Changes

In general, almost all craft breweries do not pasteurize their mixed fermentation sour beer products. A few examples that do include New Glarus, New Belgium's sour beers prior to 2018 <ref>[https://beerandbrewing.com/the-best-18-beers-of-2018/ "The Best 18 Beers of 2018". Craft Beer and Brewing Magazine. Jamie Bogner , John Holl Oct 19, 2018.]</ref>, some [https://www.lambic.info/Sweetened_Lambic index.php?title=Special%3ASearch&profile=default&fulltext=Search&search=pasteurized Belgian lambic based beers (gueuze, kriek, framboise, and faro)], and most [[Flemish_Red-Brown_Beer|Belgian Flanders Red Brown beers]]. The only list of viable commercial bottles that we know of is [http://www.themadfermentationist.com/p/dreg-list.html Michael Tonsmeire's list of unpasteurized commercial sour beers.] Tonsmeire has stated that he will no longer maintain this list because of the effort needed to do so. For this reason, we also do not track unpasteurized commercial sour beers. If you are curious if a particular brewery pasteurizes or kettle sours their sour beer, it is recommended that you contact the brewery and ask them if the bottles dregs can be used to make sour beer. Most breweries will be friendly enough to answer your question.