CSBE-SCGAB

Comparative Analysis: Effects of Souring and Aging Beer

Description: In brewing, Lactobacillus is generally considered a spoilage bacteria. However, when purposely working with the bacteria, it secretes lactic acid, giving the beer a tart, lemon-like flavour. Souring can occur either before the boil (in the kettle) or after the boil (in the fermentor). Beer can also be aged in oak casks similar to the aging process of whiskey. This process imbues the beer with several flavours such as smokiness and notes of vanilla.
Keywords: sour beer; lactobacillus; fermentation
Conference name: CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Session name: Poster Session (Regular)
Citation: . 2016. Comparative Analysis: Effects of Souring and Aging Beer. CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Publisher: Canadian Society for Bioengineering
Date: 2016-07
Publication type:
  • Conference Proceeding
Type: Text.Article
Format: PDF
Identifier: CSBE16115
Coverage: Canada
Language 1: en
Rights: Canadian Society for Bioengineering
Located in: AGM Halifax (2016)

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