The lactic fermentation of sour beers has its own set of challenges. That’s why AEB Brewing has introduced FERMO Brew Acid - a yeast that produces lactic acid during fermentation.
FERMO Brew Acid belongs to the
Lachancea thermotolerans species which has been isolated from spontaneous fermentations by researchers at the University of Dijon, France. Its uniqueness lies in its ability to transform monosaccharides in the wort into both lactic acid and alcohol. In combination with a Saccharomyces cerevisiae fermentation the resulting sour beer is rounded and refreshingly acidic.
Add tart fruits such as lemons, limes, passionfruit, pineapples, cherries and strawberries to further compliment the acidity and create a sublime tasting sour.
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