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=Introduction=
For the purposes of this article, we are defining a ''mixed fermentation'' as any fermentation that consists of a combination of [[Saccharomyces]], [[Brettanomyces]], [[Lactobacillus]], and [[Pediococcus]] cultures. Broadly speaking, there are two styles of mixed fermentations: "sour" fermentations and "funky" fermentations. "Sour" fermentations are characterized by their higher acidity and tart flavor, and require the use of a Lactic Acid Bacteria (LAB; generally Lactobacillus and/or Pediococcus). "Funky" fermentations generally do not contain LAB, but instead use a combination of Saccharomyces and Brettanomyces. Funky beers may be slightly tart, but are generally not considered sour. For both categories, the primary fermentation will be completed by yeasts such as Saccharomyces and/or Brettanomyces. For ''Funky Mixed Fermentations'', see the [[Funky Mixed Fermentations]] page. For 100% Brettanomyces fermentations, see the [[100% Brettanomyces Fermentation]] page.
It is important to mention that sour brewing in general has very few well-established "rules". Many methods can be used in conjunction with other [[Brewing Methods]], and new methodologies are constantly being developed. Many of the methods used are determined by the types of microbes the brewer is working with. An article of this length cannot encompass all mixed fermentation methods. Instead it will provide a "big picture" view of the general methodologies. More detailed information can be found in Michael Tonsmeire's pivotal book on sour brewing, "American Sour Beers". The full range of methods described in his book probably won't make it onto this wiki.