then the ''S. cerevisiae'' and ''B. bruxellensis'' three days later (Sample C). The three different beers were aged for a month and a half before packaged. The sourness was more pronounced in the full co-pitched beer (Sample A), and consumers preferred this one the most while they preferred Sample B the least, which had the least pronounced sourness and least amount of lactic acid/titratable acidity. Each of the three different fermentation profiles had a different sensory fingerprint with different measurements for proteins, titratable acidity, lactic acid, polyphenols, turbidity, color, and residual sugar, indicating that when different species are introduced to ferment the wort has a wide impact on many different compounds. See the full poster [https://docs.wixstatic.com/ugd/695caf_8f98746d2f6942ff8810b298ef219eb9.pdf by Butler et al. here] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2503719276322938/?comment_id=2503738896320976&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kelley Freeman. Milk The Funk Facebook group post. 02/09/2019.]</ref>. These results may or may not be repeatable with different strains or other variables, but it does demonstrate that co-pitching and staggered pitching produce measurably different results.