Changes

Staggered pitching versus co-pitching can have a significant impact on the final flavor profile of the beer. While there is a lot of information regarding the fermentation profile of various microbes used in sour brewing, the impact of co-fermentation is less understood. Butler et al., partnered with Gilded Goat Brewing Company, analyzed the differences between co-pitching ''S. cerevisiae'', a strain of ''B. bruxellensis'', and a strain of ''L. plantarum'' (Sample A), versus pitching the ''S. cerevisiae'' and ''B. bruxellensis'' first and then the ''L. plantarum'' three days later (sample B), versus pitching the ''L. plantarum'' first and then the ''S. cerevisiae'' and ''B. bruxellensis'' three days later (Sample C). The three different beers were aged for a month and a half before packaged. The sourness Sample A was more pronounced in characterized as tasting the full co-pitched beer (Sample A), most balanced and consumers preferred this one the most while they preferred it. Sample B was preferred the least, which and was characterized as having more "funk" flavor. Sample C had a distinctly sharp lactic sourness that overwhelmed the flavor from the least pronounced sourness and least amount of ''Brettanomyces'', despite having slightly less lactic acid/and a slightly lower titratable aciditythan Sample A. Each of the three different fermentation profiles had a different sensory fingerprint with different measurements for proteins, titratable acidity(slight differences), lactic acid(slight differences), polyphenols, turbidity, color, and residual sugar, indicating that when different species are introduced to ferment the wort has a wide impact on many different compounds. See the full poster [https://docs.wixstatic.com/ugd/695caf_8f98746d2f6942ff8810b298ef219eb9.pdf by Butler et al. here] , as well as [https://www.facebook.com/groups/MilkTheFunk/permalink/2507876332573899/?comment_id=2507958592565673&reply_comment_id=2508072125887653&comment_tracking=%7B%22tn%22%3A%22R2%22%7D clarifications and corrections] to the "Conclusion" statements in the poster by Charlie Hoxmeier of Gilded Goat Brewing Company <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2503719276322938/?comment_id=2503738896320976&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kelley Freeman. Milk The Funk Facebook group post. 02/09/2019.]</ref>. These results may or may not be repeatable with different strains or other variables, but it does demonstrate that co-pitching and staggered pitching produce measurably different results.