Pre-fermentation with lactic acid bacteria in sour beer production

Abstract

Sour beer is beer with an intentionally sour taste. In traditionally produced sour beer, the acidic character results from spontaneous, mixed fermentation where different bacteria and yeast species participate. These complex fermentations take years to complete and can be difficult to control. Owing to the increasing interest in sour beer and challenges related to commercial sour beer brewing, alternative production methods are being explored. In the current paper, pre‐fermentation with lactic acid bacteria (LAB) was investigated as a timesaving and controllable strategy for the production of sour beer. Four beers were produced with either biological or chemical acidification of wort, and a reference beer was produced with no acidification. Volatile compounds and organic acids were analysed by headspace gas chromatography and high‐performance liquid chromatography to explore any contribution from LAB to the composition of beer. Finally, descriptive sensory analysis was performed to evaluate the sensory contribution from LAB. A significant effect was observed from LAB pre‐fermentation, with respect to both volatile compounds (e.g. reduced production of 2‐methyl‐1‐butanol) and organic acids (e.g. production of acetic acid). Biological acidification by LAB pre‐fermentation had a significant impact on the sensory character of beer. This sensory impact did, however, not surpass that obtained by chemical acidification, as few significant differences were found between biologically and chemically acidified beers. © 2019 The Institute of Brewing & Distilling

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

“…In a previous study we have tested for an eventual pH-effect by adding lactic acid to wort prior to yeast fermentation. No effect by reduced fermentation pH (final beer pH 3.7) was found on ethanol production or ADF for the same yeast strain (Dysvik et al, 2019). These results suggest that the reduced performance by S. cerevisiae with respect to ethanol production and ADF in the L. brevis co-fermentation, was caused by some effects exerted by the presence of L. brevis itself.…”

“…Therefore, the objective of the current study was to investigate the effect of beer-related stress factors on growth and metabolite production by three different lactobacilli in wort medium. The selected strains were Lactobacillus brevis BSO464, a strain previously proven as resistant to the harsh beer environment (Bergsveinson et al, 2016); Lactobacillus plantarum (WildBrew TM Sour Pitch), a commercial brewing strain commonly used for kettle souring (biologic acidification of wort prior to yeast fermentation); and Lactobacillus buchneri CD034, a strain previously used in research on kettle souring (Dysvik et al, 2019) but originally isolated from silage grass (Heinl et al, 2012). Controlled co-fermentations with lactobacilli and Saccharomyces cerevisiae were evaluated as a time-saving method for sour beer production.…”

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

“…Saccharomyces, Zygosaccharomyces, and Lactobacillus dominant the baijiu fermentation stages. Similar to many other alcoholic beverages, such as wine and sour beer (Bartle et al, 2019;Dysvik et al, 2019), the production of miscellaneous baijiu seems also depend on the co-fermentation of lactic acid bacteria and yeasts. During wine fermentation, co-inoculation of lactic acid bacteria with yeast not only reduces the total acidity but also increases the ripe fruits notes associated with esters (Bravo-Ferrada et al, 2013).…”

Microbial Dynamics in Traditional and Modern Sour Beer Production

“…When the desired level of lactic acid has been obtained, the wort is then boiled to stop bacterial fermentation, followed by single-strain fermentation with conventional brewer's yeast. An alternative to the interfermentation boiling step is addition of highly hopped wort upon yeast addition to introduce antimicrobial iso-␣-acids after the wanted bacterial activity has transpired (112). In a study by Peyer et al (111), Lactobacillus amylovorus was used for biological acidification of mash and preboil and postboil worts.…”

“…The authors showed how biological acidification at different time points in the preyeast fermentation process led to differences in the obtained beer product. Acidification of preboil wort emerged as an efficient method to ensure high acidity and minimal organoleptic failure (112). Prefermentation with Lactobacillus buchneri prior to yeast fermentation was tested for production of sour beer (112).…”