The experimental beers had fruity — not “beany” — flavors and other attributes comparable to a commercial Belgian-style sour, but with shorter, simpler brewing steps. “Sour beer is the beer enthusiast ...

simpler brewing steps. "Sour beer is the beer enthusiast's alternative to Champagne. By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for ...

simpler brewing steps. "Sour beer is the beer enthusiast's alternative to Champagne. By using sugars derived from peas that yeast cannot metabolize, we promote the growth of bacteria essential for ...

Westereng et al. previously experimented with using wood-derived xylo-oligosaccharides (prebiotic sugars) instead as a carbon source for lactic-acid brewing bacteria (LAB) since brewers' yeast ...