{"id":1772,"date":"2015-06-03T01:49:02","date_gmt":"2015-06-03T08:49:02","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1772"},"modified":"2015-06-03T01:49:02","modified_gmt":"2015-06-03T08:49:02","slug":"sour-microbes-yeast-and-bacteria-explained","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/sour-microbes-yeast-and-bacteria-explained\/","title":{"rendered":"Sour Microbes: Yeast and Bacteria Explained"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:1886,&quot;href&quot;:&quot;https:\\\/\\\/www.homebrewersassociation.org\\\/brewer-of-the-week\\\/michael-tonsmeire-the-mad-fermentationist&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20200923124546\\\/https:\\\/\\\/www.homebrewersassociation.org\\\/brewer-of-the-week\\\/michael-tonsmeire-the-mad-fermentationist\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:08:55&quot;,&quot;http_code&quot;:206},{&quot;date&quot;:&quot;2026-02-10 20:51:35&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-02-10 20:51:35&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:1887,&quot;href&quot;:&quot;https:\\\/\\\/www.homebrewersassociation.org\\\/how-to-brew\\\/5-common-homebrew-flavors-fix-pt-ii&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250809190008\\\/https:\\\/\\\/homebrewersassociation.org\\\/how-to-brew\\\/5-common-homebrew-flavors-fix-pt-ii\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:08:58&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 00:08:58&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:1888,&quot;href&quot;:&quot;http:\\\/\\\/www.homebrewersassociation.org\\\/how-to-brew\\\/sour-microbes-yeast-and-bacteria-explained&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250811104143\\\/https:\\\/\\\/homebrewersassociation.org\\\/how-to-brew\\\/sour-microbes-yeast-and-bacteria-explained\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:09:00&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 00:09:00&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" alignright\" src=\"http:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/05\/sour-beers-yeast-feature.jpg\" alt=\"\" width=\"256\" height=\"236\" \/>If you like sour beers, you\u2019ve probably heard long, complicated yeast and bacteria names thrown around. They\u2019re hard to spell, even harder to pronounce and can be\u00a0down-right confusing to differentiate from one another.<\/p>\n<p>Many often refer to these bacteria and yeast unknowingly, so it\u2019s worth taking some time to set the record straight. To understand these terms, we asked <a href=\"https:\/\/www.homebrewersassociation.org\/brewer-of-the-week\/michael-tonsmeire-the-mad-fermentationist\/\" target=\"_blank\" rel=\"nofollow\">HBA<\/a> (aka \u201cThe Mad Fermentationist\u201d) for the inside scoop on each microbe.<\/p>\n<h2>Understanding Wild Fermentation<\/h2>\n<p>To begin, it\u2019s key\u00a0to understand the difference between wild and single-culture fermentation. Sour beers undergo wild or mixed fermentation, which means multiple yeasts and bacteria work together to create the funkiest of brews. In the category of wild ales, beers can be either controlled, meaning the brewers have selected exactly which yeast and bacteria to pitch, or open-air fermented, where fermenters are left completely or partially open to allow bacteria and wild yeast to enter.<\/p>\n<p>The yeast responsible for fermenting all clean beers is Saccharomyces, while Brettanomyces, Lactobacillus and Pediococcus are kind of the \u201cThree Stooges\u201d of sour beer production. They produce funky and sometimes hard to predict\u00a0beers. There are also a variety of bacteria used to give sour beers the little extra something, too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/05\/yeast2.jpg\" alt=\"Yeast Brewing Sour Beer\" width=\"800\" height=\"518\" \/><\/p>\n<h2>Saccharomyces<\/h2>\n<p>Saccharomyces, commonly known as brewer\u2019s yeast, is the single genus of yeast responsible for fermenting all clean beers, but is also used in sour beer production. Brewer\u2019s yeast is responsible for the greatest portion of gravity reduction and alcohol production in nearly all sour beers. There isn\u2019t any wrong strain of brewer\u2019s yeast that will ruin your beer, just some strains that work better with certain types of sour beers. Saccharomyces is a fast working, highly IBU-tolerant yeast that acts as a base yeast\u00a0for sour beer production.<\/p>\n<p>Overall, brewer\u2019s yeast protects the wort and sets the stage for a traditional slow-moving wild fermentation.<\/p>\n<h2>Brettanomyces<\/h2>\n<p>Brettanomyces, often referred to simply as brett, is a genus of yeast, not bacteria as far too many brewers falsely believe. It is the principal wild yeast used in sour beer production. Specific flavors, aromas, esters and phenols produced in the beer depend on the\u00a0strain and species of brett, ranging from pineapple and hay to horse blanket and acrid smoke. The beer\u2019s character is also influenced by the acids and alcohols available to be combined into esters during fermentation. Tonsmiere referred to brett as the microbe that \u201cdoesn\u2019t sour the beers you brew, it makes the sour beer you brew delicious.\u201d<\/p>\n<p>Brett also doesn\u2019t contribute much to the acidity of sour beers, either. Acid production is the responsibility of bacteria. The only exception is when there is a large amount of oxygen available, which causes brett to produce acetic acid creating a vinegar-like sourness.<\/p>\n<p>Brett serves the same function as Saccharomyces \u2013 it ferments beer. However, brett works more slowly, meaning a beer that could have fermented in a few weeks might take months or years to display its full character when brett is introduced. The great beer writer Michael Jackson once compared Saccharomyces to a dog and brett to a cat. Saccharomyces is trainable, usually predictable and comes back to you when called, while brett will run away when it feels like and will probably scratch you when you pick it up. In other words, it can be hard to predict and manage brett, but if you can respect the yeast for what it is and what it can do then you\u2019ll be rewarded in the end.<\/p>\n<p>Brett works well in tandem with the other microbes listed here, or on its own with a large enough pitch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/05\/yeast3.jpg\" alt=\"Yeast Brewing Sour Beer\" width=\"800\" height=\"487\" \/><\/p>\n<h2>Lactobacillus<\/h2>\n<p>Lactobacillus, otherwise known as lacto, is also a bacteria, not a yeast. It acts similarly to a yeast in that it eats up sugars in wort, but rather than converting them to alcohol the sugars are converted to lactic acid. The lactic acid lowers the liquid\u2019s pH rather quickly (sometimes within 24-48 hours), and gives beer a sour yet clean taste. Lacto is also found in plenty of food fermentations, like kimchee or yogurt. It\u00a0creates\u00a0a relatively clean taste since lacto doesn\u2019t produce much besides lactic acid.<\/p>\n<p>It\u2019s most commonly responsible as the primary souring microbe in the German styles of Berliner weisse and Gose.<\/p>\n<h2>Pediococcus<\/h2>\n<p>Pediococcus, aka pedio, is also a bacteria, not a yeast. Pedio is the other common lactic acid bacteria used in sour beers, as well as in\u00a0other culinary roles like the acidification of sauerkraut and traditional dried sausages. Pedio, unlike lacto, takes a long aging time to initiate a dramatic lowering in the pH of the beer, which works as an advantage because it allows time for the primary yeast strain to complete its fermentation before the substantial drop in pH occurs.<\/p>\n<p>The draw back to acidifying with pedio is that most strains produce concentrations of <a href=\"https:\/\/www.homebrewersassociation.org\/how-to-brew\/5-common-homebrew-flavors-fix-pt-ii\/\" target=\"_blank\" rel=\"nofollow\">diacetyl<\/a> above the taste threshold. Unlike brewer\u2019s yeast, pedio doesn\u2019t reduce diacetyl by converting it to less-flavorful by-products. Instead, it leaves the buttery-popcorn flavor behind. A good remedy is to include brett in beers that are pitched with pedio, so it\u00a0can eliminated diacetyl. This takes time, so be patient if your beer tastes like movie theater popcorn when it\u2019s young.<\/p>\n<p>Another major difference between lacto and pedio is the type of sourness they produce. While lacto produces a clean sourness, pedio can produce other funky aromas and flavors that result in a harsher sourness. However, pedio gives brett more fuel to work with, so they\u2019re often used together. This bacteria is responsible for sour beers like lambic and Flander Reds.<\/p>\n<h2>Lactic Acid<\/h2>\n<p>Lactic acid\u00a0is the primary acid in sour beers, along with carbonic acid from dissolved carbon dioxide, and is produced by lactic acid bacteria (specifically Pediococcus\u00a0and\u00a0Lactobacillus). It is mellow and tangy at low levels, but can be quite lip-puckeringly sharp at higher concentrations. It\u2019s also the same acid found in yogurt, buttermilk and other tangy-sour\u00a0dairy products. Lactic acid can also be turned into the fruity esters by brett. Tonsmiere described lactic acid\u2019s character as \u201cmostly on the tongue, rather than the back of the throat like acetic acid.\u201d<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/05\/yeast4.jpg\" alt=\"Yeast Brewing Sour Beer\" width=\"800\" height=\"510\" \/><\/p>\n<h2>Acetobacter<\/h2>\n<p>Acetobacter is less common bacteria, which is usually held to a minimum in the fermentation of most sour beers because it consumes ethanol to produce harsh-tasting acetic acid. These bacteria require a steady supply of oxygen to perform the oxidative fermentation that converts ethanol into acetic acid. It is also airborne, so even if you don\u2019t pitch it, it can easily attach itself to your equipment that sits empty for several days or weeks.<\/p>\n<p>Adding or allowing production of acetic acid pre-boil is not recommended because of its high volatility and nostril-stinging smell. Acetobacter won\u2019t do much early in fermentation because carbon dioxide production prevents oxygen from coming in contact with the beer. However, after primary fermentation is complete, the lack of pressure will allow oxygen to start seeping in.<\/p>\n<p>If you do desire a low level of acetic acid, which is an important flavor component of traditional Flemish reds and Belgian lambics, add a small amount of unpasteurized vinegar (contains live Acetobacter) when you pitch the other microbes.<\/p>\n<p><em>from <a href=\"http:\/\/www.homebrewersassociation.org\/how-to-brew\/sour-microbes-yeast-and-bacteria-explained\/\" target=\"_blank\" rel=\"nofollow\">HBA<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you like sour beers, you\u2019ve probably heard long, complicated yeast and bacteria names thrown around. They\u2019re hard to spell, even harder to pronounce and can be\u00a0down-right confusing to differentiate from one another. Many often refer to these bacteria and &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/sour-microbes-yeast-and-bacteria-explained\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1772","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sour Microbes: Yeast and Bacteria Explained - Hellbach blog<\/title>\n<meta name=\"description\" content=\"sour beer: wild and single-culture fermentation, Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, Lactic Acid, Acetobacter\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/sour-microbes-yeast-and-bacteria-explained\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sour Microbes: Yeast and Bacteria Explained\" \/>\n<meta property=\"og:description\" content=\"sour beers: complicated yeast and bacteria, difference between wild and single-culture fermentation. 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