Changes

Hops are a dioecious climbing bine, (meaning that they have separate male and female plants. The ) climbing bine whose female cones are used in beer brewing for flavor as well as for antimicrobial properties. Sour and funky brewers can use hops to help regulate lactic acid bacteria and control acid production to desired levels, especially in aged [[Mixed-Fermentation Sour Beer|mixed-fermentation]] or [[Spontaneous Fermentation|spontaneous fermentation]] beers. Brewers who are interested in rapid acid production using quick/kettle souring techniques such as [[Sour Worting|sour worting]] may wish to limit or avoid hop use before acidifying so that sufficient acid is produced on timescales of hours to a couple days.

Due to the multiple mechanisms for hop antimicrobial activity, multiple resistance mechanisms are necessary for a Gram-positive bacterial cell to successfully be hop-tolerant<ref name="Behr and Vogel, 2010"> [http://aem.asm.org/content/76/1/142.short Behr and Vogel, (2010)] </ref>. Anitmicrobial resistance of bacteria will vary by species as well as within a species with individual strains. Because of this intra-species variability and as yeast labs do not identify cultures by uniform strain IDs, it is therefore difficult to give specific advice about the hop-tolerance of a wide range of strains offered from different sources. The environment in which strains are cultured and maintained may also influence their hop tolerance (---source---)<ref name="Sakamoto and Konings, 2003"/>. Typically Some common lactic acid bacteria species used in sour beer and found as beer spoilage organisms like ''Lactobacillus brevis'' is more hop tolerant than other , ''Lactobacillus species such as lindneri'' and ''L. Pediococcus delbrueckii'' (----source---)have some resistance to hops<ref name="Sakamoto and Konings, 2003"/>. Brewers seeking to make acidic beers with higher doses of hops may wish to seek out one of these species.