{"id":47558,"date":"2023-12-13T09:43:16","date_gmt":"2023-12-13T13:43:16","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47558"},"modified":"2026-07-03T10:57:01","modified_gmt":"2026-07-03T14:57:01","slug":"yeasts-bacteria-sour-beer-production","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/yeasts-bacteria-sour-beer-production\/","title":{"rendered":"Yeasts and Bacteria Used in Sour Beer Production"},"content":{"rendered":"
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By Homebrewers Association<\/a><\/strong><\/span><\/p>\n

If you are a beer<\/a> lover, you have probably heard some of the long and complicated names of the yeasts and bacteria used in sour beers and their production.<\/p>\n

\"Yeasts
Yeasts and bacteria in sour beers<\/figcaption><\/figure>\n

They are hard to spell, even harder to pronounce, and it can be confusing to tell them apart.<\/p>\n

Many people often refer to these sour beer yeasts and bacteria without fully knowing what they are, so it is worth taking some time to establish a clear record of each one.<\/p>\n

To better understand these terms, we asked Michael Tonsmeire (known for his blog The Mad Fermentationist<\/a>) for an overview of each.<\/p>\n