Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Abstract

Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems in the past related to lack of hygiene and/or cleaning, bacteria do still cause problems nowadays. Despite this negative imago, certain bacteria play an irreplaceable role during fermentation and/or maturation of more unique, funky, and especially refreshing sour beers. The term sour beers or sours is not restricted to one definition but covers a wide variety of beers produced via different techniques. This review proposes an uncluttered sour beer classification scheme, which includes all sour beer production techniques and pays special attention to the functional role of acetic acid bacteria. Whereas their oxidation of ethanol and lactate into acetic acid and acetoin usually spoils beer, including sour beers, organoleptically, a controlled growth leads to a desirable acidic flavor in sour beers, such as lambic-style, lambic-based, and red-brown acidic ales.

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

“…S7 ). This is consistent with studies from other fermented foods that have shown that AAB lower the pH of their environment (6, 7). The release of acetic acid and corresponding decrease in pH may inhibit the growth of other species and aid in AAB persistence (52).…”

“…This group is well-recognized for the fermentation of vinegar ( A. pastuerianus (1)), kombucha ( Komagataeibacter spp. (3–5)), lambic beer ( A. lambici (6)), water kefir ( Acetobacter sicerae (7)), and cocoa ( A. pasteurianus commercially, A. ghanensis/senegalensis spontaneously (8)), among others. Broadly, AAB produce acidic flavor in lambic beer and vinegar, contribute to flavor and discourage germination in cocoa beans, and produce the cellulose component of “SCOBY” in kombucha (7).…”

Fermented foods, their microbiome and its potential in boosting human health

“…However, in some specific brewery technologies, a well‐controlled acetic acid fermentation by Acetobacter spp. might lead to the production of sour beers (Bouchez & De Vuyst, 2022).…”

Potentiometric determination of urea in fermented alcoholic beverages commonly consumed in India using biosensor by immobilization of urease on nylon membrane using Ammonium Ion Selective Electrode (AISE)

“…Cider is fermented from apple juice, while perry is a result of fermentation of pear juice.Sake is result of alcoholic fermentation of rice with water. Mead is formed by alcoholic fermentation of honey and water [13,14,15,16,17].…”