Changes

The traditional production of spontaneously fermented beer employs three a few main ---pointsaspects---: including the production of a dextrinous wort, high hopping rates with aged hops, and inoculation of the wort with a [[coolship]]. Not all breweries producing spontaneously fermented beer employ these three techniques, but they are generally common among producers.

A dextrinous wort may be produced by different mashing procedures. The most traditional method of achieving this is through a [[Turbid Mash|turbid mash]]. With this mashing technique, unconverted starchy wort (which turbid in appearance)is pulled from the mash and heated to denature enzymes. These pulled runnings are then replaced by infusions of hot water as the mash is carried through a series of steps for conversion of the remaining grains. The starchy wort from the early 'turbid' pulls is carried to the boil with incomplete conversion, providing dextrins to sustain [[Brettanomyces]] and lactic acid bacteria in a prolonged mixed fermentation. Other methods to carry unconverted dextrins into the boil may be employed such as the addition of flour (----add source----), passing hot mash runnings through flaked grains (---flat tail <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the brewing network---)Brewing Network, ~1:04 in]</ref>, or pulling mash runnings before full conversion without the prolonged processing of a turbid mash<ref name="Flat Tail on the Brewing Network" />. Whichever technique is employed, the goals are the same - to provide starches which ''Saccharomyces cerevisiae'' and ''Saccharomyces pastorianus'' can not cannot ferment and which can feed the diverse combination of other yeasts and bacteria present.