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DO YOU WANT TO BREWSOURBEER?

BREW SOURS AND WILD ALES BETTER!

FERMO Brew Acid is the perfect solution for brewing exciting & distinctive sour beers without running the risk of cross-contamination.

 

Sour beers have a long and rich history. In fact, when beer brewing began hundreds of years ago many beers were sour, as they contained naturally occurring bacteria which gave the beverage its distinctive sour taste. Each variety is intrinsically linked to the places where these beers were born, from the Belgian Lambic and Flanders Red Ale, to the German Gose and Berliner Weisse amongst other signature European styles traditionally brewed through the spontaneous fermentation.

TIPS FOR USE

 

The wort can be enriched with yeast nutrients provided by FERMOPLUS® Fruity or FERMOPLUS® Fragrance if desired. Once the pH level is higher than 0.3 from the desired pH, a second fermentation yeast strain can be pitched to stop the acidification activity and complete the further alcoholic fermentation.

Other benefits by using FERMO Brew Acid is the reduction of the brewing costs since there is no need for expensive acidified malt in the mash, neither any addition of lactic acid to the wort kettle nor the use of mixed microflora (i.e. beer spoilage bacteria and yeasts) during the beer fermentation.

HIGH VERSATILITY FOR THE PRODUCTION OF A WIDE RANGE OF SOUR BEERS

 

FERMO Brew Acid offers brewers plenty of opportunity for customisation: from inoculation with conventional brewing yeasts (S. cerevisiae) to maturation in wooden barrels and the use of fruits or other flavouring ingredients. Its combination with various brewing yeasts allows you to brew any sour beer variants, even heavily hop forward worts or dry-hopped beers such as American-style Sour Ales.

Last but not least, FERMO Brew Acid can develop varied fermentative aromas and fruitiness in taste and a complex aftertaste, which can be controlled and adapted through the fermentation temperature.