Changes

'''Mixed fermentation''' (also referred to as "mixed culture fermentation" or more specifically "multiple species mixed fermentation") is any fermentation that consists of a combination of ''[[Saccharomyces]]'' (brewer's yeast), ''[[Brettanomyces]]'' (wild yeast), ''[[Lactobacillus]]'' (lactic acid bacteria), and ''[[Pediococcus]]'' (lactic acid bacteria), or other [[Nonconventional_Yeasts_and_Bacteria|microbes that are unconventional in brewing]]. Broadly speaking, there are two styles of mixed fermentations: mixed fermentations with lactic acid bacteria (''Lactobacillus'' and/or ''Pediococcus'') and mixed fermentations without lactic acid bacteria. Mixed fermentation sour beers are characterized by their higher acidity and tart flavor caused by the production of [[Lactic Acid|lactic acid]], and require the use of a lactic acid bacteria (abbreviated as '''LAB'''; generally ''Lactobacillus'' and/or ''Pediococcus''). These beers generally fall within a pH range of 3.0-3.7 (although [[Titratable Acidity]] is more accurate for measuring perceived sourness). Mixed fermentation without lactic acid bacteria are usually fermented with a combination of ''Saccharomyces'' and ''Brettanomyces''. Mixed fermentation beers without lactic acid bacteria may be slightly tart from the [[Acetic Acid|acetic acid]] production of ''Brettanomyces'', but are generally not considered to be sour if well brewed because they lack lactic acid and too much acetic acid is considered a flaw. For both categories, the primary fermentation will be completed by yeasts such as ''Saccharomyces'' and/or ''Brettanomyces''.