Do you yearn for the flavor of the fruit that is a sour beer, but I hope that the complex fermentation process is faster? Norwegian scientists may have the answer: field peas, as well as beans and lentils. According to New paper The experimental beer that was published in the Journal of Agricultural and Food Chemistry made of sugars in these foods was published, as there were proficient profiles similar to the sour beer in the Belgian style, yet the fermentation process was shorter with simpler steps.
“Skin beer is the alternative to beer lovers for Shampagin,” The co -author Berge Westering said The Norwegian University of Life Sciences. “Using sugars derived from peas that cannot be independent of yeast, we encourage the growth of bacteria necessary to produce sour beer.”
As I mentioned earlier, Sour beer It has been for centuries and has become a favorite of Craft Breweers in recent years, although the fermentation process can be unexpected and take a long time. Standard beer manufacturers control the yeast strains that they use carefully, taking care to ensure that other microbes are not sneaking into the mixture, fearing that the flavor changes during fermentation.
Skill beer beer Use wild yeastsAllow them to grow freely in a plant, and sometimes add fruit to a little additional acidity. Then the plant is transferred to wooden barrels and is allowed to mature for months or sometimes years, as microbes produce many metabolic products that contribute to the flavor of the sour beer.
But it is a long time. For example, you should leave a plant to cool overnight (unjustified) in the sour beer made of wild yeasts, and sometimes the composite vessels are multiple required. It can take fermentation months or sometimes. It is difficult to control the entire process, and alcohol is not always known which vehicles that end in the final product or how it will affect the total flavor file.
There were many previous studies of the ingredients in the final sour beer, including in 2020, when chemists at the University of Reidlands in California used the spectral analysis of NMR liquid chromatology to track the various compounds that contribute to the distinctive flavor file of the given beer over time. These compounds include acetic acid, lactic acid, and saxinic acid, all of which are produced as yeast, as well as tracking compounds such as phenol and vanilla, and BodiesIt comes from barley and it is known to have antimicrobial properties, as well as amino acids Terptophan.