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'''Sour mashing''' is a technique for adding acidity to a beer before primary fermentation begins. This is accomplished by the introduction of lactic acid bacteria after the completion of the mashing process. Sour mashing is similar to [[Sour Worting|sour worting]] in that both techniques involve acidification of unfermented wort with lactic acid bacteria before primary fermentation. Many sour brewers prefer [[Sour Worting|sour worting]] due to having more control over off flavors produced versus sour mashing.

Sour mashing procedures fall into the normal all-grain brewday process between completion of saccharification, and any other desired mashing rests, and separation of the wort from the grain. After the normal saccharification rests and a mashout to 170+ F (76.7+ C) to denature enzymes in the mash, the mash is cooled to approximately 120 F (48.9 C). At this point the mash is more or less pasteurized from the hot temperatures of the mash. In order to reintroduce bacteria into the mash it is inoculated with lactic acid bacteria. This may be accomplished by addition of a pure culture of ''[[Lactobacillus]]'' or, more commonly, by the addition of a small amount of unused malt, which has ''Lactobacillus'' in addition to other bacteria, yeasts, and molds on the husks.