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added a quote from Sean Burke during CBC on honoring traditional methods
'''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 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]] 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>
==Methods of Sour Mashing==