Changes

When brewing sour beer, there are a few more players to the “yeast” side of the ingredients list. In addition to ''Saccharomyces'' or “Sacch”, which is commonly referred to as "brewers yeast", in wild beer brewing the brewer is also often dealing with ''Brettanomyces'', which is another genus of yeast that is closely related to ''Saccharomyces'', and . ''Brettanomyces'' yeasts produces novel fruity and sometimes funky flavorsoften over a long period of slow fermentation. Bacteria are used to produce sourness in the form of lactic acid. These bacteria are called "lactic acid bacteria", or "LAB" for short. Specifically, they are ''Lactobacillus'' and ''Pediococcus''. Other bacteria such as ''Acetobacter'' (acetic acid bacteria) and ''Enterobacter'' (enteric bacteria) sometimes play a part in sour fermentations, however, they are not often intentionally added.