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Sour Mashing

10 bytes added, 21:44, 20 July 2016
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changed language for searching reasons "sour mash"
'''Sour mashing''' is a technique for adding acidity to a beer before primary fermentation begins. This is accomplished by the introduction of lactic acid bacteria after the completion of the mashing process. Sour mashing Performing a sour mash is similar to [[Sour Worting|sour worting]] in that both techniques involve acidification of unfermented wort with lactic acid bacteria before primary fermentation. Many sour brewers prefer [[Sour Worting|sour worting]] (which includes ''kettle souring'') due to having more control over off flavors produced versus sour mashing.
<blockquote>"''Mixed culture fermentation for sour beers produces one thing, and (kettle souring/sour mashing) produces another thing. If you’re going to make a malty red ale that is kettle soured, don’t call it a Flanders Red. Honor the tradition.''" - Sean Burke of the Commons Brewery, Kettle Souring Presentation, CBC 2015.</blockquote>

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