The Influence of Mashing on Sour Beer Production

The characteristics of sour beers are influenced less by the flavors contributed directly by the malt and more by the ways in which compounds in the wort influence the mixed fermentation. Join Michael Tonsmeire as he discusses practical techniques to control the levels of carbohydrates, acids, phenols, and proteins and their influence on the souring process.

Please Note: due to technical issues, the audio/video for this seminar picks up at slide 5.